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How To Use Canned Tomatoes
| October 2009 |
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Tomato, tom-ah-to. This little fruit that masquerades as a vegetable is quite the super food. Featuring lycopene, a powerful antioxidant, canned tomatoes are a great way to pack color and nutrition into meals throughout all of the seasons.
1. Whole. Your go-to pantry staple, whole tomatoes can be chopped, hand crushed, or slow simmered to the perfect size for any recipe. Keep them on hand year-round for soups, stews, spaghetti sauce, casseroles, chili, and more.
2. Diced. Save time without sacrificing fresh flavor by using diced tomatoes in an easy salsa recipe. For extra flavor, try Hunt's® Fire Roasted Diced with Garlic.
3. Stewed. Great in veggie dishes, stewed tomatoes also make a great side dish on their own. Heat and serve (and if you're feeling ambitious, add sliced zucchini and onion) for an easy way to balance out a fall feast.
4. Crushed. Making sauce? Crushed tomatoes are the way to go. Add a little extra zest with a touch of balsamic or red wine vinegar.
5. Paste. Most commonly, tomato paste is used as an ingredient in lasagna and pizza. Want to perk up flavor and texture in soup, sauce, or gravy? Simply add a tablespoon or two of tomato paste, and you're on your way.
6. Puree. Great for soups, gravies, sauces, and casseroles, tomato puree is also an easy way to add extra flavor and body to mouthwatering meat loaf.
7. Sauce. Versatile and easy to cook with, tomato sauce tastes great when prepared with rice, crumbled beef, and spices for a quick and easy meal.
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Buy freezer fish. It's cheaper and flash frozen at the height of freshness; so it tastes just as good, if not better, than fish you get behind the counter.
