Disclosure: This is a sponsored post working with Tesoro Tomatoes in behalf of Kitchen PLAY
I hope everyone had a great Thanksgiving. We had a lovely holiday despite not having family around. Sometimes this time of the year tends to be hard for me with not having loved ones around but as we meet new people and establish new relationships it gets easier.
I tried to make everything feel low stress so that is why I skipped on turkey this year and chose to roast a chicken. Our friend from church came over and helped me fix the sides and she stayed for the afternoon. We played games after early dinner and just relaxed. It was all in all a beautiful time.
The vacation time also gave me time to create some recipes. Even though we did not have LOTS of leftovers it was a great excuse to make other type of meals. I was recently introduced to a new company (to me) called Tesoro which in Italian means treasure. This is a unique new variety that is described as the all meat and no gel, or the full-flesh tomato, perfect for cooking, dicing, and slicing. It is recommended to make fresh delicious sauces, soup and much more.
This tomato would make the best ingredient in salsas or in sandwiches because it would not create too much liquid. What a plus! I have been using these tomatoes the last 10 days and our whole family has been enjoying the recipes I have been creating. We love tomatoes but even more when I found out that these are hot house grown and available year-round!
While I have created 4 recipes using these tomatoes, I will be sharing two of them with you.
Last week I made a quick dinner using my tomatoes, lacinato kale, button mushrooms and lots of garlic. Perfect comfort food and healthy too!
This new tomato variety is currently available in stores throughout California
with plans to expand across North America. To view recipes, visit
www.tesorotomatoes.com/p/recipes.html.
Garlicky Kale and Mushroom Pasta
with Fresh Tesoro Marinara Sauce
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
Marinara Sauce
- 1 22-ounce bag Tesoro tomatoes (8-10 tomatoes)
- 1 large onion
- 2 garlic cloves
- fresh basil
- salt and pepper
- 3 Tablespoons olive oil
Garlicky Kale and Mushroom Mixture
- 1 bunch lacinato kale (leaves stripped from stem)
- 2 cups button mushrooms, sliced
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- salt and pepper
1 pound penne pasta
fresh Parmesan cheese
Instructions
Fresh Marinara Sauce
Heat olive oil in non-stick pan over medium heat. Cut tomatoes and onions into fours and add to oil. add whole garlic cloves and cook over 15 minutes or until the mixture is soft. Blend sauce in Vitamix or blender and place back in saucepan.
Garlicky Kale and Mushroom Mixture
Heat olive oil and add chopped kale and mushrooms and cook over 10 minutes. Add minced garlic and cook for another 5-7 minutes until mixture is aromatic. Add salt and pepper to taste.
Cook pasta according to packaged directions.
Mix sauce into pasta when cooked. Then add the veggies to the mixture. Add in 1/2 cup fresh Parmesan cheese and serve.
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