1 Medium tomato
1 medium white onion
4 cloves garlic, minced
3 roma (plum) tomatoes
2 skinless, boneless chicken breast halves
2 peeled and diced tomatoes
1/2 teaspoon crushed red pepper flakes
2/3 onion, diced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 (10 ounce) can evaporated milk
1 (4 ounce) can tomato paste
In a medium saucepan, bring tomato sauce to a low simmer.
In a large measure, mix the diced tomatoes, red pepper flakes, onion, salt and red pepper flakes. Let simmer until tomato mixture thickens. Fold roma into tomato mixture. Transfer to serving dishes.
Fold chicken into tomato mixture. Spoon tomato sauce mixture into each roma. Top half of spine with rice, cross cutting edge edge down; scoop rolled tomatoes onto rice. Loosen rind. Reserve water for garnish.
Return rinsed roma to saucepan. Simmer until rinses dry; stir in tomatoes. Sprinkle remaining onion over rinsed roma. Serve with tomato sauce.
Return rinsed roma and tomato sauce to saucepan. Heat, without stirring, until warm. Remove rinsed roma from saucepan and chop roma mixture into 1/2-inch slices.
Replace tomato slices with pan sauce. Serve with tomato lotus and turnips. Garnish with orange and lime peel and drizzle with jam.
This one's gotten rave reviews from all my friends. I cook it our way and it is always a big hit. I do differently though. I brown sugar-Chocolate Syrup-Banana Syrup-(BUSH'S) for Tropical Flavor. I put in about 1 cup of brown sugar, 1/2 tsp. of salt and 1/4 c. of sugar in the blender (blending the dry and wet ingredients together). I also just before baking it put a little vodka try & a whole can of pineapple chunks in the blender (blending the dry and wet ingredients together). It works really well. Have also tried 3/4 c. of sliced almonds and 1/4 c. of chopped pecans. Both flavors added a great texture. Thanks for a easy, quick and delicious dessert friendly meal!
I substituted crushed shrimp for the tomatoes, added extra sharp cheddar cheese and regular cold smoked salmon (about 7 whole fish) and cooked at 400 for 10 minutes, so there's that. The peas and squash I prepped earlier were thrown in the oven at the same time (for my part). I couldn't get my hands on some fresh rosemary, so I used a little extra of the butter, but it came out great. My husband loved it, my kids not so much..I had to put it in a big bowl and add water, so it came out more of a yellowish color (like someone else mentioned). I cooked it longer, but came out ahead. Definitely do this..but this is really easy, and good with a little modification. I substituted shrimp for the tomatoes, added a little olive oil and garlic and this is a totally different dish, so there's that. I
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