Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using tomato as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Tomato
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Pico de Gallo
- Spanish Rice
- Tomato and Beef Stew
- Mexican Sloppy Joes
Pages
- 4
Pico de Gallo
Yield: 8 Servings
Ingredients
- 2 cups ripe tomatoes, chopped
- 1 1/2 cups onion, chopped
- 1/3 cup fresh cilantro, chopped
- 3 jalapeño peppers, seeded and chopped
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Directions
- In a medium bowl, combine all ingredients.
- Serve immediately or cover and refrigerate for up to 3 days.
Spanish Rice
Yield: 4 Servings
Ingredients
- 1 green bell pepper, chopped
- 1 small onion, diced
- 1 cup uncooked rice
- 1 teaspoon oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- One 14.5-ounce can diced tomatoes
- 1 cup water
Directions
- Over medium heat, cook green pepper, onion and rice in oil until soft, about 5 minutes.
- Add spices, tomatoes and water to rice mixture.
- Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 15–20 minutes).
- Refrigerate leftovers.
Tomato and Beef Stew
Yield: 4 Servings
Ingredients
- 1/2 pound ground beef, ground turkey or venison
- 1/8 teaspoon salt (optional)
- 1/8 teaspoon pepper (optional)
- One 14.5-ounce can diced tomatoes, undrained
- One 14.5-ounce can sliced carrots, drained or 6 medium carrots, sliced
- One 15-ounce can diced potatoes, drained or 2 medium potatoes, diced
- 1/2 teaspoon sugar
Directions
- In a skillet over medium heat, brown meat. Drain fat, if any. Season lightly with salt and pepper (optional).
- In a pot, combine cooked meat, tomatoes, carrots, potatoes and sugar. Over medium heat, cook for 15 minutes or until contents are hot and desired consistency (will thicken slightly when cooled).
- Let stand 10 minutes before serving.
- Serve. Refrigerate leftovers.
Mexican Sloppy Joes
Yield: 4 Servings
Ingredients
- 1 pound ground beef
- One 10.75-ounce can tomato soup, condensed
- One 14.5-ounce can salsa of choice
- 1/2 cup shredded cheddar cheese
- 4 hamburger buns (Can also serve on top of rolls, corn muffins or rice.)
Directions
- In a skillet over medium-high, brown meat. Drain fat, if any. Add soup and salsa.
- Cook until sauce is reduced to desired thickness (approximately 10 minutes).
- Top with cheese and spoon onto hamburger bun.
- Refrigerate leftovers immediately.