ketchup – yummy food share

Savory Tomato Sausage Pasta Perfection

2025-10-28

Craving a delicious, home-cooked meal that doesn’t require hours in the kitchen? Look no further. This savory tomato and sausage pasta is your new weeknight champion. Ready in about 20 minutes from start to finish, this dish is the definition of simple elegance. It uses a straightforward stir-frying technique to build layers of incredible flavor, transforming a few humble ingredients into a restaurant-quality meal. The taste is a delightful balance of sweet and tangy from the fresh tomatoes and tomato paste, with a savory, smoky depth from the sausage and a fragrant kick from garlic and onions. Don’t be fooled by its simplicity; this recipe is packed with a unique, robust flavor that will have everyone asking for seconds. It’s the perfect dish for beginner cooks or anyone looking for a quick and satisfying dinner. Before you start, let’s gather your ingredients. The beauty of this recipe is its flexibility, so don’t worry if you don’t have every single item. Here’s what you’ll need: For the Pasta: Spaghetti: 100g (about 1 serving, feel free to scale up) Olive Oil: A few drops for the pasta water, plus more for frying Salt: 1 teaspoon for the pasta water For the Sauce: Tomatoes: 2 medium-sized, ripe tomatoes. Roma or on-the-vine tomatoes work beautifully. Yellow Onion: ½ of a medium onion Garlic: 4 cloves Garlic Sausage: ½ of a link. This refers to a pre-cooked, flavorful sausage. If you can’t find “garlic sausage,” a smoked sausage like Kielbasa or a savory Italian sausage would be a perfect substitute. Tomato paste or Ketchup: A generous squeeze, to your taste. Tomato paste will give a deeper flavor, while ketchup adds a bit more sweetness. Black Pepper Sauce: A dash, to taste. This is a common Asian condiment. If you don’t have it, don’t worry! Simply…

Rich Tomato and Beef Stew A Comfort Classic

2025-10-26

Get ready to cozy up with a bowl of pure comfort. This hearty stew, a beloved adaptation of the classic Eastern European borscht, is a one-pot wonder that will fill your kitchen with the most incredible aromas. Forget everything you think you know about borscht; this version is all about the beautiful harmony between rich, savory beef and a bright, tangy tomato base, without a beet in sight. It’s a slow-simmered dish, making it a perfect weekend cooking project, but the process itself is surprisingly simple. The result is a deeply flavorful stew with a luscious, slightly sweet and sour broth, tender beef that melts in your mouth, and soft, chunky vegetables. It’s the kind of meal that feels both rustic and satisfying, guaranteed to become a new family favorite. Before you roll up your sleeves, let’s get your ingredients lined up. The beauty of this recipe lies in its use of simple, accessible pantry staples. Here’s what you’ll need: For the Stew: Beef: 1 lb (about 500g) of stewing beef, such as chuck, brisket, or shank, cut into 1-inch cubes. Potatoes: 2 medium potatoes, peeled and cut into chunks. Carrot: 1 large carrot, peeled and cut into chunks. A good tip for even cooking is to use a “rolling cut”—cut a piece on a diagonal, roll the carrot a quarter turn, and cut again. Onion: 1 medium onion, sliced. Cabbage: ¼ of a medium head of green cabbage, roughly chopped or sliced. Tomatoes: 2 ripe medium tomatoes, chopped. Cooking Wine: 1 tbsp (10g). Chinese “Liao Jiu” is traditional. If you can’t find it, dry sherry is an excellent substitute, or you can use a dry white wine. For the Flavor Base and Thickener: Butter: 2 tbsp (20-25g). You can also use a neutral vegetable oil if you prefer. Tomato…

Savory Umami Beef and Tomato Pasta

2025-10-25

Get ready to transform your regular pasta night into something truly special. If you’re craving a rich, meaty pasta dish that’s both comforting and exciting, you’ve come to the right place. This recipe looks like a classic spaghetti bolognese, but it has a secret weapon: a savory, umami-rich twist that makes it absolutely irresistible. Best of all, it’s surprisingly simple to make, coming together in about an hour with minimal fuss. The process is straightforward, mainly involving some chopping and simmering, making it perfect for a satisfying weeknight dinner. The flavor is deeply savory with a wonderful depth that will have everyone asking for your secret. It’s the perfect easy-to-master recipe that delivers a restaurant-quality meal right in your own kitchen. Here’s what you’ll need to get started. I’ve suggested some common substitutions for ingredients that might not be in every pantry, so you can make this delicious meal without a special trip to a specialty store. Ingredients (Serves 4): For the Pasta: 1 pound (about 450g) spaghetti or your favorite long pasta like linguine or fettuccine. For the Savory Beef Sauce: 1 pound (about 450g) ground beef, preferably 85/15 lean for better flavor. 1 medium yellow onion. 4 ripe medium tomatoes (about 1.5 lbs or 700g). Roma or on-the-vine tomatoes work beautifully. 1 tablespoon light soy sauce (or all-purpose soy sauce). Use tamari for a gluten-free option. 1 tablespoon Shaoxing cooking wine. Substitution: Dry sherry is an excellent substitute. For a non-alcoholic version, you can simply use a tablespoon of beef or chicken broth. 3 tablespoons ketchup. This adds a subtle sweetness and tang that balances the savory notes. 1/2 teaspoon five-spice powder. This is a common and wonderfully fragrant blend of spices. If you can’t find it, a tiny pinch of ground cinnamon and ground cloves will give…

Savory Tomato Mushroom Noodle Soup

2025-10-12

If you’re searching for the ultimate comfort food that’s both incredibly flavorful and ridiculously easy to make, you’ve just found your new favorite recipe. This noodle soup is a game-changer for busy weeknights, coming together in just 30 minutes from start to finish. Don’t let the simple ingredient list fool you; this dish packs a serious punch of savory, tangy, and umami flavors. The magic happens by first pan-frying tomatoes to create a rich, aromatic base, then building a beautiful broth layered with earthy mushrooms and crisp bean sprouts. It’s a light yet deeply satisfying one-bowl meal that feels like a warm hug. Perfect for beginners, this recipe is incredibly forgiving and easily adaptable to whatever vegetables you have on hand. Here is everything you’ll need to create this delightful dish, designed for about two servings. The beauty of this recipe is its flexibility, so feel free to adjust amounts to your liking. For the Soup: Tomatoes: 2 large, ripe vine tomatoes, finely diced. The riper, the better for a sweeter, more robust flavor. Noodles: 2 individual portions of your favorite noodles. Dried wheat noodles, ramen, or even udon work wonderfully here. Shiitake Mushrooms: 4-5 fresh shiitake mushrooms, stemmed and sliced. If you can only find dried shiitakes, simply rehydrate them in warm water for 20-30 minutes before slicing. They will add a fantastic, deep umami flavor. Soybean Sprouts: 1 cup of fresh soybean sprouts, rinsed. If unavailable, mung bean sprouts are a good alternative, though they are more delicate. Leafy Greens: A handful of fresh greens. Bok choy, spinach, or yu choy are all excellent choices. Aromatics: 2 scallions (finely chopped, whites and greens separated) and 3 cloves of garlic (minced). Oil: 1 tablespoon of a neutral cooking oil, like canola, vegetable, or avocado oil. For the Seasoning: Tomato…