Pulled Roast with Stewed Tomatoes, Chard, and Olives (Serves 1-2)
It is impossible to keep up with the ripening tomatoes lately, but I have been trying by finding more ways to use stewed tomatoes. Pulled Roast with Stewed Tomatoes, Chard, and Olives is a good example of what I have been eating lately.
Prep and cook time: 20 minutes
4 to 6 ripe tomatoes
1 sweet yellow onion
1 big bunch of chard (or other fresh greens)
1 can of green olives
Leftover roast (click here for a slow cooker recipe)
Directions: Melt one tablespoon of coconut oil in a wok or large skillet over medium heat. Chop onion into bite-size pieces and add to hot oil. Let cook 3 to 4 minutes until soft. Cut tomatoes into bite-size chunks and add to onions. Season with a dusting of salt, garlic powder, and black pepper. Cover and let cook 5 minutes. Clean chard and cut into bite-size strips. Stir in with tomatoes and onions. Season with a little more salt and garlic powder. Open and drain can of olives. Add olives to veggies and stir everything together. Cover and let cook 5 minutes. Taste and adjust seasonings as needed. Pull roast into bite-size pieces and scatter on top of hot veggies. Cover and let the meat heat through for up to 5 minutes. When done, transfer everything to a bowl and enjoy!
Notes: You can’t see any onions in this picture because I forgot to add onion the first time I made this. I’ve made it many more times with onions, so trust me, that is the way to make it. The onions bring out more flavor in the tomatoes.
The olives are in this recipe to boost the fat content. Slow cooker roast is actually quite lean and the meal needed a little more than the meat provided.
You could use a large skillet to make this, but I prefer my wok with its high sides.
I have been using heirloom tomatoes and not simple cooking tomatoes in my cooking lately because I always use my heirloom tomatoes first and leave the risk of a tomato spoiling before I use it to more ordinary cooking varieties like Romas.
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