ounce) can peeled and diced tomatoes with juice
salt and pepper to taste
—Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste. Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.
Exceptional taste with the tomato base. Add to beef along with one 15 oz can of diced tomatoes including the liquid. CourseSoup CuisineAmerican Servings Prep Time 6 servings 15 minutes Cook Time 240 minutes Servings Prep Time 6 servings 15 minutes Cook Time 240 minutes Ingredients 2 pounds Stew Beef or chuck roast 32 oz beef broth 15 oz diced tomatoes 1 bay leaf 5 peppercorns 1 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon marjoram seen notes 1 onion medium chopped 1 carrot large 1/2 lb green beans cut into 3/4 inch pieces 1 stalk celery Servings. Add to beef along with one 15 oz can of diced tomatoes including the liquid
you could always make two cakes and two batches of frosting to make a thicker version. I thought I’d round out the workweek with something sweet, especially after boring you with so many tomato juice recipes throughout the week
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Serve the fish cakes hot or at room temperature with the warm tomato sauce. Add the tomatoes and cook over moderate heat until thickened, about 10 minutes. Stir in the tomato paste and water and simmer for 2 minutes longer. Form the mixture into twelve 2-inch cakes (1/2 inch thick). Add half of the fish cakes and pan-fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark. 4 large plum tomatoes, chopped. 1 tablespoon tomato paste
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'