4. Add the Parmesan and stir for 1 minute, or until the cheese melts. Add the tomatoes, and cook for 2 to 3 minutes, or until ...

Hey everyone, Jason Griffith here! When summer is at its peak and fresh tomatoes and basil are abundant, there’s one meal ...

Minute Dinner By Jason Griffith Let’s talk about a recipe that is a weeknight game-changer. This Delicious One-Pot Steak Pasta is exactly what it sounds like: a hearty, flavorful, and incredibly ...

Combine the sour cream, lemon zest, lemon juice, everything bagel spice blend, and 1/2 teaspoon of the salt in a glass ...

Add the tomatoes, red pepper and garlic. Saute 5 minutes. Remove vegetables to a large bowl. When pasta is cooked, drain and add to the bowl. Toss well, adding salt and pepper to taste.

The truth is that once you start down the road of doctoring store-bought pasta sauce, you're adding enough effort that in ...

Add the pureed tomato mixture and bring to a simmer, scraping up any browned bits. Simmer, uncovered and stirring often, until very thick and the fat separates, about 10 minutes.

Remove 1/4 cup tomato mixture, and set aside. Transfer remaining mixture to a food processor; add water, 1 to 2 tablespoons at a time and up to 4 to 5 tablespoons total, and pulse to make a thick ...

Meanwhile, when the water reaches a boil, add 1 tablespoon salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the ...

Add the tomato paste and stir to toast and make a slurry, about 30 seconds more. Add the tomatoes and juices, red peppers and olives and simmer for 5 minutes, stirring frequently.

Ingredients Roasted Tomato Hatch Chile Soup: 3 ½ pounds roma tomatoes, halved 2 red bell peppers, halved, ends trimmed with seeds removed 1 hatch chile ½ onion, peeled and kept whole 3 garlic ...