You can master the art of making a tomato based pasta sauce from scratch. Watch Jax as she shows you how.
Question by GreatGooglyMoogly: What to do with canned tomatoes?
I have a lot of cans of tomatoes and was wondering what else I can do with them besides make pasta sauce?
Best answer:
Answer by Linda
I use them in my stews and soups.
Salsas are good.
Tomato juice (like V-8)
Here is another recipe, maybe you can use some of your canned tomatoes in place of sauce & the water:
Pork Casserole – Mexican style
Family Circle
Bake at 375 degree for 1 hr., makes 6 servings
6 pork chops, 3/ 4 inch thick (about 1 1/ 2 lbs.)
3 Tab vegetable oil
1 large onion, cut into 6 slices
2 tsp chili powder
1 green pepper, chopped
1 cup uncooked regular rice
1 can (8 ounces) tomato sauce
1 1/4 cups water
2 tsp salt
1.Brown chops well on both sides in oil in skillet; remove.
2.Brown onion slices on both sides in same pan; remove.
3.Stir in chili powder and cook 2 min.; add green pepper, rice, tomato sauce, water and salt; heat to boiling.
4.Pour into a shallow 8-cup baking dish; arrange browned chops over rice and place an onion slice on each chop. Cover dish.
5.Bake in moderate oven (375°) 1 hour, or until liquid is absorbed.
What do you think? Answer below!
Chile, taco pasta casserole, tamale pie, and goulash.
6 Can Chili:
Ingredients
2 teaspoons vegetable oil
1 pound ground turkey
1 (14.5 ounce) can whole peeled tomatoes
1 (16 ounce) can hot chili beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (28 ounce) can baked beans
1 (6 ounce) can tomato paste
1/4 cup shredded Cheddar cheese
1/4 cup sour cream
Directions
Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it’s no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.
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