Tomatoes. They seem to be a food that you either love or hate. I can’t think of a single person I’ve met who feels so-so about this red juicy vegetable (or fruit?..I’m still not sure how to categorize it). Personally, tomatoes have always been one of my favorite foods to eat; I love them raw, sun-dried, simmered and crushed. My husband, on the other hand, only prefers them when seen on the ingredient list for ketchup or pizza sauce.
So when Tuttorosso offered to send me a variety of their canned tomato products, I knew trying them with my husband would be the true taste-test. I was sent their Crushed Tomatoes, Tomato Sauce and Peeled Plum Shape Tomatoes to review.
I used about half the can of the tomato sauce on this baked risotto. This is actually one of my favorite weeknight recipes. Everyone loves risotto, but not everyone loves (or has) the time to cook it. Baked risotto gives you that rich and creamy texture, but allows you to check your email and put on your slippers after work, rather than standing at the stove.
I can officially say that the Tuttorosso Tomato Sauce has passed our household taste-test! I have actually made this recipe twice in the past two weeks because of its great flavor, simplicity and adaptability; you can make this with whatever ingredients you have available and it’s perfect to warm you up on a chilly night!
Keywords: bake entree side vegetarian broccoli rice Italian
- 2 tbs. olive oil
- 1 onion, chopped
- 2 cups broccoli spears
- 1/2 cup chopped carrots
- 1/4 cup corn
- 1 cup arborio rice
- 1 garlic clove, chopped
- 1/3 cup white wine
- 2 cups low-sodium chicken broth
- 1 14 oz. can tomato sauce
- 1 cup grated parmesan cheese
1. Preheat oven to 450 degrees. Heat olive oil over medium-high heat in skillet (use ovenproof pan/pot if you have one). Add onion and cook about 5 minutes. Add broccoli and carrots and cook additional 3 minutes. Add rice and garlic and cook, stirring, 1 minute.
2. Add wine and cook until evaporated, about 2 minutes. Add broth and tomato sauce. Cover and bring to a boil. Transfer dish to oven-safe pot, cover and bake until rice is tender, about 15-20 minutes.
3. Remove from oven and stir in cheese. Serve and enjoy!