Recipes for Tomato Paste

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1/2 cup tomato paste
• 1/4 cup grated cheese
• 1/4 cup chopped onion
• 1/4 cup chopped mushrooms
• 1/4 cup chopped zucchini
• 1/4 cup chopped carrots
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat olive oil over medium heat. Add onion, mushrooms, zucchini, carrots, and garlic. Cook until vegetables are tender.
4. Add cooked rice, tomato paste, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine all ingredients.
5. Stuff the bell peppers with the rice and vegetable mixture. Place them in a baking dish.
6. Sprinkle grated cheese over the stuffed bell peppers.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot and enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons expired tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet, and sauté until the onion becomes translucent.
3. Add the diced tomatoes, expired tomato paste, dried basil, dried oregano, salt, and pepper to the skillet.
4. Stir well to combine all the ingredients.
5. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.
6. Taste and adjust the seasoning if needed.
7. Serve the sauce over your favorite pasta.
8. Enjoy a delicious pasta meal using expired but safe tomato paste!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons expired tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, chopped carrots, and celery to the pot.
3. Sauté until the vegetables start to soften.
4. Add the vegetable broth, crushed tomatoes, expired tomato paste, dried thyme, dried rosemary, salt, and pepper to the pot.
5. Stir well to combine all the ingredients.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot and enjoy a nutritious meal using expired but safe tomato paste!