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Can-Do Recipes: TomatoSarah 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

A flyer with tips and recipes highlighting canned food

Pico de Gallo

Pico de Gallo

Yield: 8 Servings

Ingredients

  • 2 cups tomatoes (chopped ripe)
  • 1 1/2 cups onion (chopped)
  • 1/3 cup cilantro (chopped, fresh)
  • 3 jalapeno pepper (seeded and chopped)
  • 2 tablespoons lime juice
  • 2 cloves garlic (minced)
  • 1/4 teaspoon salt

Directions

  1. Combine all ingredients in a medium bowl.
  2. Serve immediately or cover and refrigerate for up to 3 days.

Spanish Rice

Spanish Rice

Yield: 4 Servings

Ingredients

  • 1 teaspoon oil
  • 1 green pepper, chopped
  • 1 small onion, diced
  • 1/2 teaspoon each chili powder and garlic powder
  • 1 cup uncooked rice
  • 1 cup water
  • 1 (14.5-ounce) can diced tomatoes

Directions

  1. Cook onion, pepper and rice in oil over medium heat until soft, about 5 minutes.
  2. Add spices, tomatoes, and water to rice mixture.
  3. Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 15-20 minutes).
  4. Refrigerate leftovers.

Tomato and Beef Stew

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)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can sliced carrots, drained or 6 medium carrots, sliced
  • 1 (15-ounce) can diced potatoes, drained or 2 medium potatoes, diced
  • 1/2 teaspoon sugar

Directions

  1. Brown meat in skillet over medium heat. Drain fat, if any. Season lightly with salt and pepper (optional).
  2. Combine cooked meat, tomatoes, carrots, potatoes, and sugar in a pot. Cook over medium heat for 15 minutes or until contents are hot and desired consistency (will thicken slightly when cooled).
  3. Let stand 10 minutes before serving.
  4. Serve. Refrigerate leftovers.

Mexican Sloppy Joes

Mexican Sloppy Joes

Yield: 4 Servings

Ingredients

  • 1 pound ground beef
  • 1 (10.75-ounce) can tomato soup, condensed
  • 1 (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

  1. Brown meat in skillet on stove over medium-high heat. Drain fat, if any. Add soup and salsa.
  2. Cook until sauce is reduced to desired thickness (approximately 10 minutes).
  3. Top with cheese and spoon onto hamburger bun.
  4. Refrigerate leftovers immediately.