by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLCs
As some of you may be aware, a few times a year I have the opportunity to purchase 20 pounds of organic Campari tomatoes from McClendon’s Select for $20 US dollars at one of our local Phoenix farmers markets. This time, I was fortunate to purchase the tomatoes at our Wednesday morning Uptown Market in Phoenix, Arizona.
When purchasing the flat of tomatoes, they are quite ripe, so I really have to cook them within a day or so, or share with family and friends. With the flat of tomatoes I purchased a few weeks ago, I prepared the tomatoes 4 different ways:
- Roasted in oven.
- Dehydrated in dehydrator.
- Stove-top saute with Arizona lemons.
- Stove-top saute with veggies.
Tomatoes. Arizona Lemon Saute Sauce
Today, let’s take a look at the sautéed tomatoes with Arizona lemons.
This simple tomato sauce was inspired by our local Arizona citrus season, with so many aromatic lemons growing everywhere around the Phoenix area. Love the sharp contrast of the lemon in the sauce. After the sauce cooked and cooked, I froze it in 2-cup servings. I look forward to enjoying the Tomato Lemon Sauce with whole grains and veggies…Maybe tonight??!!!
- Extra virgin olive oil
- Sea salt
- Place tomatoes and lemons in large saute pan.
- Bring to a simmer.
- Drizzle in olive oil and a few pinches of salt.
- Saute for about 45 minutes.
Quick video…Getting started…tomatoes and lemons into the saute pan…
And, the tomatoes and lemons cooking…
Another simple idea for Tomato Saute in my cookbook, “A New View of Healthy Eating.”
You can purchase “A New View of Healthy Eating” right here and I’ll gift wrap and mail a copy to you.
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