fire roasted tomatoes

Warming spices combined with ground lamb and ultimately stuffed in eggplant creates a mouthwatering meal with robust flavors!

Middle Eastern Lamb Stuffed Eggplant

Eggplants,

Extra Virgin Olive Oil (Enough to brush on the eggplant halves.)

Salt and Pepper,

tbsp. Extra Virgin Olive Oil

Yellow Onion,

Garlic,

lb. Ground Lamb

Ground Cardamom

Ground Allspice

Nutmeg

Cinnamon

Pepper

Fresh Ground Black Pepper

Fire Roasted Diced Tomatoes, drained (Approx. 14.5 oz.)

Pine Nuts (Give

Parsley (For garnish.)

Preheat the oven to 425°F.  Brush the cut side of the eggplant halves with olive oil and season with salt and pepper.  Set in a casserole dish and place in the oven.

While the eggplants are roasting heat a saute pan with some olive oil.  Saute the onions for 5 - 7 minutes, or until beginning to soften.  Stir in the garlic and saute for another couple minutes or so.

Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents.  Cook until browned, stirring occasionally, for 7 - 8 more minutes.  Add the tomatoes and pine nuts and mix thoroughly.  Remove from heat.

Remove the eggplant from the oven.  This should be close to the time your filling is finishing.  Reduce the temperature of the oven to 350°F.

Make a cut down the middle of the eggplant halves.  Spoon the lamb mixture onto the eggplant forcing some down in the crevasse.  Cover and bake for 30 minutes.

Let rest for 2 - 4 minutes.  Garnish with chopped parsley and serve.

Homemade fire roasted tomatoes add smoky flavor and are better than canned! Make this easy recipe as a substitute for canned tomatoes!

Fire Roasted Tomatoes (Homemade!) + Video

lbs Roma tomatoes (sliced lengthwise (See Note 1))

olive oil

tsp salt

tsp black pepper

rosemary

garlic

tbsp Mexican oregano

tsp chili seasoning

White Vinegar OR Bottled Lemon Juice ((See Note 2))

Citric Acid for Canning

Preheat oven to 450°F or set grill to High (450°F).

Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.

Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.

Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).

Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.

Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.

Optional Flavor Adds

Allow tomatoes to cool. Optionally remove skin and chop if preferred.

Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.

Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press  tomatoes down to fill tightly. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. 

Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).

Remove the jars with the jar lifter and set the jars on a towel or  cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.

Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.

Canning

https://content.jwplatform.com/videos/7wCUxqm7.mp4

Fire roasted tomatoes add smoky flavor to anything you make with them. Make this easy recipe; it’s the perfect replacement for canned tomatoes!

A simple but richly flavorful fire-roasted tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Protein-rich and so nourishing!

White Bean Tomato Soup with Kale

yellow onion

zucchini

vegetable broth

tomatoes

Tbsp. balsamic vinegar

lacinato kale

basil

Dice onion.

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and dice zucchini.

When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.

Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil.

Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.

Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt and pepper to taste if needed.

Another delicious, nutritious soup recipe to put into my rotation! I left out the kale this time. I might try subbing the kale with spinach, too.

At one point in history Taco Bell removed their Doritos Locos Tacos from their menu. But, after the uproar from the community they swiftly put it back on. So, I decided to turn the Doritos Locos Tacos into a casserole and let me tell you it is wildly delicious! The best way to serve this after you make your masterpiece is topped with shredded lettuce, tomatoes, Taco Bell hot sauce, sour cream, and you are going to turn it into a taco salad. Even though there are doritos baked into this casserole instead of serving it with a fork, give a side of doritos to scoop up this taco casserole salad and oh baby it is good!! Make it!

Doritos Locos Taco Casserole

chuck

½ a yellow onion (chopped)

oz packet of taco seasoning

14.5 oz can fire roasted tomatoes

Rotel diced tomatoes and green chilis

tomato sauce

water

salt

black pepper

oz cream cheese (softened)

sour cream

white rice

½ tbsp taco seasoning

whole nacho cheese Doritos

oz freshly shredded colby jack cheese

oz cheddar cheese

For serving: shredded lettuce (tomatoes, sour cream, hot sauce)

Heat up a pan with olive oil and add in the ground beef. Break up the beef using a wooden spoon or meat masher and then add in the onions and garlic. Saute that on a medium high heat until the meat is brown. Once the meat is brown, use a paper towel and mop up most of the excess oil in the pan, leaving about 2 tbsp of oil in the pan. Then, shake in the packet of taco seasoning and saute that in with the ground beef.

Next, pour in the can of fire roasted tomatoes, Rotel, both cans of tomato sauce, and fill one of the empty cans of tomato sauce with a ½ cup of water, swish the water around to get the excess tomato sauce out, and pour that into the pan as well. Next add in salt and cracked black pepper and stir everything together. Now bring the pan to a boil, then lower it to a simmer, and let that simmer for about 10 - 15 minutes.

While that's simmering, in a large measuring cup or bowl, add in cream cheese, sour cream, cooked white rice, and 1 ½ tbsp taco seasoning. Mix that together until fully combined and set it aside.

Now it&#39;s time to assemble the casserole! Grease a large deep dish baking dish and begin layering:- Layer 1: Thin layer of the meat sauce - Layer 2: Half the creamy rice mixture - Layer 3: Take half of the Doritos, roughly crush them up, and sprinkle them over the top (don&#39;t crush them to small or they will become mushy) - Layer 4: Half of the freshly shredded colby jack cheese - Layer 5: More of the meat sauce - Layer 6: The rest of the creamy rice mixture - Layer 7: Freshly shredded cheddar cheese - Layer 8: The rest of the meat sauce - Layer 9: The rest of the Doritos, roughly crush them up, and sprinkle them over the top (don&#39;t crush them to small or they will become mushy) - Layer 10: The rest of the freshly shredded colby jack cheese

Bake it in the oven at 350°F for about 25 - 30 minutes. If the casserole starts getting too browned on top, spray a piece of aluminum foil with non-stick cooking spray, and place it spray side down loosely over the casserole to cover it.

Once it's done, garnish it with some shredded lettuce, tomatoes, sour cream, and hot sauce. Enjoy!

https://www.youtube.com/watch?v=1M3SR7GMZeM

I’m not crazy 🤪 MAKE IT! #doritoslocos #tacocasserole

I&#39;ve made several stuffed chicken recipes and this one is my latest and greatest! Many people just think of stuffing chicken breasts, but actually stuffing chicken thighs is superior in my opinion! For starters, it&#39;s simple to do and you get the juicy meat from the chicken thigh and the crispy skin, stuffed with incredible flavor. This flavor profile is so delicious featuring Dan-O’s Spicy Seasoning, Dan-O’s Italiano-o Seasoning, and fire roasted tomatoes. We are going to use a can of fire roasted tomatoes and not only just the tomatoes themselves but the liquid as well. We&#39;re going to make a simple marinade using the juice from the can of fire roasted tomatoes and we are going to use the tomatoes in the cheesy cream cheese mixture to stuff our thighs. Are you ready to party? Let&#39;s make it!

Fire Roasted Stuffed Chicken Thighs

14.5 oz can diced fire roasted tomatoes

tbsp + ½ tsp Dan-O’s Italian-o seasoning (divided)

½ tbsp Dan-O’s Spicy seasoning (divided)

mozzarella cheese

parmesan cheese

onions

chicken thighs

Place a colander on top of a measuring cup and pour the can of fire roasted tomatoes into the colander. Using a spoon, push the juices out of the tomatoes into the measuring cup (you're going to get about ½ cup of the fire roasted tomato juice). Once you have about a ½ cup of the fire roasted tomato juice in the measuring cup, set the drained fire roasted tomatoes aside. In the measuring cup with the tomato juice, add olive oil, 1 tbsp Dan-O’s Italian-o seasoning, and 1 tbsp Dan-O’s Spicy seasoning. Mix that together until combined. Set it aside.

In a large bowl add in softened cream cheese, shredded mozzarella, shredded parmesan, drained fire roasted tomatoes, 1 tbsp Dan-O’s Italian-o seasoning, ½ tbsp Dan-O’s Spicy seasoning, and the chopped green onions (save some of the green onions for garnish). Mix that together until everything is combined.

Now, place your chicken thighs into a baking dish. Begin peeling back the skin on each piece of chicken, take a heaping spoonful of the cream cheese mixture, spread it on top of the chicken, and then pull the skin back over the chicken to cover the cream cheese mixture. Next, sprinkle about ½ tsp of Dan-O’s Italian-o seasoning evenly over top of the chicken. Then, pour the tomato juice oil mixture evenly over top of the chicken thighs. Lastly, sprinkle the remaining chopped green onions over the top for garnish.

Bake in the oven at 375°F for 55 minutes to 1 hour. Enjoy!

This elevated tomato bisque recipe comes loaded with smoked chicken and topped off with homemade grilled cheese croutons.

Smoky Chicken Tomato Bisque Recipe

onion

celery

carrots

garlic, minced

smoked paprika

oregano

chipotle peppers in adobo sauce, chopped

thyme leaves, divided

chicken broth

heavy cream

chicken

sourdough bread

unsalted butter, softened

smoked gouda or smoked cheddar cheese, thinly sliced

Heat the olive oil in a large pot over medium-high heat.

Add the onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

Add the smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute.

Stir in the chipotle peppers, tomatoes, 1 tablespoon thyme, and chicken broth. Bring to a simmer.

Reduce heat to low and simmer for 20 minutes.

Turn off the heat and use an immersion blender to puree the soup. Blend entirely for a smooth consistency or leave a little texture, if desired. (Alternatively, you can use a high-speed stand blender to process the soup.)

Add the smoked chicken and heat through over medium-low heat, about 10 minutes.

While the soup simmers, place a saute pan over medium heat.

Spread the softened butter on one side of each of the bread slices.

Place two slices butter side-down in the hot pan and top with the cheese slices.

Place the two remaining slices of bread, butter side-up, on the cheese.

Grill the sandwiches for about 2 minutes per side, or until the cheese has melted.

Transfer the grilled cheese to a cutting board and cut into small cubes to make croutons.

Serve the soup in warmed bowls and garnish with the remaining 1 tablespoon of thyme leaves and some of the grilled cheese croutons.

Top 6 fire roasted tomatoes recipes from across the web

The most viewed fire roasted tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Middle Eastern Lamb Stuffed Eggplan...

Fire Roasted Tomatoes (Homemade!) +...

White Bean Tomato Soup with Kale

Doritos Locos Taco Casserole

Fire Roasted Stuffed Chicken Thighs

Smoky Chicken Tomato Bisque Recipe

Top 6 fire roasted tomatoes recipes from across the web

The most viewed fire roasted tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Middle Eastern Lamb Stuffed Eggplan...

Fire Roasted Tomatoes (Homemade!) +...

White Bean Tomato Soup with Kale

Doritos Locos Taco Casserole

Fire Roasted Stuffed Chicken Thighs

Smoky Chicken Tomato Bisque Recipe

The most viewed fire roasted tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine