Tomato turkey bake
Essential Ingredient:
Turkey Steaks
Turkey steak (one for each person)

1 x Red onion sliced

2 x Vine tomatoes chopped

1 x Red pepper sliced

2 Garlic cloves crushed

100ml Beef stock

1 Tbsp tomato puree

Tin of chopped tomatoes

1 Ttsp oregano

Fresh basil

Cheddar cheese

Frylight or a little olive oil

To serve:
Serve with a light salad.
Turkey recipe from Lyndsey Little Treasures is perfect for a midweek meal.
  1. Pre-heat oven to 200 degrees
  2. Bring the Beef Stock to the boil and add the onion, pepper and garlic, simmer for 1-2 mins
  3. Add the vine tomatoes, tinned tomatoes, tomato puree and oregano, leave to simmer for another 2 mins. Then take off the heat
  4. Depending on the thickness of your turkey steak
  5. there is only one of two things you need to do:
  6. A thick turkey steak should be butterflied in half, just like you would butterfly a chicken breast
  7. If your turkey steak is not very thick, it may not be possible to butterfly so instead pop it into a freezer bag and give it a bash with a rolling pin to thin it out
  8. Having the turkey steaks thin means they will cook nice and quickly and wont dry out
  9. Add a little olive oil to a pan and quickly fry the turkey steaks to give them a lovely golden colour.
  10. This should take about 1-2 mins each side
  11. Then put turkey steaks in a baking dish and pour over the stock mix and finish with a sprinkling of cheddar cheese
  12. Bake in the oven for 15-20mins.
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