Does anyone know a good recipe with stewed tomatoes?

Question

I have about 8 cans of stewed tomatoes that I recently made spaghetti sauce with. I want to make something else with them but I am trying to avoid going to the store, so a recipe with not so many ingrediants would be great. I'm looking on foodnetwork but I have a feeling someone here on Yahoo might know a quicker, better one. Thanks everyone.

Answer 1

Baked Macaroni and Cheese with Stewed Tomatoes:

1¼ hours 10 min prep
6-8 servings

1 (1 lb) box shell macaroni or elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans stewed tomatoes

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions and drain, rinse and set aside.
3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
5. Slowly add this to the hot milk mixture, stirring constantly with a whisk.
6. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
7. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
8. Mix well until macaroni is well coated.
9. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
10. Bake for 35 to 45, or until golden brown.

Answer 2

Chicken Cacciatore:
8 pieces of chicken
8 cloves of garlic
garlic powder
salt
pepper
1 green pepper
1 large can of mushrooms
I large onion
2 or 3 large cans of stewed tomatoes
Olive oil

Coat a hot pan with olive oil and sprinkle the chicken with salt, pepper, and garlic powder (the more garlic the better). Cook the chicken for about 5 minutes and then add a cut up green pepper, onion, and the 8 cloves of garlic crushed. Cook in the hot pan until the chicken skin is browned, and the onions and pepper start to get soft--don't burn the garlic.

Then add all of this to a slow cooker (with the oil and chicken drippings), and add the cans of tomatoes and large can of mushrooms. If you use whole stewed tomatoes crush them first with your fingers or a potato masher. Cook until the chicken is tender and falls off the bone easily. About 2 hours.

Serve over rice, or spaghetti noodles. If you use spaghetti noodles, toss the noodles in Parmesan cheese before you pour the chicken and sauce over the top.

Answer 3

Jambalaya

INGREDIENTS
1 tablespoon olive oil
2 large onions, chopped
2 (14.5 ounce) cans stewed tomatoes, drained
2 boneless chicken breast halves, cooked and shredded
1 pound turkey sausage links, without casings, cooked and chopped
1/4 teaspoon garlic powder
1 tablespoon hot sauce
salt and pepper to taste
1 1/2 cups uncooked long-grain rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
DIRECTIONS
Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.
Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.
Enjoy!

Answer 4

Swiss steak
INGREDIENTS
1 tablespoon vegetable oil
2 pounds cube steaks, pounded thin and cut into bite-size pieces
1 1/2 tablespoons all-purpose flour
1 medium onion, chopped
1 pound mushrooms, sliced
salt and pepper to taste
1 (1.2 ounce) package brown gravy mix
2 (14.5 ounce) cans stewed tomatoes
1 (12 ounce) package egg noodles
DIRECTIONS
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.


Another recipe:
Serve Swiss steak over noodles.
1 lg. round steak
2 onions
2 green peppers
1 - 8 oz. can stewed tomatoes
1 c. water
1 dash Worcestershire sauce
salt and pepper

Chop onion and green pepper and saute in greased pan. Then spoon out in a bowl and set aside. Cut round steak into 4 pieces.
Pound flour into both sides and pound really well, it makes it tender too, you'll be able to cut it with a fork! Brown meat on both sides.

Put chopped onion and green pepper mixture on top on each piece of meat and cover well, if you have to chop a little more do it, it will add to flavor.

Thenstewed tomatoes and water, pour over meat. Simmer on low heat for a couple hours or until meat is tender enough to cut with fork.

Answer 5

My Grand dad used to ( I do it now, too, it's yummy)

I put some stewed tomatoes in a big mug, heat in micro, boil some eggs till med soft yolk, peel eggs gently under cool water, or crack with a knife and scoop out, put in the mug, add 1/2 tsp. butter or marg, salt & pepper, and eat with hot buttered toast, or french bread......Awesome!!

Answer 6

Just heat them in a pan with some Cayenne or Chilli powder or just salt and cracked black pepper and serve on toast for breakfast, or a light lunch