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Red tomatoes (or tomato) is used for dressing a host of soups, pastas, dips, tickets, dressings, stews, pizzas, sauces, fish, ectétera, it is also an ideal companion for all kinds of salads by us varied presentations , comiéndolo oil is an excellent cleaner of the body, providing large amounts of vitamin C and A, which are very important in preventing infections, and also contains vitamin E and B1, B2 and B5.
These recipes are for those who love red sauces or tomate.Aptas the unique taste of the hot season.
Ceviche mushroom and tomato
Ingredients:
4 kilos of mushrooms
6 ripe tomatoes, but not watery, but rather hard.
1 ripe avocado, but not watery, but firm.
4 lemons (juice)
1 medium onion.
1 bunch of cilantro, washed well, chopped very finely.
1 serrano chile stemmed (optional)
Olive oil
Sea salt
Ketchup (preferably homemade) to taste.
Procedure:
1. Wash and disinfect mold very well. Put steamed to soften just a little bit.
2. Cut into squares remaining ingredients.
3. Mix olive oil with lemon, salt and ketchup.
4. Chapiñones Mix with remaining ingredients.
5. Decorate with slices of avocado.
Pasta with soy sauce
Ingredients:
2 packets of pasta
1 small onion, minced
Butter to taste
5 ripe red tomatoes
1 bunch cilantro
3 cloves garlic
2 cups soy txturizada previously soaked with the juice of 3 lemons
Olive oil
Sea salt
Procedure:
1. After baking the dough, which is a pooc oven with butter and salt in an ovenproof.
2. Blend garlic, onion, tomato and salt. EEST Season sauce with a little vegetable broth.
3. Add the cilantro at the end and lemon and boil for 2 minutes more seasonings. Turn off, add a dash of aciete and let stand to hold flavor.
4. Gather the PSAt with soybean and PSAt.
Squash to the Mexican
Yield: 4 guests
Ingredients:
8 to 10 squash, tender and items in boxes not too small.
6 soft corn husking.
9 tomatoes saladet, ripe, peeled and diced parties.
1 large onion chopped
1 or 2 cloves garlic, chopped well
1 bunch cilantro
Olive oil
Sea salt (a pinch)
2 poblano chiles (optional)
Procedure:
1. If you are using chile, grilling and make sweat stemmed chiles into a plastic bag and cut into thin slices. If you bite a lot, should be put to soak in salted water.
2. Uan in casserole: stir-fry (no frying) the remaining ingredients with the juice of half lemon and salt. Allow about 5 minutes, turn off and cover. Wait about 10 minutes to season. Serve hot.
Chard in tomato sauce
Yield: 4 guests
Ingredients:
1.5 kg. of spinach
1 kg. ripe tomatoes
1 onion
3 tablespoons oil
1 teaspoon sugar
1 pinch of salt
Preparation
Trim, wash and cook the spinach. Separately in a skillet to make tomato sauce.
In the skillet where you have the tomato, add the well drained spinach and sauté together for about 5 minutes. It serves as a source.
Tomato and celery juice to purify and refresh the body
Ingredients:
• 1 pound fresh ripe tomatoes.
• 3 stalks celery.
• A few drops of lemon.
• A pinch of sea salt and pepper.
Preparation:
1. Pass the tomatoes and the celery juice extractor or grind in blender.
2. Mix juices in a bowl and seasoned with some pepper.
3. Serve chilled.
Remember that a clean intestines are not getting preventive for any disease.
Arroladitos forkbeards of Tomato
Yield: 4 guests
Ingredients:
8 fillets forkbeards clean
8 anchovy fillets in oil
salt, pepper, nutmeg
Juice of 1 lemon
1 cup white wine
2 cloves garlic
1 / 2 tablespoon chopped basil
1 teaspoon anchovy paste or 2 fillets
2 envelopes of dried mushrooms soaked
1 can tomatoes
25 g butter
2 tablespoons cornstarch
bay leaves
Preparation:
Wash the fillets, dried and put in the center of an anchovy fillet.
Seasonings to taste, rolls and place in a oiled.
Cover with white wine, butter chips and oil or spray with cooking in the oven.
Crushed in a mortar or blender through the garlic cloves with the basil, anchovy paste and chopped mushrooms.
When reduced to a paste add the chopped tomatoes, wine and cooking fish boil a few minutes to reduce! To salsa.
Mix the butter with the cornstarch, add the sauce and boil until it thickens. Season to taste.
Place of arrolladitos forkbeards into a bowl, add sauce and garnish each with a fillet of laurel leaves.
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