Pantry Staple: Canned Tomatoes

Canned tomatoes are an absolute must! I find myself buying 5 or 6 giant cans of them every time I see them on sale, even if I don't "need" any. You always need canned tomatoes! San Marzano tomatoes are usually recommended by chefs, but if you don't want to spend $5 for a can of tomatoes, Hunt's is your next best bet. They are using a new technology called "Flash Steam" to make their tomatoes taste super fresh out of the can. I use canned tomatoes for soups and stews [essential for fall], stir-frys, pasta sauce, SALSA, etc. Fresh tomatoes are great, but let's be honest, unless you're growing loads of them in your backyard, they will probably taste better out of a can - and in the late fall and winter, it's really your only option unless you want tasteless tomatoes.

Nutrition lowdown: Just because they're canned, doesn't mean they're not loaded with lycopene and vitamin C - both powerful antioxidants. Lycopene is a bright red pigment and phytochemical that scientists have been studying like crazy for it's cancer-preventing properties.

One more thing - I highly recommend only buying whole canned tomatoes. Think about it: a whole canned tomato is far less processed than a crushed or diced tomato and therefore, has more flavor. You can always diced or crush a tomato yourself.

Now...recipe time! I made a classic fall soup tonight for dinner: Pasta e fagioli. I did it in the slow cooker but you could do it on the stove just as easily.

Pasta e Fagioli
Serves: 4-6

2 Tbsp olive oil
5 cloves garlic, crushed
1 onion, chopped
1/4 tsp crushed red pepper flakes
1 tsp oregano
5 whole, canned tomatoes - crushed with your hand or the back of a wooden spoon
6 cups beef broth
2 cups small pasta - ditalini, small shells
1 14-oz can of northern beans
1 small bunch of kale
2 tsp red wine vinegar
S&P

Heat oil over medium heat. Add garlic, onion, red pepper flakes, oregano, and sautee for a few minutes. Add tomatoes, cook for a few more minutes. Transfer to a slow cooker, add broth, and let cook on low for 4 hours. Add pasta and beans and cook for another hour. When ready to serve, chop up the kale and add to the pot along with the vinegar and S&P.

I served it with bread sticks that I toasted in the oven with some olive oil, garlic, oregano, and mozzarella.