TOMATO DISHES VEGETARIAN RECIPES

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BEST TOMATO RECIPES - OLIVEMAGAZINE



Best Tomato Recipes - olivemagazine image

Put tomatoes in the limelight with creamy soups, slow-cooked squid, fragrant curries and beautiful salads

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

SKILLET POLENTA IN CREAMY TOMATO SAUCE RECIPE | REAL SIMPLE



Skillet Polenta In Creamy Tomato Sauce Recipe | Real Simple image

A few pantry staples come together for an easy one-pan vegetarian meal.  

Provided by Ananda Eidelstein

Total Time 35 minutes

Number Of Ingredients 8

1 28-oz. can whole peeled tomatoes
3 tablespoons olive oil, divided
1 yellow onion, finely chopped (about 1½ cups)
1 teaspoon dried oregano
1 teaspoon kosher salt, divided
1 15.5-oz. can navy beans or great northern beans, drained and rinsed
1 18-oz. tube plain polenta, cut into ½-in.-thick slices
finely chopped fresh flat-leaf parsley and flaky sea salt, for serving

Steps:

  • Place tomatoes with their juices in a large bowl and crush with your hands. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high. Add onion; cook, stirring often, until golden, 6 to 8 minutes. Add oregano and ½ teaspoon kosher salt; cook, stirring constantly, until fragrant, about 30 seconds. Add crushed tomatoes; simmer, stirring occasionally, for 15 minutes.
  • Add beans, 1 cup water, and remaining ½ teaspoon kosher salt to skillet. Simmer, stirring and mashing about half of beans, until sauce thickens slightly, 6 to 8 minutes. Meanwhile, preheat broiler with oven rack 6 inches from heat.
  • Nestle polenta slices into sauce, overlapping slightly. Brush polenta with 1 tablespoon oil. Transfer skillet to oven; broil until bubbling and browned in spots, 4 to 6 minutes. Top with finely chopped parsley and flaky sea salt. Drizzle with remaining 1 tablespoon oil.

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