Posts Tagged ‘tomato’

…was one of Schatzi’s delicious creations.  He had the idea to make stuffed tomatoes, and they were quite delicious!

For Schatzi’s tomato breakfast you need:

  • 2 beefsteak tomatoes
  • 1 link chorizo sausage
  • 1 cup hash browns
  • 2 eggs
  • your favorite Mexican cheese
  • cinnamon

Preheat the oven to 350 and prepare the tomatoes.  Simply cut off the tops and scoop out most of the insides, making a cup.

Brown the chorizo in a skillet over medium heat.  When it’s almost done, toss in the hash browns to crisp them a bit.

Stuff a tomato with a layers of chorizo, hash brown, and cheese.  Then, crack an egg on top.  Bake the tomatoes for about half an hour or until the egg sets.

Serve a tomato topped with a dash of cinnamon on a bed of extra hash browns.

These stuffed tomatoes are delicious !  Having a husband who can cook is absolutely awesome.



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…is one of the best comfort foods I know of!  We saw a recipe for vodka-cream sauce and gnocchi on foodnetwork.com and decided to put our own spin on it for an absolutely delicious dinner.

For a delicious bowl of gnocchi comfort you need:

  • 1 box pre-made potato gnocchi
  • 14 oz. can diced tomatoes
  • 1 tbsp. tomato paste
  • 3 cloves garlic
  • 6 leaves fresh basil
  • 2 tbsp. butter
  • 1 shallot, finely chopped
  • 1 tbsp. vodka
  • 1 tbsp. heavy cream
  • 3 tbsp. olive oil
  • salt and pepper

First, make your own tomato sauce.  Heat the oil in a deep skillet over medium-high.  Crush the diced tomatoes with a potato masher or fork and add them to the skillet along with the garlic, tomato paste, basil, and some pepper.  Bring the sauce up to a simmer, then knock the heat back to low and let it cook and thicken for about 5 minutes.

Boil some water for the gnocchi.  Salt it and cook the dumplings for about 3 minutes or until they float to the top.  We also boiled some asparagus along with the gnocchi to serve as our side.  Why not save a pot?!

While that’s going, melt the butter in a sauce pot.  Add the shallots and cook for a couple of minutes until they are tender.  Then, stir in the vodka, cream, and homemade tomato sauce.  Simmer the mixture for a couple of minutes to blend the flavors.

Toss the gnocchi in the cream sauce and season the asparagus with some salt and pepper.

If you haven’t tried gnocchi, this is the recipe to start with!  We absolutely love it, and this tomato cream sauce is a real winner to serve with basically any pasta.  The next time you are in the mood for a comfy bowl of pasta, whip up a batch of this gnocchi–it’s guaranteed to hit the spot!


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…is an excellent fish to cook with: 1, it’s healthy and packed with vitamins and minerals (especially if you get it packed in water), 2, it’s incredibly tasty, and 3, it is really affordable.  We love a good tuna salad for lunch, but RR’s tuna bow ties make a downright delicious and nutritious dinner!

For this budget and figure-friendly dinner you need:

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion chopped
  • 3 to 4 cloves garlic, grated
  • 2 pints ripe cherry tomatoes
  • Salt and pepper
  • 1 pound whole-grain bow tie pasta
  • 2 15-ounce cans white beans, rinsed and drained
  • 1/2 cup flat-leaf parsley, finely chopped
  • 2 5 to 6-ounce cans each Italian tuna, drained
  • 1 lemon, juice and zest

Start boiling some pasta water, then salt it and cook the bow ties to al dente. Keep about a cup of the cooking water before you drain the pasta.

Heat some oil over medium in a skillet that has a lid.  Add in the onions and garlic and saute them for about 4 minutes until they are fragrant and soft.  Bump the heat up to medium-high.  Add in the tomatoes, salt, and pepper, and put the lid on.  Cook the tomatoes for about 6 minutes (shake the pan every few minutes) until they are soft and starting to burst.

When the tomatoes have softened, use a potato masher or the back of a spoon to finish bursting them to make a delicious fresh tomato sauce.

Add in the beans, tuna, and parsley.  I actually used plain tuna because Italian tuna can be hard to find.  No worries–it is still delicious!  Get everything well-incorporated and let the new ingredients heat through for a few minutes.

Add your pasta to the skillet along with the reserved cooking water, lemon zest, and juice.  The starchy cooking water adds a lot of flavor depth and also helps loosen up the pasta so it’s easy to incorporate with the other ingredients.

When you plate the pasta, garnish it with a tiny drizzle of extra-virgin olive oil.

YUM!!!  We love this pasta–it tastes so incredibly fresh and bright.  And, of course, it is incredibly good for you.  As usual, I highly recommend not skimping and using fresh parsley, tomatoes, and lemon–they truly make this dish!  I really hope you’ll try this one!


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