Tomato Recipies

Kennedy Quick Low Fat Pasta Sauce
1 can diced tomatoes with mixed herbs
1 rasher lean bacon
1 onion diced
1 clove garlic crushed
1 stick of celery – chopped - optional
1 carrot – diced - optional
1 Tabspn basil - chopped
1 Tabspn flat leaf parsley – chopped
Ground black pepper
Remove fat from bacon and dice, cook on low heat with onion and garlic until just brown.
Add tomatoes celery and carrot and cook gently for 5 mins
Add basil, parsley and black pepper and serve over your favourite pasta with more black pepper and a sprinkling of parmesan cheese.
The following ingredients can be added and substituted
Mushroom: Instead of the bacon add 1 cup sliced mushrooms and ½ tabspn oil to brown the vegetables.
Tuna: Omit the bacon and add 1 can tuna – drained and 1 can sweet corn – drained.
Chilli: Finely chop one chilli and add with the onion & garlic to any of the above recipes.
Kennedy Low Fat Pizza
1 Pizza base
1 x 425 grams can diced tomatoes with onions and garlic - drained
3/4 clove garlic – crushed (or more to taste)
1 Tabspn chopped oregano or use ½ tspn dried oregano
Grated low fat cheese
Black pepper
Choose from the following:
Sliced green capsicum
Lean bacon diced
Sliced onion
Crushed pineapple in juice – drained
Heat oven to 220°C
Assemble the pizza by covering the base with drained tomatoes, sprinkle with crushed garlic and oregano and black pepper.
Cover with toppings of choice.
Sprinkle with low fat grated cheese and bake in the oven for 20 mins until brown.
Taco or Burrito Filling
500 grams lean minced beef
1 large onion – diced
1 clove garlic – crushed
1 425 grams can chopped tomatoes with onions and garlic
1 400 grams can red kidney beans – drained
1 packet burrito or taco powder
1 packet Burritos or Taco Shells
Brown meat – use low heat to start with and you don’t need to add extra oil.
Add all other ingredients bring to the boil then simmer 10 - 15 mins until meat is cooked and the liquid is evaporated.
While this is cooking mix together in a large bowl all or some of the following
Shredded lettuce
Diced tomato
Grated carrot
Grated zucchini
Chopped spring onions
Chopped parsley
Low fat grated cheese
Low fat yoghurt or light sour cream (mixed with ½ tspn crushed garlic optional)
To serve
Fill Burritos or Tacos as shown on the packet with meat sauce, salad mix, grated cheese, and salsa.
Tomato Scones
2 cups S.R. Flour
Pinch Cream of Tarter
Pinch Salt
1 tablespoon Caster Sugar
1/2 cup Tomato Soup (straight from the can)
1/2 cup milk
1 egg (beaten)
Sift dry ingredients, add egg, soup and milk. Mix with ‘knife’, knead well.
Pat out and cut into rounds.
Bake at 220°C for approximately 6 minutes. When baked, top with chutney or relish.
Chicken Creole
Serves 4
4 pieces of chicken
1 small can tomato soup
1/2 green pepper diced
1 onion sliced
2 tablespoons vinegar
1 teaspoon mixed mustard
1/4 teaspoon thyme
Salt & Pepper
1 red pepper, sliced in rings
Remove skin from chicken, if liked.
Place all ingredients except red pepper in casserole dish
Cover, and bake in 180°C oven for 1-1 1/4 hours.
Notes: Garnish with red pepper and serve over pasta or rice.
Braised Chicken with Tomato Capers & Olives
Serves 8
2 tablespoons olive oil
1 x 150 grams jar of capers drained
16 chicken pieces or thigh fillets
2 cloves of garlic crushed
3 cups of chicken stock
3 x 400 grams cans of whole tomatoes, undrained
200 g kalamatra olives, pitted and halved
1 bunch continental parsley
Salt & ground pepper
Heat half the oil in a wide saucepan, add capers and cook until slightly crisp. Remove from pan.
Add remaining oil and brown chicken in batches. Remove from pan & discard remaining oil.
Return all the chicken to the pan with garlic, cover with half the stock & boil uncovered for 3 minutes.
Add remaining stock, undrained tomatoes, olives & capers and bring to boil.
Simmer uncovered for 30 minutes or until chicken is tender.
Remove chicken and set aside, turn up the heat & reduce the sauce until it has thickened, approx. 10 minutes. Return chicken to the pot and reheat. Add parsley, salt & ground peppers.
Notes: Serve with salad and crusty bread.
Salmon and Potato Casserole
Serves 4
2 x 200 grams cans salmon, drained
3 large potatoes, thinly sliced
1 x 425 grams can chopped tomatoes with mixed herbs
1 cup grated zucchini
1 cup chopped green capsicum
1 cup grated carrot
1 cup chopped parsley
2 tablespoons grated cheese
black pepper, to taste
Spray a casserole lightly with canola or olive oil spray. Place a layer of potatoes then the flaked salmon on the base of an ovenproof dish. Cover with layers of tomatoes, zucchini, capsicum and carrot. Sprinkle with parsley and season with black pepper. Repeat layers until all vegetables are used.
If desired, sprinkle breadcrumbs and cheese over the top. Cook in a 180°C oven for approximately 40 minutes or until golden brown.
Notes: Serve with lightly steamed broccoli.