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Sometimes a recipe can drop from the heavens and land in your lap. It can come from necessity, a craving, or just some creativity in the kitchen.
This recipe was made from all three. I have a deep love for tomatoes, and I was searching for some ideas for lunch and that would also fit into my clean-eating diet. I also wanted it to be something that I could easily make to take to work for lunch. It needed to be refreshing because I live in Phoenix, and the summers can be brutal. The last thing I want to eat is a hot and greasy lunch when the temperatures can reach as high as 120+ degrees in the middle of summer. This couldn’t be a more perfect summer recipe for any occasion.
My recipe criteria was:
1. Can make in a hurry
2. Easily take to work
3. Super healthy
4. Oh so delicious
5. #dinnerdone
I started to brainstorm recipe ideas and looked in my kitchen cupboard to try to put something together that was filling, low calorie and satisfying. I grabbed my Hunt’s diced tomatoes and basil from the fridge and thought I could experiment with making something yummy.
I choose to use canned tomatoes because they are already cooked, peeled and ready to go. Using peeled tomatoes keeps the texture of my soup the way I like it. I also must admit that I really like the flavor when it’s a premium brand like Hunt’s. I use their diced tomatoes and the main difference with Hunt’s to other brands is that they use a unique flashsteam peeling method. Hunt’s only uses steam and water to peel their tomatoes, unlike other brands that may use lye to remove the peel.
This recipe could not be easier. I make it all the time now and it is great because it just takes a few minutes, and you can make a large batch that can last you all week. I also love this recipe because you can add anything to change it up and add some crunchy texture. On occasion, I sometimes add anything from fresh corn kernels, avocado, diced cucumbers, radishes and peppers. The options are endless.
