Inspired by Tomatoes
One of my staples on board is canned tomatoes. Sure, if I can find fresh ones I’ll buy them, but I ALWAYS have canned ones. Chop up some onions and garlic, throw them in a pan with some olive oil, and open a can of tomatoes when I’m trying to figure out what to make for dinner . . . that’s not far off the mark. In this time of limited grocery runs and pantry meals, I thought I’d share some creations that come to mind when I see a can of tomatoes.
Meal possibilities galore.
Pizza sauce (and by association, pizza). This, along with pasta sauce, might be so obvious as to be not needed. Still. A can of tomatoes (I prefer diced ones, but any non-sauce will do) chopped up (if they’re not crushed ones) and sautéed with garlic and (optional) onions, plus a good dash of oregano, basil, and hot pepper flakes? Simple and DELICIOUS. Way better than anything called “pizza sauce” out of a can. Pizza crust in a pinch? Use a pita bread. Or a tortilla. Or a mushroom cap. Or a leftover baguette sliced in half long-ways. Or a pancake. Get the picture?
Tortilla soup. The ultimate pantry dinner, IMO. Those onions and garlic, plus a can of chopped green chiles, a can of broth, and a couple of cans of tomatoes. Tortilla chips/stale or crisped up tortillas and a handful of cheese and you are in BUSINESS! Got cilantro? Icing on the cake.
Curry with tomatoes and a splash of cream (media crema, from Nestle, is a fab long-life option): onions and garlic, stir in some curry powder and cook until it smells so good you might swoon. Stir in a can of tomatoes and let it simmer for a bit. This is a great base for almost any protein and any veg you have, and is a fantastic way to use up odds and ends. Serve over rice, or grits, or bread, or noodles . . .
Salsa. Yeah, using canned tomatoes. It’s not remotely as good as fresh ones, but a salsa made with canned diced tomatoes is usually at least as good as any canned salsa you can buy. Somehow the diced tomatoes keep their fresh taste better than other ones.
Shakshuka. Basically eggs poached in tomatoes, this is another one of those “OMG really I can do that and it’s dinner?” recipes. Onions and garlic (are you sensing a theme), some spices and herbs of your choosing, a can or two of diced tomatoes (depending on how many people you’re serving). Slide the eggs in and cover to cook to perfection.
Black bean, corn, tomato salad/salsa whatever you want to call it. Better if you have fresh red or green bell peppers (which last a reasonably decent time out of the fridge if you hang them up without touching each other - they get a little wrinkled and not as crispy but mmmm!) and cilantro, but . . . eat with tortilla chips. Or with a spoon. Dressing is oil and vinegar with a hefty dose of cumin, oregano, and some salt if you can. OMG I am now hungry.
Kitchen sink casserole with a can of tomatoes dumped on the bottom of the pan, layered with any leftover starch and protein and veg, topped maybe with another can of tomatoes and a layer of cheese. Kind of like a makeshift lasagna. Of sorts.
If nothing else, I can sauté onions and garlic and any veg I have handy, toss in whatever protein I have handy, add a can of tomatoes, and serve it over pasta or rice. The flavor varies depending on the spices I use, but Mexican (cumin, oregano, and more garlic) and Mediterranean (basil, oregano, and more garlic) are definitely the go-tos.
Got fresh tomatoes? Oy. Tomato, basil, mozzarella salad. Tomato sandwich. BLT. Eat them like an apple. Fresh salsa. Roast them for flavor that keep forever in the freezer. Use them as an veggie option on a hummus platter.
If you’re looking for a cooking challenge, one that will ramp up the skills you will need when you’re cruising, try to make dinner tonight without looking at any cookbook. Think about what you like to eat, what you have on hand, and how to adapt the ingredients you have to what might be in the recipe you like. Get creative!
Tip: Adding is easier than subtracting. Especially when it comes to spices or salt.