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Disappointment reigns heavily when it comes to out of season tomatoes. Yes, summer is over as the harsh freezing cold temperatures blanket the entire North American continent and we are missing, craving more than likely, the incredible taste of vine ripe tomatoes straight from the garden. Perfectly picked at their peek of freshness and aromatic fragrance.

Sure you try the produce market at you local grocery looking for bright red tomatoes that give a little to the touch but don’t feel mushy. Your journey is unsuccessful instead you settle for the less than perfect specimen, pale and still a little green in color. Your hope is it will ripen at room temperature on the kitchen counter and be ready to use in a couple of days. Disappointment follows it has no taste whatsoever.

Fresh Tomato And Zucchini Pizza H2

Capt’n Salsa has a simple and acceptable solution for you. Considering the snow covered garden out the back window and your cravings are growing more intense each day it is time to reach for the “canned tomatoes”. Hey hear me out just a minute, okay? Canned tomatoes, yes whole canned tomatoes are the closest tasting to fresh tomatoes you can find. Look for whole tomatoes packed in juice not the sauce or the puree for the best taste. The whole canned tomatoes can easily be chopped or even added whole during cooking to most of your favorite recipes. Actually, go ahead and use the diced canned tomatoes again grabbing the ones packed in juice.

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• 1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes
• 1 cup boiling water
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 1 teaspoon salt
• Topping:
• 3 plum tomatoes, thinly sliced and patted dry
• 1 small zucchini, thinly sliced
• 1 tablespoon olive oil
• Salt and ground pepper to taste
• 4 ounces shredded mozzarella cheese
• 2 tablespoons fresh shredded basil or 1 teaspoon dried basil

 

Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.

 

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