#tuttorosso

[total-food-service]

Ketchup is NOT the ‘Next Toilet Paper’

Ketchup is NOT the ‘Next Toilet Paper’

Red Gold, the second largest manufacturer of tomato products in the United States, sets the record straight on reports of a pandemic-related ketchup shortage. Red Gold wants to make it clear; there is no shortage of ketchup. Over the last ten months, the increased demand for ketchup in single-serve packets used for restaurant take-out and delivery exceeded inventory capacity for some suppliers.…

[imcharliebrown]

Signora.. aprà la bocca e dica AAAAAA.. che belle tonsille che ha :) ~~~~~~~~~~~~~~~~~~~~~~~~~~ Mrs. .. you will open your mouth and say AAAAAA .. what beautiful tonsils that she has :) ~~~~~~~~~~~~~~~~~~~~~~~~~~ #andreamichienzi #nikonitalia #nikoneurope #nikonphotography #nikond3400 #d3400 #18_55 #18_55mm #nature_shooters #naturephotography #stelladinatale #christmasstar #flowerphotography #macro #macro_garden #macrophotography #onlyred #redflower #tuttorosso #calabria_photogroup #calabriadaamare #shotz_of_calabria #yallerscalabria #super_calabria_channel #colourphotography #colourful (presso Acconia) https://www.instagram.com/p/Bs-NOcKhieA/?utm_source=ig_tumblr_share&igshid=1zx5jymvexjr

[stevenbagley]

L'Avventura a Roma. @naomimomsen 📸@bagleyphoto_ . . . . . . . . . . . . . . . #naomimomsen #vespa #italia #trastevere #tuttorosso #ladolcevita #vegasphotographer #bagleyphoto_ (at Roma, Italia) https://www.instagram.com/p/CgYpTALuTPx/?igshid=NGJjMDIxMWI=

[lowspoonsgourmet]

Tuttorosso Crushed Tomatoes (canned)....

... make for a great pasta sauce right out of the can with whatever spices you like, or just a nice, extra-hearty tomato soup. We buy them buy the case at the yearly Can Can sale and happily go through them all year long.

One medium-spoons dish we make is Galumpki Stew. You'll need:

Large pot, ideally non-stick (wooden or silicone utensils if using non-stick so you don't scratch)

Sharp knives, one small, one large-ish.

1 medium cabbage (or half of a large cabbage), sliced into ribbons between thumb-width and an inch wide. (If worried about choking, slice them crosswise, too.) This is, for us, the hardest part of the recipe, so if you can get help, please do.

1 small onion (or half of a medium onion, or a third of a large onion), diced

0.75-1.5 lbs ground beef, (85% lean preferred)

garlic of your choice (powder, paste, fresh, etc.)

pepper

bay leaf

2-3 28-32 oz cans Tuttorosso crushed tomatoes

2 cups uncooked rice (we usually use basmati)

1 tbsp oil of choice

1) start sauteeing onion in oil

2) Add beef when onion *starts* to go translucent -- don't wait until it's all the way translucent. Break up beef as it browns into no bigger than bite-size pieces. Add powdered garlic and pepper (if you use it) during the browning process.

3) Add crushed tomatoes and bay leaf once beef is completely browned, stir thoroughly so the meat and onions don't stick and burn.

4) Add cabbage, stir enough to get cabbage under the surface of the soup.

5) Simmer for a good hour to an hour and a half (may take longer on older ranges), until cabbage is soft and soup liquid is thinned.

6) Once the cabbage is nice and soft, you give everything one last thorough stir, because it's about to become important *not* to stir it for a while.

7) Add uncooked rice, which will sit on top of its cabbage-strand cushion like a sea otter on kelp. (This keeps the rice from drifting to the bottom of the pot and sticking and burning.)

8) Once the rice is tender, the stew is ready! Serve, and add salt or seasoning salt to taste. (You don't want to do this while it's cooking, because the ground beef stays much more tender if you wait.)

Serves an army, or a large hungry family, or just a couple of spoonies for many days. :D

[meso-mijali]

My mom does this fun extremely annoying thing where a fact about her that has been the same for my entire life will suddenly change with 0 warning or reason and she will claim that she has never had X fact be true, and i am Wrong and shes always had Y fact.

It reached a whole new level of absurdity today. Because normally its like "oh, red pack tomatoes are on sale, but you hate that brand right?" And she'll say "no? I love red pack it's tuttorosso i hate" despite her exclusively buying tuttorosso for as long as ive known her, but THIS time. This time.

My mom has a shoe size of 10/10.5

It has been a 10/10.5 for my entire 29 years of life.

Like, a week or two ago, my mom said i was wrong about her shoe size.

"Ive NEVER been a 10! Im a 9.5!"

"No, youre a 10. Sometimes a 10.5. I know this because this is your fucking shoe size and i know your shoe size"

"You obviously dont! Ive never in my entire life been a 10! Im a 9.5!"

"IM a 9.5 and we dont share a shoe size! You are not a 9.5!!!!"

"Whatever," she says, annoyed, "forget it."

But today! Today!!!!!!!!!!! I was at a shoe store and mom texted me asking me to find a pair of ankle boots and i did and i grabbed the 10 they had in stock because I KNOW HER SHOE SIZE and she texted me this:

SO CLEARLY SHES A FUCKING 10. I have NO idea why she does this about fucking EVERYTHING but A) pick something other than your shoe size to bs me about and B) STOP DOING IT because it makes me too anxious to buy fucking anything for you ever because theres a solid 70% chance when i bring it home youll tell me you never liked that and i feel like i cant trust myself!

[Ps: i sent her a picture of the boots and she liked them but when i brought them home she hated them and said they looked different in the photo. They didnt.]

[valeriolazari]

Red temptetion #red #sun #smoky #whitehair #castro #salento #mare #abito #tuttorosso

[lundsandbyerlys]

Slow Cooker Chicken Cacciatore Soup

A hearty soup with all the classic flavors of Chicken Cacciatore. Perfect for busy days, this easy meal simmers all day in your slow cooker.

6 servings Preparation time: 10 minutes Cook time: 8 hours

Ingredients 1 tablespoon extra virgin olive oil 1 medium onion, chopped 1 small green bell pepper, chopped 3 garlic cloves, minced ½ teaspoon red pepper flakes 1 teaspoon dried oregano 6 cups chicken stock 1 pound boneless skinless chicken breasts or boneless thighs 1 (28-ounce) can Tuttorosso Diced Tomatoes 2 tablespoons tomato paste 1 teaspoon Italian seasoning 6 ounces mini pasta of your choice ½ cup grated Parmesan cheese Salt and black pepper to taste ¼ cup chopped fresh basil

Directions

Heat oil in a large saucepan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6-quart slow cooker.

Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper; turn on high and cook for 10 minutes. Reduce heat to low and cook 6 to 8 hours.

Remove chicken and shred, then return to slow cooker. Add pasta and cook on high until pasta is cooked al dente, about 10 minutes. Add cheese and stir until melted. Season again with salt and pepper to taste. Sprinkle with fresh basil and serve.

Stove-top option:

Heat oil in a large saucepan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. 

Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper; bring to a boil. Reduce heat and simmer for 10 minutes. 

Remove chicken and shred, then return to the pan. Add pasta and simmer until pasta is cooked al dente, about 10 minutes. Mix in Parmesan cheese and stir until melted. Season again with salt and black pepper to taste. Sprinkle with fresh basil and serve.

Recipe source: Tuttorosso

[crazy4tank]

Noodle-less Butternut-Sausage Lasagna

New Post has been published on https://foodloverrecipes.com/blog/noodle-less-butternut-sausage-lasagna/

Noodle-less Butternut-Sausage Lasagna

4. 96 from 23 votes

6627 shares

This particular fall lasagna swaps pasta pertaining to butternut squash layered with a poultry sausage meat sauce, ricotta, plus mozzarella. Simply wonderful, you will not miss the pasta!

Noodle-less Butternut-Sausage Lasagna

I’ve been producing noodle-less lasagna  for years with zucchini , great that Fall is here I wanted to test a variation with butternut rather. The results were fabulous,   ideal comfort food without all the carbohydrates. I loved the flavors the particular Italian chicken sausage added to the particular sauce, next time I may even use the spicy sausage to give it a few heat. Leftovers are great for lunch or even can be frozen to eat another day.

The easiest way to slice the butternut into thin models is using a good quality spiralizer such as the Inspiralizer pictured here. If you don’t have one a clear , crisp knife or a mandolin would work (but be careful! ) If you use the Inspiralizer , cut the slit lengthwise through the center therefore the pieces separate when  spiralizing. I actually used  blade A on the spiralizer which gave me perfect models.

Noodle-less Butternut-Sausage Lasagna

Prep Time: twenty mins

Cook Period: 1 human resources 20 mins

Total Time: one hr 40 mins

This drop lasagna swaps pasta for butternut squash layered with a chicken meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the particular pasta!

fourteen oz Italian chicken sausage , housing removed (Al Fresco)

one tsp olive oil

1/2 huge onion , chopped

3 cloves garlic , minced

1 twenty-eight oz can crushed tomatoes (tuttorosso)

2 tbsp chopped refreshing basil

black pepper , in order to taste

1 large butternut , peeled (3 lbs)

one cup part-skim ricotta

0.25 cup Parmigiano Reggiano

two tbsp chopped parsley

one large egg

16 ounce 4 cups shredded part-skim mozzarella cheese

In a large deep nonstick skillet, brown the sausage smashing the meat up with a wooden tea spoon until cooked, about 5 minutes. Include onions and garlic and prepare until soft, about 2 mins. Add tomatoes, basil, and dark pepper. Simmer on low, protected 15 to 20 minutes.

Meanwhile, slice butternut directly into 1/8″ thick rounds with a good high quality spiralizer such as the Inspiralizer with Knife A. To do this, you have to slice the particular butternut lengthwise halfway through to the middle, careful not to cut deeper compared to that. You can also use a mandolin (be careful) or a sharp knife.

Preheat oven to 375°F.

In a medium bowl mix ricotta cheese, parmesan cheese, parsley and egg, mix.

In a deep 9×12 casserole meal spread 3/4 cup of spices on the bottom and layer twelve rounds of butternut slices to hide. Spread 3/4 cup of the ricotta cheese mixture, then top along with 1 cup of the mozzarella cheese plus 1 cup sauce. Second Layer: Set 12 more rounds of butternut, 3/4 cup ricotta mixture, a single cup mozzarella and 1 cup sauce. 3rd Layer: 12 slices butternut, one 1/2 cups sauce and protect with foil.

Bake protected 30 minutes.

Remove evade, cook uncovered 30 minutes (this assists dry out excess moisture). Top along with remaining cheese and bake till the cheese is melted and bubbling, 5 minutes.

Let endure about 5 – 10 minutes just before serving.

Serving: 1 /8th , Calories: 402 kcal , Carbohydrates: 30 gary the gadget guy , Protein: 29 gary the gadget guy , Fat: 19 gary the gadget guy , Saturated Fat: 10 g , Cholesterol: 109 mg , Sodium: 918 mg , Fiber: 5 g , Sugar: 5 g

Blue Smart Points: 9

Green Smart Factors: 9

Pink Smart Points: 9

Points +: 9

Keywords: Butternut Sausage Lasagna, gluten free lasagna, Low Carb Lasagna, No Noodle Lasagna, Noodle-less Butternut-Sausage Lasagna

posted September 21, 2016 by Gina

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[ronaldpdansby-blog]

Tuttorosso Tomatoes has been producing canned goods for 85 years now and their products are great for use in a variety of recipes. https://aheartfulloflove.com/tuttorosso-tomatoes/

#CannedTomatoesinYourRecipes #aheartfulloflove

[italiandinnerrecipes]

Authentic Italian Gravy – Recipes Tuttorosso Genuine Italian Gravy

[akagami94stuff]

For easy, cozy hosting, enjoy a Spaghetti and Meatballs Epic Dinner Board. The sauce is made with the best tasting Tuttorosso Tomatoes. This post is in partnership with Tuttorosso Tomatoes. #TuttorossoTomatoes #spaghettiand meatballs #epicdinnerboard https://ift.tt/391wvWC

[bestofrepices]

Skinnytaste Meal Plan (February 18-February 24)

posted February 17, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle

SmartPoints®.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/18) B: PB + J Yogurt (6) L: Food Cart-Style Chicken Salad with White Sauce* (8) D: Red Lentil Soup with Spinach* (1) and 1 mini naan (or flatbread) (5) Totals: Freestyle

SP 20, Calories 1,008**

TUESDAY (2/19) B: 2 hard-boiled eggs (0) and an orange (0) L: Food Cart-Style Chicken Salad with White Sauce (8) D: Instant Pot Chicken Taco Chili (0) with 2 tablespoons reduced fat cheese blend (1), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle

SP 11, Calories 863**

WEDNESDAY (2/20) B: PB + J Yogurt (6) L: Food Cart-Style Chicken Salad with White Sauce (8) D: LEFTOVER Instant Pot Chicken Taco Chili (0) with 2 tablespoons  reduced fat cheese blend (1), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle

SP 17, Calories 915**

THURSDAY (2/21) B: 2 hard-boiled eggs (0) and an orange (0) L: Food Cart-Style Chicken Salad with White Sauce (8) D: One-Pot Spaghetti and Meat Sauce (8) and 1 ½ cups romaine*** (0) with 2 tablespoons Skinny Caesar Dressing (2)

Totals: Freestyle

SP 18, Calories 991**

FRIDAY (2/22) B: 6 ounces plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1) L: LEFTOVER One-Pot Spaghetti and Meat Sauce (8) and 1 ½ cups romaine (0) with 2 tablespoons Skinny Caesar Dressing (2) D: Honey Garlic Shrimp (2) with Asian Edamame Fried Rice (4)

Totals: Freestyle

SP 19, Calories 1,018**

SATURDAY (2/23) B: Eggs and Tomato Breakfast Melts (3) and 1/2 cup grapes (0) L: Asian Lettuce Wrap Chicken Chopped Salad (8) D: DINNER OUT!

Totals: Freestyle

SP 11, Calories 544**

SUNDAY (2/24) B: 3 Czech Crepes with Berries and Cream (6) L: Lentil Bowls with Avocado, Eggs and Cholula (2) (Recipe x 2) D: Slow-Cooker Banh Mi Rice Bowls (10)

Totals: Freestyle

SP 18, Calories 970**

**Prep Chicken Salad Sunday night for lunch Mon-Thurs. Freeze any leftover soup you/your family won’t eat

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. ***Chop extra 1 ½ cups romaine for lunch Friday

Print Shopping List

Shopping List:

Produce

2 medium and 2 large oranges

1 pound seedless (red or green) grapes

4 medium lemons

1 medium head Boston/Bibb lettuce

1 (6-ounce) package fresh blackberries

1 (6-ounce) package fresh raspberries

1 (16-ounce) package fresh strawberries

3 small (4-ounce) Hass avocados

2 small jalapenos

2 radishes

1 small English cucumber

½ small head red cabbage

1 large bunch/bag carrots

2 medium heads garlic

1 medium bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch baby spinach

1 small bunch/container fresh basil

1 (4-inch) piece fresh ginger

1 small lime

2 medium bunches scallions

1 dry pint grape or cherry tomatoes

1 small and 2 large heads romaine lettuce

2 medium vine-ripened tomatoes

1 small red onion

2 small and 1 medium yellow onion

Meat, Poultry and Fish

1 ¾ pounds (about 4 large) boneless, skinless chicken thighs

1 ¾ pounds (3) boneless, skinless chicken breasts

1 pound 90% lean ground beef

18 ounces (32) jumbo, peeled and deveined, shrimp

1 pound ground chicken

1 pound pork tenderloin

Grains*

1 package mini naan or flatbread (such as Stonefire)

1 package whole wheat spaghetti

1 package dry brown rice (or 6 cups pre-cooked)

1 small package whole grain English muffins

1 small bag all-purpose or white whole wheat flour

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Honey

Cumin

Oregano

Paprika

Turmeric

Mayonnaise

Apple cider vinegar (I like Braggs)

Chili powder

Garlic powder

Onion powder

Dijon mustard

Canola oil

Crushed red pepper flakes

Reduced sodium soy sauce*

Unseasoned rice vinegar

Sesame oil

Hoisin

Sriracha sauce

Cholula (can sub a few dashes of Sriracha in Lentil Bowls, if desired)

Distilled white vinegar

Dairy & Misc. Refrigerated Items

1 pint liquid egg whites

1 dozen large eggs

1 small container light whipped cream

1 pint 1 % milk

1 small wedge Parmigiano Reggiano

1 (8-ounce) package shredded reduced fat Mexican cheese blend

1 (8-ounce) tub light sour cream

1 (32-ounce) container plain nonfat Greek yogurt

1 (8-ounce) container whole milk yogurt (not Greek. I like Stonyfield)

Frozen

1 (10-ounce) package corn kernels

1 small package shelled edamame

Canned and Jarred

1 small jar reduced sugar grape jelly

1 small jar reduced fat peanut butter

1 small jar prepared mild harissa sauce (optional, for drizzling on Food Cart Chicken Salad)

1 (15.5-ounce) can black beans

1 (15.5-ounce) can kidney beans

1 (8-ounce) can tomato sauce

2 (10-ounce) cans diced tomatoes w/chilies (I like RoTel)

1 (4-ounce) can chopped green chilies

1 (28-ounce) can crushed tomatoes (I use Tuttorosso)

1 (8-ounce) can water chestnuts

1 small can/jar anchovy fillets

2 (32-ounce) cartons chicken or vegetable broth

Misc. Dry Goods

1 small package unsalted peanuts

1 small package granulated sugar

Cornstarch

1 small package unsalted cashews (can sub 2 tablespoons peanuts in Lettuce Wrap Salad, if desired)

1 pound dry red or yellow lentils

1 small bag brown lentils (or 3 cups pre-cooked)

1 small package brown sugar

1 small package powdered sugar

*You can sub gluten-free, if desired

Print Shopping List

posted February 17, 2019 by Gina

The post Skinnytaste Meal Plan (February 18-February 24) appeared first on All Repices.

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[pinkyfrancisco]

Instant Pot Turkey Meatball and Ditalini Soup INGREDIENTS: For the meatballs: 1 pound 93% lean ground turkey 1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs) 3 tbsp grated Pecorino Romano cheese 1 large egg (beaten) 1 clove crushed garlic 1 tbsp fresh minced parsley 1/2 teaspoon kosher salt For the Soup: cooking spray 1 teaspoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 3 cloves minced garlic 1 can (28 ounces diced San Marzano tomatoes, I used Tuttorosso) 4 cups reduced sodium chicken broth 4 torn basil leaves (plus optional more for garnish) 2 bay leaves 5 ounces ditalini pasta (1 cup* (wheat or gluten-free)) 1 cup zucchini (diced small) Parmesan rind (optional) Grated parmesan cheese (optional for serving) DIRECTIONS: In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine Form into 30 meatballs, about 1 heaping tablespoon each. Press saute on the Instant Pot and spray with oil. Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot. Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes. Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot. Add the chicken broth, cover and cook high pressure 15 minutes. Quick release and open the lid, add the pasta and zucchini and cook 4 minute more, quick release so the pasta doesn't overcook. Serve with grated cheese if desired and basil. STOVE TOP DIRECTIONS: Make this in a large pot, brown the meatballs in batches as directed and simmer the rest with exception of the pasta and zucchini covered on low heat 30 minutes. Add the pasta and zucchini, then cook according to package directions. Nutrition Information per serving (1 latte): Serving: 1 2/3cups, Calories: 318kcal, Carbohydrates: 36.5g, Protein: 22g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 87mg, Sodium: 1003mg, Fiber: 2.5g, Sugar: 7.5g https://www.instagram.com/p/B69O_d1pUgn/?igshid=br5jkpvu97hi

[wheretotonightmelbourne]

Andrea Reusing's White Bean Casserole

Andrea Reusing’s White Bean Casserole

Tang, one of my closest friends in college. Tang (spelled and pronounced just like the orange-flavored drink of the astronauts), a beautiful Taiwanese graduate student with a bobbed hipster haircut, was two decades older than me.

Ingredients:

1 pound dried white beans

1 28-ounce can Tuttorosso Peeled Plum Italian Style Tomatoes, drained, with juices reserved

Olive oil, Kosher salt and freshly…

[cannonisland9-blog]

Easy Bruschetta Recipe for Pan-Seared Chicken

<![CDATA[ .tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

Fresh tomatoes are traditional when tomatoes are ripe and in season, but you CAN make a delicious, easy bruschetta recipe with canned tomatoes. It’s the perfect topping for pan-seared chicken cutlets, with fresh basil, garlic, and balsamic vinegar (250 calories / 3 WW points)

Tomato bruschetta is simple enough to make, and yet it’s completely irresistible. Diced tomatoes are tossed with fresh basil, a little minced garlic, a few glugs of good-quality, fruity olive oil, a pinch of salt, and pepper. And although fresh tomatoes are traditional, they’re not always in season. Believe it or not, you can make a fabulous, EASY bruschetta recipe with canned tomatoes.

The key, as with all simple recipes, is using the highest quality, best-tasting ingredients you can, especially when it comes to canned tomatoes. I always, always, always recommend Tuttorosso Tomatoes. I also think adding a splash of sweet, syrupy balsamic vinegar to your bruschetta topping gives the mix more dimension.

You can spoon it on top of toasted bread of course, but I like to use my easy bruschetta recipe as a topping for quick, pan-seared chicken cutlets seasoned very simply with salt, pepper, and garlic powder. It would add fabulous flavor to fish, pork, beef, or even combined with cannellini beans for an easy vegetarian side. Enjoy!

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Fresh tomatoes are traditional when tomatoes are ripe and in season, but you CAN make a delicious, easy bruschetta recipe with canned tomatoes. It’s the perfect topping for this pan-seared chicken cutlets, with fresh basil, balsamic vinegar, and garlic.

Author: Andie Mitchell

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 minutes

Yield: 4 servings

Category: Poultry

Cuisine: Italian

Ingredients

Bruschetta Topping: 1 14.5-ounce can Tuttorosso Petite Diced Tomatoes, drained ½ cup roughly chopped fresh basil 1 garlic clove, minced 2 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper Optional additions: fresh mozzarella or parmesan cheese

Simple Pan-Seared Chicken Cutlets: 1 pound boneless skinless chicken breast cutlets 2 teaspoons olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon garlic powder

Instructions

In a large bowl, combine the canned tomatoes, basil, garlic, olive oil, vinegar, salt, and pepper. Stir and let sit for 10 minutes before starting the chicken to allow the flavors to marry. 

Season the chicken cutlets on both sides with salt, pepper, and garlic powder. 

In a large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add half of the chicken cutlets and cook until browned on both sides and cooked through, about 8 minutes. Transfer the cooked cutlets to a plate. Add the remaining 1 teaspoon of olive oil to the skillet and cook the remaining cutlets.  

To serve, arrange your chicken cutlets on a large platter and spoon the bruschetta topping over them.

Cover and refrigerate any leftover bruschetta topping.

Notes

1 serving (1/4 of entire recipe): 3 WW Freestyle points 

Bruschetta Topping (1/4 of bruschetta recipe): — 2 WW Freestyle points  — 95 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 218mg sodium, 7g carbs, 2g fiber, 4g sugar, 1g protein

Nutrition

Serving Size: 1/4 of the recipe

Calories: 250

Sugar: 4g

Sodium: 269mg

Fat: 12g

Saturated Fat: 2g

Trans Fat: 0g

Carbohydrates: 7g

Fiber: 2g

Protein: 27g

Cholesterol: 82mg

Keywords: bruschetta, bruschetta topping, easy chicken recipe, canned tomatoes

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Source: http://www.andiemitchell.com/easy-bruschetta-recipe-for-pan-seared-chicken/