I recently tried this recipe that Rita over at Creatively Domestic linked to in Tip Day Thursday a few weeks ago. I actually made it during the Eat from Your Pantry Challenge since I actually had everything…though I did get creative with it and changed a couple things. The kids loved the noodle shape and the seasoning was perfect for the kids (Hubbyman and I thought it needed a little bit more to it, but it was good none-the-less).
I love, love, love tomatoes! I buy them by the case-full and we eat them constantly. So when I was asked to join this campaign it was a no brainer. Hunts is spreading the word about the wonderful heart and health benefits of tomatoes. Ever since I’ve had kids, I try to keep things on the healthy side. We’re not perfect, but I try. I think it’s important to expose them to all sorts of foods and for me to show them how to cook. What 6yo loves crab and scallops (okay she was 2 1/2 when she fell in love with them). Cooking from scratch is a dying art and I want to make sure that I am able to pass all this down to them.
Did you know:
- Recent studies have suggested that the distinct combination of nutrients found in tomatoes may have a measurable impact on heart disease prevention.
- A press release announcing the study findings can be found HERE
- According to a study reported in the American Journal of Clinical Nutrition, lycopene absorption is 2-3 times greater in canned tomato products than raw tomatoes.
- Using Hunt’s tomatoes is a great way to get a significant source of fiber, Vitamin C and the antioxidant lycopene into your diet.
- Hunt’s tomatoes are flash-steamed to help them keep their backyard-garden-fresh taste, are 100 percent natural and contain no artificial preservatives or ingredients.
- For more information about Hunt’s tomatoes and the FlashSteam process, some recipe inspiration and the latest news and promotions, visit Hunts
Steak in a Creamy Tomato Sauce
5 cloves garlic, finely minced (divided)
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon fresh ground black pepper
1 pound stew beef or fajita meat, (I ended up cutting it a bit smaller)
2 tablespoon olive oil, divided to pan,
1 medium yellow onion, finely diced
1 (28oz) can Hunts crushed or diced tomatoes
1 1/2 teaspoon Italian seasoning
1 teaspoon dried basil
8 oz sour cream
16 oz pasta (use a short, fat pasta of your choice)
Add together 3 cloves garlic, vinegar, Dijon, cinnamon, and pepper in a zip top bag. Add steak cubes and squish around to combine. Seal and refrigerate for at least 1 hour or up to overnight.
Cook pasta according to package directions. Drain and set aside.
Drain steak cubes and discard marinade. Heat 1 tablespoon of oil in a large skillet over medium high heat. Saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
Add remaining 1 tablespoon olive oil to pan, heat to medium high. Add onion and 2 cloves garlic and saute until brown, about 2 to 3 minutes. Add tomatoes, seasoning, basil. Cook for an additional 2 to 3 minutes. Reduce heat to medium low, add in sour cream, and reserved steak. Cook for 2 more minutes, until meat and sauce are completely warmed.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.