This is my sisters recipe on How to Make Tomato Soup. It’s probably the simplest recipe in the world, but also the tastiest! For the best tomato soup you hav…
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Question by j dddddd: Can I use tomato sauce instead of tomato soup for stuffed bell peppers?
I see alot of recipes online that call for tomato soup but I remember making it with canned tomato sauce.
I dont have that recipe anymore so I was wondering, if I use tomato sauce in place of tomato soup, what should I add, if anything???
Thanks very much!!!
Best answer:
Answer by Susi
sure it even sounds better its just for the flavor and some liquid and i think it will be better
Give your answer to this question below!
Tomato Soup
Image by Baha’i Views / Flitzy Phoebie
Fried paneer and cubed chicken were added to this tomato soup.
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Personally, I like using tomato sauce instead of soup. There are so many different kinds, I especially like the chunkier ones. Experiment a bit. Not much can go wrong – cooking is fun. If you find that it’s a little more liquid than you like, it’ll still be delicious, just next time, use a bit less. You may want to use a little less seasonings since the sauce is usually more seasoned than soup.
The fun part of cooking is creating your own versions of recipes you’ve tried. Start with traditional ones and then make your own. For me, the sauce is an excellent alternative to soup!
I’ve never used tomato soup. I’ve always used tomato sauce or V8 juice. And it turns out great.
Just replace one with the other. If it’s too thick, add tomato juice or V8 juice.
I’ve always made it with tomato sauce, you could add parmesan cheese.
Here’s a good recipe:
Stuffed Peppers
Ingredients
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/2 cup parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Arrange peppers in a baking dish with the hollowed sides facing up. You can slice the bottoms of the peppers if necessary so that they will stand upright.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, parmesan cheese, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Yes, I always use tomato sauce. We use tomato soup for stuffed cabbage.
I have only ever used Tomato Sauce. However, I will open up the can big can (1.36L) with a can opener, and add chicken base until it has a visible yellow color =) I find this adds substantial flavour.