A Quote by Jack Monroe

You can pretty much make anything with a base of tinned tomatoes. If I don't have tinned tomatoes in my cupboard, I start to panic - it's a genuine thing. — © Jack Monroe
You can pretty much make anything with a base of tinned tomatoes. If I don't have tinned tomatoes in my cupboard, I start to panic - it's a genuine thing.
Tinned food can be cheaper than buying fresh stuff. Things like tinned carrots, tinned potatoes, mushy peas make a good base for a soup.
People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.
Linda McCartney sausages were my favorite. Theyre much better than eating real sausages and you dont have to contemplate half way through exactly whats inside them. ... You can have them, a bit of fried bread, tinned tomatoes. Delicious.
Home grown tomatoes, home grown tomatoes What would life be like without homegrown tomatoes Only two things that money can't buy That's true love and home grown tomatoes.
We have an odd culinary relationship with tinned food. In higher society, rare and supposedly exquisite goods such as tinned baby octopus, foie gras and caviar come in beautifully crafted, artistically designed tins.
If I had the choice between smoked salmon and tinned salmon, I'd have it tinned. With vinegar.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
When you grow tomatoes, you're going to get a lot of tomatoes. So you want to learn how to preserve.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.
Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.
We economists don't know much, but we do know how to create a shortage. If you want to create a shortage of tomatoes, for example, just pass a law that retailers can't sell tomatoes for more than two cents per pound. Instantly you'll have a tomato shortage. It's the same with oil or gas.
There has long been a bemoaning of the lack of opportunity to make films that are anything but explosions or the ladling on the pea soup or whatever you want to call it. You can hardly make a movie today where somebody isn't a murderer or a rapist or, if it's a "Fried Green Tomatoes" that isn't some wistful thing on this, that or the other thing.
Even if people threw tomatoes at me and booed me off stage, at least you can wash out tomatoes, unlike nine hours of abuse from the general public which can affect your mental health.
I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.
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