Chunky Italian Tomato Dip Recipes

Steps:

• Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
• This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
• Enjoy!

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Steps:

• Heat stewed tomatoes till a bit bubbly and add the cream cheese.
• Stir until well blended.
• Remove from heat and serve in a nice serving bowl with tortilla chips or chunks of Italian bread.
• I sometimes will cut out the center of a round bread, line the inside with foil and pour in the dip.
• Cut up the center portion of the bread and use it to dip into the dip.
• Caution: if you do the bread bowl idea -- make sure you line it well so the liquid doesn't have a chance to soak into the outside rim of the bowl -- I have done that by accident and it is not a pretty sight!

Steps:

• Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
• Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill - they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.