I like them with rice. First I cook smoked sausage (or kielbasa) and onions in the pan and then add the tomatoes. Serve over rice.

Try making Mexi-corn. A can of corn, your tomatoes, green and red peppers.

stew those diced tomatoes with anchovies, shiitake mushrooms, black beans, and tofu that you’ve cut up into tubes. add salt and pepper to taste. great on crusty bread, and amazing with pasta!

Spanish Rice

INGREDIENTS
* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

In a pan, heat oil, then add chopped garlic and onion. Sweat for a moment, then add olives, capers, basil and the chopped tomatoes. You have a basic puttanesca pasta sauce. Add penne or another short pasta and pepper (maybe salt, taste it first as the olives and capers have a lot of it), and you’re good to go

Boil a couple of pieces of chicken with chopped onion, garlic and salt. (you probabally want at least 4 or 5 cups of water.) When it is done and quite tender remove from broth and dice up. Return to pot with broth.

Add a package of frozen cream of spinach, a can of diced tomatoes and a pack of cheese tortellini. Once pasta is tender it’s ready.

Delicious, easy and good for you!

Pasta sauce or Salsa those both use lots of tomatoes!!! YUMM

Spaghetti with Bolognese Sauce

Bolognese Sauce:
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk

1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil

In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.

Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.

Bring a big pot of lightly salted water to a boil for the spaghetti. When you’re ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm (al dente, as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.

Salsa: Chile de Arbol Salsa

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.

Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

—pasta with homemade marranara sauce—

pasta-

heat water on high till it comnes to a boil. add salt and pour in pasta.

leave untill soft

sauce-

mince 2 cloves of garlic\
chop half an onion
put in heated pan untill brown

4 tomatos
1 clove of garlic
1/4 of a onion
some basil leaves and/or cilantro
2 tablespoons of tomato paste
put in blender and chop for a while then puree (but not completely

when done add to pan of garlic and onion. heat until most water evaporates.

optional- add a few tablespoons of dry white wine.
heat untill no alchocal is left.

final touches-
keep on low until pasta is fully cooked. when so, drain out all water from pasta. plate, pour sause on top,add some sprinkles if parmasean cheese on top. add a couple bread sticks and tada!! yumm = )

Boil them adding some salt, a teaspoon of sugar and a tablespoon of olive oil. When it becomes thick, as the liquids will start evaporating, add fresh shrimps (without shells) and cook for 2 minutes or less.It is ready and DELICIOUS the minute the shrimps become white and striped!!! Remove from stove immediately. (you can add some grated cheese on top)