21 Healthy Cold-Weather Tomato Recipes

21 Healthy Cold-Weather Tomato Recipes

21 Healthy Cold-Weather Tomato Recipes

Fresh, juicy, and delicious local tomatoes are a rarity but that doesn’t mean we can’t continue to enjoy delicious tomato flavor, along with the beneficial antioxidants and micronutrients that tomatoes provide, all year long.  

Because tomatoes are quickly canned after harvest, they retain their flavor and freshness.  

It’s just one of the reasons canned tomatoes and other lightly processed tomato products are actually the preferred tomato ingredient for many chefs, registered dietitians, and healthy food bloggers.  

Need some ideas?  Here are 21 ways to warm up with cozy, cold-weather tomato recipes that prove hearty and delicious comfort food can also be packed with nutrition.


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Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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