Tomato, Toh-Mah-To – Both Are Tasty

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Balsamic TomatoesToh-may-toes, toh-mah-toes. Or is it tah-may-ters? Either way I love them. And at long last, I’ve got another tasty recipe for you. I had a ton of roma tomatoes around since they were on sale this week and I stocked up. I wanted to do something more than a pasta sauce so I sautéed them on the stove and had them with my lime marinated flank steak. Yeah, that’s right. Steak. Slurp. You should have been here.

More on tomatoes in a minute. Today is Day 10 of the Whole30 eating program I’ve been following. Officially I am a third of the way there! It actually hasn’t been that difficult. I think the hardest part so far has been giving up the convenience of protein shakes and bars. I didn’t realize how much I relied on those for a quick snack after work or after yoga.

Cravings kicked in mid-week for desserts, but I just rode it out and didn’t give in. I tried to focus on how proud I was feeling about being mentally strong and how I felt physically. The extra water I’ve been drinking is helping too. Three liters of water takes up a lot of room that food would otherwise.

I’m also going strong on my lifting in the garage. I’m building up confidence doing this alone. The one thing I need to work on is failure without a spotter. It’s one thing to get stuck in the bottom of a squat with Trainer Man to help. It’s another to have to fail and aim for the stops on my squat rack. It’s not a moment of extreme coordination. Eek!

Balsamic Tomatoes

  • 1 Tbsp olive oil
  • 2 cloves minced garlic
  • 1 – 1 1/2 lbs tomatoes
  • 2 Tbsp balsamic vinegar

Heat a pan over medium heat and saute garlic in the olive oil until browned. Meanwhile slice the tomatoes into bite sized pieces. Add the tomatoes to the pan and cook until the skins being to break and they get mushy.

Stir them every now and then as they are cooking. It will only take about 5 – 7 minutes. Add the balsamic vinegar and stir to combine. Serves about 4 people as a side dish.

You can use any kind you like such as campari, beefsteak, cherry, and so on. If you use small ones like grape or cherry, don’t bother cutting them. Just cook them whole. You can also use salt and pepper but they were so flavorful, I didn’t bother with either. Also try tossing these on top of pasta for a chunky sauce.

Do you love tomatoes as much as I do? What’s your favorite veggie?

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