Mapped-out meals: Martha's tomato soup, tacos, more

Shop less and make more delicious dishes with these recipes from Martha Stewart's "Everyday Food." Here, the kitchen maven makes spiced tomato soup, roasted-tomato pasta with basil, roasted pork tenderloin with fennel and garlic, and pork carnitas tacos.

Grocery list:

2 pork tenderloins

2 pounds pork shoulder

Extra-virgin olive oil



2 avocados

6 or 7 pounds plum tomatoes

3 white onions

Fresh cilantro leaves

Fresh basil


1 jalapeno chili

3 to 4 fennel bulbs

2 heads of garlic

Red pepper flakes



Dried oregano

Salt and pepper



12 corn tortillas

Pasta shells

Pork carnitas tacos
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  • For tacos:

    • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
    • Coarse salt and ground pepper
    • 12 corn tortillas, warmed or lightly toasted
    • 1 small white onion, diced small
    • 1/2 cup packed fresh cilantro leaves
    • Guacamole, optional (see below)
    • Lime wedges, for serving
  • For guacamole:

    • 2 ripe avocados, peeled, pitted, and lightly mashed
    • 1/2 cup minced onion
    • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
    • 1 plum tomato, seeded and diced
    • 1/4 cup chopped cilantro
    • 2 to 3 tablespoons fresh lime juice
    • Coarse salt


Baking Directions:

For tacos:In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.For guacamole: In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.


You can make the guacamole several hours ahead and keep it in the refrigerator. Cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the guacamole to prevent discoloration.

Roasted-tomato pasta with basil
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    • Coarse salt and ground pepper
    • 12 ounces medium pasta shells
    • 1/4 cup extra-virgin olive oil
    • 3 garlic cloves, smashed and peeled
    • 2 cups Whole Roasted Tomatoes (in soup recipe above)
    • Grated Parmesan and torn fresh basil leaves, for serving


Baking Directions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.2. Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.

Spiced tomato soup
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  • For soup:

    • 1 tablespoon extra-virgin olive oil
    • 1 small onion, chopped
    • 2 garlic cloves, smashed and peeled
    • Coarse salt and ground pepper
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 4 cups Whole Roasted Tomatoes (recipe below)
    • 1/2 teaspoon sugar
    • 1 tablespoon unsalted butter
    • Fresh cilantro leaves, for serving
    • Red-pepper flakes, for serving
  • For whole roasted tomatoes:

    • 8 pounds plum tomatoes
    • 6 sprigs of thyme
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper


Baking Directions:

For soup:1. In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.For roasted tomatoes:1. Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

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    • 12 garlic cloves, peeled
    • 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 pork tenderloins (about 1 pound each)
    • 1/2 teaspoon dried oregano


Baking Directions:

1. Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.2. Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.3. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.


The key to succulent pork tenderloin is to not overcook it. And once you pull it out of the oven, let it rest for at least 5 minutes before slicing.