Tomato Tomato

This year I was able to successfully grow tomatoes in my backyard garden. While I started with two varieties, it was the heirloom that exploded in growth.

Fresh is Best

Fresh tomatoes, whether from the garden or the grocery store, are a great, flavorful addition to almost any recipe. From salsa to spaghetti sauce, tomatoes are available year round. 

I usually purchase grape or cherry sized tomatoes for the sweetness and versatility. A quick pasta pomodoro or roasted in the oven for a nice acidic twist. 

Larger varieties, like my heirlooms, are perfect for a delicious BLT or caprese salad. Drizzled with a good olive oil, balsamic vinegar and torn fresh basil, it makes a great low salt side or meal.

Canned Can Work, Too

But sometimes the craving for a sauce, salsa, or soup hits when I don’t want to go to the store, or maybe I forgot to swing by the produce department.

Canned can come in handy. From no salt added diced, puree and crushed tomatoes, they’re a perfect #saltswap when a recipe calls for it. 

While they can be tricky to locate on store shelves, I usually stock a few extra cans in my pantry when I find them so that when a craving hits or recipe calls for a can, they’re on hand.

Copy and Paste

In addition to sauce and diced tomatoes, tomato paste can come in handy. Adding richness and depth without the added salt. 

Take an onion, some chicken and tomato paste and you can whip up just about any dish. Garlic comes together in this one pan tomato garlic chicken.

What’s your favorite tomato? Share below!

#StaySalty!