TURKEY BREAST IN FIRE ROASTED TOMATO SAUCE

Turkey breast in fire-roasted tomato sauce is a culinary marvel that combines the tender succulence of turkey with the bold, smoky flavors of fire-roasted tomatoes. This dish is a symphony of taste and texture, a testament to the artistry of blending simple ingredients into a masterpiece of flavor.

Imagine a plump, juicy turkey breast, perfectly seared to golden perfection, nestled in a luscious sauce crafted from fire-roasted tomatoes. The tomatoes, charred to perfection over an open flame, impart a depth of flavor that elevates the dish to new heights. Their smoky sweetness mingles with the natural richness of the turkey, creating a harmonious balance that dances on the taste buds.

But the magic doesn’t stop there. The sauce, infused with aromatic herbs and spices, adds layers of complexity to the dish. Fragrant basil, earthy oregano, and pungent garlic come together to create a symphony of flavors that tantalize the senses with each mouthful. Every bite is a journey through a landscape of taste, where every element plays its part in creating a culinary masterpiece.

And let’s not forget about the visual appeal of this dish. Picture a vibrant red sauce, flecked with specks of green herbs, draping itself luxuriously over slices of tender turkey breast. It’s a feast for the eyes as much as it is for the palate, inviting you to dive in and experience its splendor firsthand.

But perhaps the most wonderful thing about turkey breast in fire-roasted tomato sauce is its versatility. 

In essence, turkey breast in fire-roasted tomato sauce is more than just a meal – it’s an experience.

Prep: 10 mins Cook: 25 mins Total: 35 mins Author: Joanna Cismaru Serves: 4

• 3 tbsp olive oil
• 1 lb turkey breast cut in long strips
• salt and pepper to taste
• 5 cloves garlic minced
• 8 leaves basil chopped
• 15 oz fire roasted tomatoes
• 1/2 cup heavy cream 125 mL

 

1. Heat the olive oil in a large skillet over medium high heat.
2. Season the turkey breast with salt and pepper on both sides. Add the turkey pieces to the skillet and cook on both sides for about 4 minutes per side or until golden brown. Remove turkey from the skillet and set aside.
3. Place the fire roasted tomatoes in a blender or a food processor and pulse a few times until smooth. Set aside.
4. Add the garlic and half the chopped basil to the skillet and fry for 1 minutes until the garlic becomes aromatic.
5. Add the fire roasted tomatoes and heavy cream to the skillet, stir and taste for seasoning, adjust as necessary.
6. Add the turkey back to the skillet and simmer for about 10 minutes.
7. Garnish with the remaining basil and serve over rice or pasta.

• Chicken breast can be used instead of turkey breast.
• Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.