Five Meals from Canned Tomatoes
Canned tomatoes, a staple in most kitchens, are the basis for these five easy, healthy dishes.
By Jess Thomson
Tomatoes are a terrific source of vitamin C, beta-carotene and lycopene – and chances are, you already have these pantry staples on hand. Here are five healthy recipes you can make from a 28-ounce can of tomatoes.
Spicy, Chunky Tomato Sauce. Simmer tomatoes with 2 chopped garlic cloves, 1 teaspoon crushed red pepper, and 2 tablespoons olive oil for 20 minutes. Stir in ½ cup chopped basil if you have it. Serve over whole-wheat pasta and sprinkle with Parmesan cheese.
Quick Creamy Tomato Soup. Combine tomatoes, 2 cups chicken or vegetable broth and ½ cup heavy cream in a small saucepan. Simmer for 15 minutes, blend, and season with salt and pepper.
Herbed Tomato-Baked Eggs. Pour tomatoes into a casserole dish. Sprinkle with dried thyme, drizzle with olive oil, and bake 20 minutes at 350 degrees. Crack 4 eggs directly into the sauce, and bake another 10 minutes, until yolks are almost firm. Serve on whole grain toast.
Tomato-Braised Pork. Place a (3-pound) pork shoulder in a slow cooker, and top with tomatoes and a (12-ounce) jar of salsa. Cook 8 hours. Shred pork, and serve over rice, pile into tacos or stir into chili.
Easy Chickpea-Tomato Dal. Simmer tomatoes, one drained (15-ounce) can chickpeas, 1 teaspoon curry powder, and a pinch (or more) cayenne pepper for 20 minutes, stirring occasionally. Serve over brown basmati rice or quinoa.
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