Spicy Creole Smothered Tomatoes

If you can’t tell by now, I can’t wait for tomato season!

I am about to plant my Heirloom tomato garden as soon as it warms up slightly.

I live in Las Vegas, which by the way, does get extremely cold during the winter months. I was hoping to start planting this weekend, and low and behold, it rained today!

I will keep you updated on the tomato situation with pictures and ideas as soon as the weather cooperates with me. 

 
Until then folks, we have no choice but to use organic canned tomatoes.

I start by sauteing bell peppers, onions, celery, and a little jalapeno, which is optional.

Adding a little garlic and lots of spices.

Next, drop in the tomatoes, with more spices. Add a little vegetable stock, reduce heat and simmer for about 30 minutes.

After about 30 minutes, this is what we have created, thick, chunky, spicy, smothered tomatoes.

You can allow this mixture to cool slightly, then blend if you don’t like your veggies chunky.

I like to serve this dish over hot rice, but I also like to eat it with a big loaf of french bread and just dip and eat!

It’s hearty, like a stew, and you want miss the meat!

Enjoy!

Spicy Creole Smothered Tomatoes

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

1 28 ounce can tomatoes, diced, organic
1 cup tomato sauce
1 cup vegetable stock
1 cup bell peppers, diced
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 jalapeno, fresh, diced
1/2 tablespoon creole seasoning
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
pinch of cayenne pepper
extra virgin olive oil
hot sauce
cooked rice

Directions:

Mix seasoning blend and set aside. 

Add about 1 tablespoon of olive oil to pan over medium heat.

Add bell pepper, onion, jalapeno, and celery, season with 1 teaspoon of seasoning blend and saute 5 minutes. Add garlic and cook 1 minute more.

Add tomatoes, vegetable stock and about 2 teaspoons of seasoning blend, mix well.

Reduce heat to simmer and cook vegetables for about 30 minutes, stirring occasionally.

Taste for seasoning, and if desired, add remaining seasoning and about 1 tablespoon of hot sauce.

Serve over rice.