Tomato

Dough 3.25 cups all purpose flour 0.5 cup yellow cornmeal 1.5 tsp salt 1 tbsp white plain sugar 2.25 tsp standard yeast 1.25 slightly warm water 0.5 cup (in 2 quarter cup segments) unsalted butter melted to room temperature (not too hot) olive oil for coating dough Sauce 2 tbsp olive oil 1 small onion chopped very small 4 large cloves garlic minced 1 tsp salt 1 tbsp dried oregano 1 tsp crushed red pepper one 28 oz crushed tomatoes can 0.5 tsp granulated sugar Toppings 4 cups (flexible amount needed per taste) shredded mozzarella cheese (whole milk) 0.5 cup grated parmesan optional toppings veggie version (basil leaves, diced red onion, diced bell pepper) optional toppings meat version (pepperonis, ground italian sausage, basil leaves) Instructions Dough Mix all dry ingredients together for the dough well in a large mixing bowl. Add water and butter (only 0.25 cup of it now). They should be warm but not hot (definitely not burning). The yeast is sensitive and if you make it too hot it will die and dough will not rise. Use an electric mixer ideall and mix until dough turns consistency desired. This will be when the mixing no longer returns to the bowl but all the dough stays together and sticks to the mixer (but not the sides of the bowl) Make it into a dough ball apply a light coating of olive oil to the dough ball so it doesn’t stick to the bowl. Cover the bowl in tinfoil tight and place bowl somewhere warm (like a sun room or frankly room temperature works as well) and leave it to rise for 2 hours mininum or the ball has doubled in size. Now flour a counter surface lightly and flatten your dough ball into a large rectangle. Spread the last 0.25 cup of melted butter over the dough. Roll the dough into the butter. Note: roll the butter do not kneed together. Then mash together into a large dough ball. Goal is the butter stays inside and thus this method. Place covered again in mixing bowl in fridge for 1-2 hours until it has risen more and is puffy. Instructions Sauce Heat olive oil in large, deep frying pan. Add onion and garlic and saute until soft or at least mostly there. Add all sauce seasonings and saute another 10 seconds while stirring. Add tomatoes and sugar and mix well. Reduce heat to low, simmer, uncovered, for 25 minutes. Instructions after the above is ready Grease large deep, circular 12 inch pan. Or two 9 inch pans if making two pizzas. Prep a counter surface with flour and use roller to spread out the dough into at least a 16 inch diameter. Put it in the pan, should be a thin layer and completely cover the inside. Note: there will be extra hanging out the top. WAIT until you have it fully built before trimming that off. Add cheese to the pan, it will be less than 4 cups but add enough that there is a solid and thick layer of it. Make a layer or two of toppings, it should be a solid layer whatever you do without holes in it. Can be multipe toppings thick. Add all the sauce (if doing a 12 inch pan). Add thin layer of grated parmesan to top. image: “/images/deeppizza1.jpg” ...

Ingredients 2.25 tsp (1 packet) active dry yeast 1 tbsp white sugar 1 cup warm (not hot) water 2.5 cups general purpose flour 1 tsp salt 1 tbsp olive oil (plus extra for greasing) Instructions Mix sugar, yeast, and warm water in a bowl. Let sit for 5-10 minutes until frothy. Meanwhile combine rest of ingredients in a large bowl and stir well. Combine all together and kneed well until properly mixed. Move bowl of dough ball to a warm area and let sit for at least an hour or until it has doubled in size. Ready to use for pizza! Recomended to kneed and flatten on a floured surface. Add a touch of flour or water to get the right consistency (not too wet, not too dry).

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)

Ingredients 2 tbsp butter 3 tbsp oil 1 large onion, finely diced 8 garlic cloves, minced 1 inch ginger, minced 2 serrano peppers cut in half 2.5 lb skinless, boneless chicken thighs, diced 8 roma tomatoes 2 tsp coriander 1 tsp cumin 1/2 tsp paprika 1/2 tsp turmeric 1 tsp red chili powder 3 tsp salt Optional: 1/4 cup plain yogurt 2 tsp black pepper or more to taste 1/2 tsp garam masala 3 mild green chili peppers cut in half Optional: 1-2 tbsp julienned ginger Optional: 2 tbsp cilantro Instructions In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn’t have to be all the way through yet) Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn) Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve Serve over rice or quinoa. Additionally, having fresh naan on the side is great

Ingredients 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste Instructions Warm the olive oil in a large Dutch oven or pot over medium heat Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes Serve while hot

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients Sauce: 6 tbsp butter 1 huge onion (or two med) diced 7-8 cloves of garlic minced Tbsp red pepper flakes Salt to taste 1-2 6-oz can tomato paste (only one is required) two 14-oz can whole peeled tomatoes 2 cups heavy cream 1/2 cup vodka or more to taste 5 oz parmesan cheese (or fancier parmesan if you got it) 1 lb pasta, dealers choice 2 lb meatballs Instructions In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent Browning. Meanwhile, in oven or toaster oven, cook the meatballs per package directions. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat. Add meatballs and simmer a minute. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can’t detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.

Ingredients 4 lb tomatoes (any type) 3 tbsp olive oil divided Salt and pepper to taste when called for 1 huge yellow onion, diced 7 cloves garlic minced 1 tsp smoked paprika 1-2 tsp red pepper flakes, or more to taste 4 cups vegetable broth (chicken broth works too) 1 cup loosely packed basil leaves chopped Optional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil Serve with garlic bread, grilled ham/cheese sandwiches or crackers. ...

Ingredients 2+ pounds chicken thighs bone in 1 large yellow onion diced 1 bell pepper diced 5 cloves garlic minced 8 oz sliced mushrooms 4-6 whole carrots Few tsp garlic salt Black pepper to taste 1-2 tbsp balsamic vinegar 1 can (28 oz can, the big one) of crushed tomatoes 2 tsp or more of italian seasonings Optional: add red pepper flakes to give more of a kick, also add some parmesan to it to cook. ...