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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Simplicity! I always serve tomatoes with steaks to help the B vitamins digest. For years, I have heated a can of Italian plum tomatoes with a little Italian seasoning and a sliver of butter. Last night I used the remaining San Marzano plum tomatoes from another recipe and decided my U.S. palate would have welcomed a teensy bit of sugar. My brothers liked these better than the breaded stewed tomatoes MDM used to make (she exclaimed, I SAW WHAT YOU DID! ). I serve these in their own bowl. Ingredients:
14 1/2 ounces canned italian plum tomatoes (such as muir glen or hunt's) or 14 1/2 ounces san marzano tomatoes (with optional 1/2 teaspoon sugar) |
1/2 teaspoon italian seasoning |
1/2 teaspoon unsalted butter (optional) or 1/2 teaspoon vegan butter substitute (optional) |
Directions:
1. Combine all ingredients in medium saucepan over medium-low heat and heat through.
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