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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.