A Pantry and Storage Staple that Will Never Let You Down!
How do you feel about canned tomato products? Martha Stewart says, “No question, they are a pantry staple and a kitchen essential.” I have to agree. They are truly versatile, affordable, delicious, and healthy.
Healthy—is anything canned healthier than fresh and raw? Yes. Tomatoes that have been canned have been cooked. Cooking a tomato unlocks its precious lycopene (something you don’t get when eating tomatoes raw). Research shows lycopene reduces the risk of cancer, improves heart health and enhances neurological response.
But besides the health factor, think about it. What can’t you make with canned tomatoes? Don’t you find yourself relying on them throughout the year? I reach for them when I make all kinds of canned tomato recipes, including classic pasta sauces, rich braises, soups and stews.
They can up nicely, too, holding really well to their original flavor. Long after our tasty garden tomatoes are gone, we can continue to enjoy cooking with perfect tomatoes. Martha says we should “Never think that dishes made with canned tomatoes are less worthy than those made with fresh tomatoes. The tomatoes used for canning are specifically selected because they are dense and flavorful, with a higher flesh-to-juice ratio, giving the cook more substance to add to the pot.” Just look at all the types of canned tomatoes we have available today:
Most canned tomatoes are a variety of plum tomato (either Roma or San Marzano) that were picked at peak ripeness, peeled, and packed in tomato juice. You may have noticed a that a basil leaf tends to be included with the tomatoes? No matter the brand or variety, a basil leaf is often included. Tomatoes and basil thrive when planted next to each other, and the same principle applies in the kitchen; basil's sweet aroma naturally complements tomatoes.
As mentioned above, sauces, soups and stews are an obvious use for canned tomatoes. But canned tomatoes do so much more. For instance, have you heard of shakshuka? Shakshuka is a North African word that means "mixture." It incorporates beans, greens, cheeses and of course, tomatoes.
You can easily customize this dish to your taste. Use feta cheese and you have creaminess. Use butter-beans and you have a deep heartiness. Once you have all your choices combined, you simmer it until the ingredients have had a chance to meld. Then you finish off the dish by cracking four or five eggs on top. From there you bake it until the eggs are set.
I’ll close with Martha’s favorite shakshuka recipe and my encouragement to seriously think about stocking up on all the choices for canned tomatoes (if you haven’t already). This is a pantry and storage staple that will never let you down!
2 tablespoons extra virgin olive oil plus more for drizzling
1 medium red onion sliced (2 cups)
1 small green bell pepper sliced (1 ½ cups)
kosher salt and freshly ground pepper
3 cloves garlic sliced (1 tablespoon)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole, peeled tomatoes
1 (15-ounce) can butter beans rinsed and drained, or 1 ½ cups cooked butter beans
2 cups packed, fresh spinach or other greens, such as baby kale or arugula
4 ounces low-moisture mozzarella cheese grated (1 cup)
2 ounces feta cheese crumbled (½ cup)
4 large eggs
toasted pita bread for serving
Directions:
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Healthy—is anything canned healthier than fresh and raw? Yes. Tomatoes that have been canned have been cooked. Cooking a tomato unlocks its precious lycopene (something you don’t get when eating tomatoes raw). Research shows lycopene reduces the risk of cancer, improves heart health and enhances neurological response.
But besides the health factor, think about it. What can’t you make with canned tomatoes? Don’t you find yourself relying on them throughout the year? I reach for them when I make all kinds of canned tomato recipes, including classic pasta sauces, rich braises, soups and stews.
They can up nicely, too, holding really well to their original flavor. Long after our tasty garden tomatoes are gone, we can continue to enjoy cooking with perfect tomatoes. Martha says we should “Never think that dishes made with canned tomatoes are less worthy than those made with fresh tomatoes. The tomatoes used for canning are specifically selected because they are dense and flavorful, with a higher flesh-to-juice ratio, giving the cook more substance to add to the pot.” Just look at all the types of canned tomatoes we have available today:
- whole peeled tomatoes
- diced and petite diced tomatoes
- stewed tomatoes
- crushed tomatoes
- tomato puree
- tomato sauce
- tomato paste
- tomato juice
- marinara and pizza sauces
- and dried (usually packed in olive oil)
Most canned tomatoes are a variety of plum tomato (either Roma or San Marzano) that were picked at peak ripeness, peeled, and packed in tomato juice. You may have noticed a that a basil leaf tends to be included with the tomatoes? No matter the brand or variety, a basil leaf is often included. Tomatoes and basil thrive when planted next to each other, and the same principle applies in the kitchen; basil's sweet aroma naturally complements tomatoes.
As mentioned above, sauces, soups and stews are an obvious use for canned tomatoes. But canned tomatoes do so much more. For instance, have you heard of shakshuka? Shakshuka is a North African word that means "mixture." It incorporates beans, greens, cheeses and of course, tomatoes.
You can easily customize this dish to your taste. Use feta cheese and you have creaminess. Use butter-beans and you have a deep heartiness. Once you have all your choices combined, you simmer it until the ingredients have had a chance to meld. Then you finish off the dish by cracking four or five eggs on top. From there you bake it until the eggs are set.
I’ll close with Martha’s favorite shakshuka recipe and my encouragement to seriously think about stocking up on all the choices for canned tomatoes (if you haven’t already). This is a pantry and storage staple that will never let you down!
Cheesy Butter-Bean Shakshuka
Ingredients:
2 tablespoons extra virgin olive oil plus more for drizzling
1 medium red onion sliced (2 cups)
1 small green bell pepper sliced (1 ½ cups)
kosher salt and freshly ground pepper
3 cloves garlic sliced (1 tablespoon)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole, peeled tomatoes
1 (15-ounce) can butter beans rinsed and drained, or 1 ½ cups cooked butter beans
2 cups packed, fresh spinach or other greens, such as baby kale or arugula
4 ounces low-moisture mozzarella cheese grated (1 cup)
2 ounces feta cheese crumbled (½ cup)
4 large eggs
toasted pita bread for serving
Directions:
1. Preheat oven to 375°F. Heat oil in a large braiser over medium-high until shimmering. Add onion, bell pepper, and a pinch of salt and cook, stirring occasionally, until golden around edges, about 10 minutes.
2. Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens.
3. Stir together mozzarella and feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon. Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita.
2. Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens.
3. Stir together mozzarella and feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon. Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.tiktok.com
- www.pinchofyum.com
- www.fineartamerica.com
- www.thekitchn.com
- www.marthastewart.com
