Baked Omelette With Tuttorosso Crushed Tomatoes 0

Canned tomatoes come in many forms – crushed, diced, whole, puree, etc. On the labels of Tuttorosso products, you’ll find cooking tips on when to use which. For example, tomato paste is great for thickening recipes while crushed tomatoes are a convenient base for pasta sauce. I recently received a package of Tuttorosso tomato products along with a handy measuring spoon, which included tomato puree, diced tomatoes, and their newest no salt added crushed tomatoes with basil.


The crushed tomatoes have a fresh tomato taste and smooth texture. It’s best for casseroles, chilli, pizza, and sauces. I used it to prepare a simple tomato sauce for my baked spinach omelette.


Baked spinach omelette
Ingredients: (4 servings)

  • 8 eggs
  • 2 tbsp coconut flour
  • 1 cup unsweetened almond milk
  • lots of chopped spinach, fresh or frozen
  • cilantro
  • mint leaves
  • 1 tbsp fennel seeds
  • 1 tsp turmeric
  • ground peppper
  • Coconut oil, for coating the skillet


  1. Heat oven to 350 degrees F. Coat a cast iron skillet (or baking dish) with coconut oil.
  2. Blend eggs, flour, milk, spinach, herbs and spices in a food processor/blender. (I used my handy Nutribullet.)
  3. Pour mixture into the skillet and bake for about 20 minutes until ready.
  4. Cut into slices.

Simple tomato sauce
Heat up 2 cups of crushed tomatoes. Add 1/4 tsp dried oregano and 1 tsp ground black pepper. Bring it to a boil. Lower the heat and let it simmer until it reaches a nice thickness and consistency.

Lastly, I served 2 slices of the baked omelette over a bed of spring mix salad and topped it with some tomato sauce, fresh cilantro and chopped mint leaves.


Disclaimer: The products were provided for sampling by Tuttorosso. No other compensation was made. The post was written by LookyTasty and all opinions expressed are solely mine.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt


  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.