Turkey Breast in Fire Roasted Tomato Sauce
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This Turkey Breast in Fire Roasted Tomato Sauce is quick, easy and perfect for a weeknight dinner. Succulent pieces of turkey breast in a creamy fire roasted tomato, basil and garlic sauce, incredibly delicious!
This fire roasted tomatoes and basil sauce is crazy simple, only 4 ingredients but you cannot imagine how good it is. But look at that rich color of the sauce, that’s all thanks to the fire roasted tomatoes, my latest and greatest cooking addition. They’re fresh tomatoes charred over an open fire with a smoky depth to them, so full of rich flavor.
I really think I do not cook with turkey enough, and I should, I really should, because turkey breast is amazing, it’s lean, delicious and so easy to cook. Take this dish for example, a handful of ingredients yet such incredible flavor and not to mention healthy.
You will love this, it’s such a simple meal but so full of delicious flavor. You can serve this over rice or pasta, but the way I served it is just like that on its own, with some fresh crusty bread, and use the bread to dip in that stunning sauce. Simple but so good.
Ingredients
- Olive oil – We want a nice neutral oil to brown our turkey breast in.
- Turkey – Breast cut into long strips.
- Garlic – Use as much or little as you like.
- Herbs – We’re just using fresh basil today! If dried is all you have on hand keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Seasoning – Salt and pepper.
- Tomatoes – 1 entire can of fire roasted tomatoes for lots of depth of flavor and complexity.
- Cream – Heavy cream for a nice rich, smooth sauce that is decadent and delicious. Feel free to use reduced fat if you’d like.
Not A Turkey Fan?
Well then lucky for you this recipe works just perfectly with chicken breast instead of turkey! Sub chicken breast in it’s place and slice it up into long strips just as you would the turkey.
How To Make Turkey Breast in Fire Roasted Tomato Sauce
- Brown the turkey: Heat the olive oil in a large skillet over medium high heat. 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.
- Assemble the sauce: Place the fire roasted tomatoes in a blender or a food processor and pulse a few times until smooth. Set aside. Add the garlic and half the chopped basil to the skillet and fry for 1 minutes until the garlic becomes aromatic. Add the fire roasted tomatoes and heavy cream to the skillet, stir and taste for seasoning, adjust as necessary.
- Finish the dish: Add the turkey back to the skillet and simmer for about 10 minutes. Garnish with the remaining basil and serve over rice or pasta.
What Can I Serve With This Turkey Breast?
You want something nice and starchy to soak up all that delicious, bowl licking sauce. Here’s some recommendations!
- White rice
- Any kind of pasta you’d like
- Creamy Polenta
- Crusty bread
- Mashed Potatoes
How To Store Leftovers
Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
Craving More Turkey? Try These Recipes:
- Instant Pot Turkey Breast
- Maple Mustard Roasted Turkey Thighs
- Roast Turkey Breast with Saucy Cranberry Sauce
- How to Roast a Turkey
- One Pot Turkey Wild Rice Soup
- Leftover Turkey Noodle Soup
- Sweet Potato Turkey Meatballs
- Roast Turkey
- Slow Cooker Turkey Breast
- Bacon-Wrapped Turkey Breast
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Turkey Breast in Fire Roasted Tomato Sauce
Ingredients
- 3 tablespoons olive oil
- 1 pound turkey breast (cut in long strips)
- salt and pepper (to taste)
- 5 cloves garlic (minced)
- 8 leaves basil (chopped)
- 15 ounce fire roasted tomatoes
- ½ cup heavy cream (125 mL)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- 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.
- Place the fire roasted tomatoes in a blender or a food processor and pulse a few times until smooth. Set aside.
- Add the garlic and half the chopped basil to the skillet and fry for 1 minutes until the garlic becomes aromatic.
- Add the fire roasted tomatoes and heavy cream to the skillet, stir and taste for seasoning, adjust as necessary.
- Add the turkey back to the skillet and simmer for about 10 minutes.
- Garnish with the remaining basil and serve over rice or pasta.
Notes
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
