Parmesan Roasted Cherry Tomatoes from Low Carb Maven. Grilled Eggplant Bruschetta from A Sweet Life. Tomato Eggplant Zucchini Bake from Well Plated. Low Carb …
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directions. In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often. Reduce …
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Stuffed tomatoes These little buddies are fab for low carb meal prep. 1 pound ground meat (e.g. sausage, beef, chicken, or turkey) or vegan mince Preheat the oven to 350°F (176°C). Slice the tops off each tomato and scoop out the insides. Spread them out on a lightly greased cooking tray. Cook the garlic and onion in olive oil until tender.
Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional). Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars. Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
When softened, add 1/4 cup dry red wine and reduce by half. Then add 1/2 tsp beef broth and continue with the sauce recipe. PUTTANESCA – To 4 cups of your favorite keto tomato sauce, add ¼ cup green or Kalamata olives, ¼ tsp red pepper flakes, 1-2 tsp anchovy paste and 1 tbsp drained capers.