by Tomato Wellness | Dec 19, 2023
- 1 (18-Inch) Baguette, Preferably Whole Grain, Cut Into 3/4-Inch Slices
- ¼ Cup Olive Oil, Divided
- 1-2 Cloves Whole Garlic, Peeled
- 1 Tsp. Minced Garlic
- 1 (14.5 Oz) Can Petite Diced Tomatoes, Drained
- ⅓ Cup Chopped Fresh Basil, Or Substitute With 2 Tsp. Italian Seasoning
- ¼ Tsp. Kosher Salt
- ⅛ Tsp. Ground Black Pepper
3 slices of baguette and ¼ cup tomato mixture
Calories 120; Total Fat 7 g; (Sat Fat 1 g); Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 0 mg; Sodium 240 mg; Total Sugar 1 g (includes 0 g Added Sugars)
Using petite diced tomatoes here makes this recipe practically chop-free, but if you don’t have those on hand you could use regular diced tomatoes or whole tomatoes
and just chop them into smaller pieces
- Preheat the oven to 350°F.
- Place bread slices on a baking sheet. Brush tops with 2 tablespoons of olive oil. Bake for 12 to 15 minutes or until lightly toasted. Rub garlic clove on top of toasted bread.
- Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, minced garlic, salt, and pepper in a small bowl.
- Divide tomato mixture evenly over toasted bread. Serve immediately and enjoy!
by Tomato Wellness | Dec 19, 2023
- 1 tbsp. Olive Oil
- 1 Cup Long Grain White Rice, Rinsed And Drained
- ½ Medium White Onion, Diced
- 2 Cloves Garlic, Minced
- 1 (14.5 oz.) Can Diced Tomatoes, Undrained
- 1 ½ Cups Low-Sodium Chicken Stock, Warmed
- 1 Cup Fresh Or Frozen Mixed Vegetables (Peas, Corn, Diced Carrots)
- ¼ tsp. Kosher Salt, To Taste
Calories 180 ; Total Fat 2.5 g; (Sat Fat 0 g); Protein 4 g; Carb 34 g; Fiber 1 g; Cholesterol 0 mg; Sodium 220 mg; Total Sugar 5 g (includes 0 g Added Sugars)
Got leftover cooked vegetables in your refrigerator? This recipe is a great way to use them up—broccoli, green beans, zucchini, carrots, peas—just about any chopped, cooked vegetable will work here.
- Heat the oil in a medium saucepan over medium-high heat. Add the rice and sauté for 3-5 minutes, until golden.
- Add in the onions and garlic. Saute 2-3 minutes, until softened.
- Add the diced tomatoes, warm broth, vegetables and salt. Bring the mixture to a simmer. Reduce the heat to medium-low and cover. Cook for 20 minutes.
- After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
- After resting, fluff the rice with a fork. Taste and adjust the salt as desired.
- Serve with your favorite lean protein for a complete meal.
by Tomato Wellness | Dec 19, 2023
- 2 (14.5 oz.) Cans Diced Tomatoes, Preferably Fire-Roasted
- ½ Large Red Onion, Roughly Chopped
- 3-4 Cloves Garlic, Smashed
- 1-2 Chipotle Peppers In Adobo (Optional)
- 1 Cup Fresh Cilantro Leaves
- 3 Tbsp. Fresh-Squeezed Lime Juice
- ½ tsp. Ground Cumin
- ¼ tsp. Kosher Salt, To Taste
- ¼ tsp. Ground Black Pepper
Calories 35; Total Fat 0 g; (Sat Fat 0 g); Protein 1 g; Carb 8 g; Fiber 1 g; Cholesterol 0mg; Sodium 230 mg; Total Sugar 4 g (includes 0 g Added Sugars)
Pulse the ingredients in the blender a little less if you want a chunkier salsa, and more if you prefer your salsa on the smooth side.
- Add all ingredients to a blender.
- Blend until everything is well minced and combined, about one minute.
- Serve with your favorite whole grain tortilla chips, sliced veggies, or use to top tacos or baked potatoes
by Tomato Wellness | Dec 19, 2023
- 3 tbsp. Olive Oil
- 1 Cup Yellow Onion, Finely Diced
- ⅓ Cup Carrot, Shredded
- 3 Cloves Garlic, Minced
- 1 (28 oz.) Can Whole Tomatoes
- 1 (28 oz.) Can Crushed Tomatoes
- 2 tbsp. Tomato Paste
- ½ tsp. Dried Oregano
- 2 tsp. Dried Basil
- ½ Cup Water
- ¼ tsp. Kosher Salt, To Taste
- ¼ tsp. Ground Black Pepper
Calories 60 ; Total Fat 2.5 g; (Sat Fat 0 g); Protein 1 g; Carb 7 g; Fiber 2 g; Cholesterol 0mg; Sodium 240 mg; Total Sugar 4g (includes 0 g Added Sugars)
This recipe makes a nice, big batch of sauce. Freeze any extra in small containers and/or ice cube trays so you’ll have it on hand to thaw and use whenever you need it.
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and minced garlic to the pot. Cook until softened, about 5 minutes.
- Add in whole canned tomatoes, including the juice, breaking them apart gentlywith a spoon.
- Mix in crushed tomatoes, tomato paste, sugar if using, dried oregano, dried basil and season with salt and pepper. Stir in ½ cup of water.
- Simmer uncovered on low heat for about 20 minutes, or until thickened to the desired consistency. Taste and adjust seasoning if desired.
- Serve over whole grain pasta, as a base for pizza or as a dip for your favorite appetizers!
by Tomato Wellness | Dec 19, 2023
- 1 Large Yellow Onion, Diced
- 2 tbsp. Olive Oil
- 2 (28 oz.) Cans Whole Tomatoes
- 4 tbsp. Tomato Paste
- 2 Cups Water
- 1-2 tsp. Honey (Optional)
- ½ Cup 1% Milk (Or Milk Of Choice)
- Kosher Salt, To Taste
Calories 130; Total Fat 5 g; (Sat Fat 1 g); Protein 4 g; Carb 19 g; Fiber 3 g; Cholesterol 0mg; Sodium 580 mg; Total Sugar 11 g (includes 0 g Added Sugars)
While this recipe calls for canned whole tomatoes, feel free to substitute any type of canned tomato you have on hand, such as diced, crushed or pureed.
- Add olive oil to a large pan and heat over medium heat. Once oil is hot, add the onion and saute until translucent, about 2-3 minutes.
- Add the canned tomatoes (with juice), tomato paste, water and optional honey.
- Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients. Bring to a boil then reduce heat to low and simmer for 10 minutes, or until the liquid starts to reduce.
- Remove from heat and carefully transfer to a blender. Blend to desired consistency. Note: When blending hot liquids or ingredients, always vent the lid so the steam can escape to minimize burn risks.
- Mix in the milk and season to taste with salt.5.
- Serve with toasted whole grain bread and enjoy!
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