Whether you use Tuscan seasoning in traditional recipes or an ingredient that makes any dish remind you of the sunshine, fresh flavors and aromatic scents of the region, Tuscan seasoning works magic. The seasoning keeps up to six months in your cupboard to use whenever you want to transport yourself to Italy.
For traditional and healthy dishes, use the blend on Tuscan soups like tomato pappa al pomodoro or the bean and cabbage ribollita. Or, add it to the Tuscan fish stew called cacciucco; Tuscan bread salad, panzanella; or bruschetta for party appetizers. To transform your favorite American recipes to Tuscan-inspired creations, sprinkle the blend on pizza or flatbread, rub it on roast chicken or lamb chops, or use it to season vegetable side dishes and salads. You also can stir the seasoning into olive oil to create a dipping sauce.
This recipe includes traditional Tuscan herbs, but you also can create your own custom Tuscan blend. Experiment with adding additional tablespoons of black pepper, marjoram, thyme and onion flakes. To give the blend more zip, add some red pepper flakes to taste.
Prep Time: 1 minute | Cook Time: 5 minutes | Serves: 48 teaspoons
Ingredients
- 4 tablespoons dried basil
- 3 tablespoons garlic powder
- 3 tablespoons Kosher salt
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried sage
- 1 tablespoon dried tarragon
Instructions
- In a medium mixing bowl, measure all ingredients.
- Using a fork or a small whisk, mix the ingredients until they are thoroughly blended.
- Pour the mixture into a glass jar with a tight-fitting lid.
- Shake the jar or stir it again before each use, so the herbs and spices are completely mixed.
References
Writer Bio
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.