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Tomato Puree And Pastee Recipes

By Benjamin Juru  Published On September 30, 2021

Beef Stew Recipe

Ingredients

  •  Vegetable oil, for searing
  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 6ths
  • 5 cloves garlic, crushed
  • 1 tablespoon Farmstyle tomato paste
  • 1/3 cup all-purpose flour, or to cover
  • 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 1 1/4 pounds medium red potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 7 canned whole, peeled tomatoes, lightly crushed
  • 2 to 3 teaspoons red wine vinegar, or to taste
thai-boat-noodle-geb6126125_640

Instructions

  1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

  2. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.

  3. Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Chicken with Garlic-Tomato Sauce

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 2 plum tomatoes, seeded and chopped
  • 2 garlic cloves, mince
  • 2 medium carrots, halved and thinly sliced
  • 1 cup Italian tomato sauce
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup Farmstyle tomato paste
  • 1 teaspoon dried rosemary, crushed
  • Hot cooked pasta
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Directions

  1. Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm.

  2. In the same skillet, sauté tomatoes and garlic in remaining oil for 1 minute. Add carrots; sauté 2-3 minutes longer. Combine the tomato sauce, broth, Farmstyle tomato paste and rosemary; stir into skillet. Bring to a boil.

  3. Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Chicken in Tomato Paste Recipe

Ingredients

6 servings

  • 800 gm tomato
  • 2 piece ginger root
  • 4 teaspoon cumin
  • 2 teaspoon salt
  • 1 teaspoon green cardamom
  • 1/2 teaspoon clove
  • 2 onion
  • 8 cloves garlic
  • 2 tablespoon virgin olive oil
  • 2 teaspoon turmeric
  • 2 teaspoon black pepper
  • 2 piece cinnamon stick
  • 12 chicken thighs
  • Farmstyle tomato puree as required
sophia-louw-w5l0oNGIxf4-unsplash

Instructions

  1. Take a grinder jar and add chopped onion, crushed garlic and ginger into it. Grind it on a high speed to form a paste. Heat oil in a pan over medium flame. Once the oil is hot enough add the grinded paste in it. Sauté for a minute. Stir in cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg altogether.

  2. Sauté for about 2 minutes. Now, place chicken pieces into the pan and fry them till they appear golden brown from all the sides. Stir the mixture for a little more time and pour the Farmstyle tomato puree over it.

  3. Reduce the flame to low and simmer for 3-4 minutes stirring occasionally in between. Your Chicken in Tomato Sauce is now ready. Serve hot with cooked rice or chapattis and enjoy.

Baked Chicken Breast with Tomato Puree

Ingredients

  • 1 (16 ounce) Farmstyle Tomato Puree
  • ½ small white onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon ground cumin
  • 4 skinless, boneless chicken breast halves
  • ½ tablespoon Italian seasoning
  • ½ tablespoon lemon pepper seasoning
  • ½ teaspoon garlic salt
eiliv-sonas-aceron-DNQLBdGdld0-unsplash

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Combine Farmstyle Tomato Puree, onion, vinegar, and cumin in a small bowl.
  3. Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
  4. Bake in the preheated oven until chicken is no longer pink in the centre and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).

Mutton curry recipe

Ingredients

  • 500 gms mutton/meat cleaned and washed well
  • 2 tbsp oil
  • 2 large onions/4 medium size onions finely sliced
  • salt to taste
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1tbsp Farmstyle Tomato Paste
  • 3 cups water
  • salt as required
  • 2 tbsp chopped coriander leaves
  • 1 tsp kasoori methi crushed
  • ¼ tsp garam masala powder
  • ¼ tsp black pepper corn powder/kali mirch powder
meat-ga25e6f882_640

Instructions

  1. Step 1 Wash the mutton
  2. Clean the mutton, cut the mutton if the pieces are large, and wash the mutton well with water.
  3. Strain the mutton until it is free from all the water content.
  4. Step 2 Cooking the mutton curry
  5. Firstly, take a cooker, add oil and heat it.
  6. Into it, add sliced onions, salt to taste, mix well and sauté the onions until they turn slight golden colour.
  7. Once the onions start changing their colour, add ginger garlic paste, sauté the ginger garlic paste for few minutes to get rid of the raw smell.
  8. Add the mutton pieces, roast them well.
  9. Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its colour completely.
  10. Add turmeric powder and roast it for few more minutes and keep stirring.
  11. Add red chilli powder, mix well.
  12. Cook the mutton for 4-5 minutes until oil leaves the sides on low flame.
  13. Give a mix, cook again for 2-3 minutes.
  14. Now add the tomato puree into the mutton, mix it well.
  15. Cook the puree for about 10 minutes on low flame until oil starts leaving the sides.
  16. Keep stirring in between.
  17. The puree has to be cooked well and not leave any raw smell.
  18. Add 3 cups water, mix well.
  19. Add salt if required.
  20. Pressure cook the mutton until it gets tenderized or give about 3-4 whistles on low flame.
  21. Switch off the flame.
  22. Reduce the steam completely.
  23. Open the cooker lid.
  24. Add chopped coriander leaves, crushed kasoori methi.
  25. Add garam masala powder, kali mirch powder.
  26. Mix well.
  27. Switch on the flame.
  28. Cook the mutton curry for 5 minutes on low flame.
  29. Switch off the flame.
  30. Serve the mutton curry with rice or roti.

Pork In Tomato Sauce With Potatoes And Peppers

Ingredients

  • 750 grams pork neck or picnic or shoulder cut boneless cut into cubes (about 5-6 cm)
  • 3 medium-sized potatoes peeled
  • 3 small green bell peppers
  • 1 small onion finely chopped
  • 2 garlic cloves chopped
  • 60 ml red wine
  • 3 loaded tablespoons Farmstyle tomato paste
  • 3 bay leaves
  • 1 teaspoon allspice (whole not ground)
  • olive oil
chop-gdb82653d2_640

Instructions

  1. Heat a good splash of olive oil in a medium-sized cooking pot over high heat.
  2. Sear and brown the meat on all sides. Then reduce heat to medium and add the onion and garlic.
  3. Cook for a minute or two until they soften a bit and then pour in the wine. Add the bay leaves and allspice. Cook, stirring occasionally until all of the wine evaporates completely. Season with kosher salt and ground pepper.
  4. Stir in the Farmstyle tomato paste and cook for 2-3 minutes more while scraping the bottom of the pot with a wooden spoon so the paste won’t stick. Note: Cooking the tomato paste for a few minutes before adding any water helps reduce its acidity a bit and also gives a darker, richer red colour.
  5. Pour in enough water to cover the meat. Then reduce heat to medium-low and simmer covered for about 40-45 minutes. At this point, the meat should feel tender enough when you prick it with a knife. If not, simmer a bit more.
  6. Cut the potatoes into cubes about the same size as the meat. Cut the peppers into small squares, a bit smaller in size the that of the meat and of the potatoes.
  7. Add the potatoes and peppers to the pot and taste the sauce to see if it needs any additional salt. The sauce in the pot should be enough to partly cover the meat when you add the potatoes. Otherwise, add a bit of water if needed.
  8. Put the lid back on and simmer for another 30 minutes, or until the potatoes are cooked and the sauce has thickened sufficiently. Keep in mind that the potatoes will thicken the sauce even more while the food cools down.

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