Let's see if I can get through this whole article without approaching if tomatoes are a fruit or a vegetable; either way, they are delicious. This time of year, I am jumping around from farmers market to farmers market looking for this bright red, juicy, fruit. (Nope, I guess I couldn't do it.) Tomatoes and mozzarella with a nice balsamic glaze is my favorite summertime snack and I can never say no to a tomato sandwich on toast this time of year. Spaghetti sauce, bruschetta, salsa, oh my. Where to begin...
- Tomatoes are a great source of fiber. They provide about 1.5 grams per average-size tomato
- One medium tomato can provide 28% of the RDI of Vitamin C
- Tomatoes are a great, all around superfood. They help prevent cancer, improve vision and digestive health, are good for diabetics and good for your skin and help reduce high blood pressure
Recipes:
Fresh Restaurant Style Salsa (Themodernproper.com)
- 3 tablespoons Canola Oil
- 8-10 almost over ripe Roma Tomatoes
- 2-3 Jalapeños
- 1 white Onion, cut in half
- 6 whole Garlic Cloves
- 1 cup Canned Crushed Tomatoes
- 1 bunch fresh Cilantro Leaves, roughly chopped
- 2-3 teaspoons Sea Salt
- 1 ripe Avocado
- In a large pot heat oil over high heat. Crowd tomatoes, jalapeños, half of the white onion and garlic in a single layer in pan. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.
- Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on for 15 minutes. Once cooked remove from heat and allow to cool completely.
- In a food processor add charred vegetables starting with only 1 jalapeño at a time along with crushed tomatoes. Add in cilantro, salt and other half of the white onion. Blend on low until desired texture is achieved. If not spicy enough, add more jalapeño one at a time.
Tomato Soup (Vibrantplate.com)
- 1000 grams (a little over 2 cups) ripe Tomatoes
- 1 Onion
- 3 cloves Garlic
- 1 small Carrot
- 3-4 cups Vegetable Stock
- 2 Bay Leaves
- Salt and Pepper to taste
- Fresh Basil
- dash Balsamic Vinegar
- Olive Oil
- 1 tablespoon Plant-based Cream
- Wash and dry the tomatoes, then chop them roughly. Try to squeeze out excess water and seeds. Peel onion, garlic and carrot. Finely slice onion and garlic cloves and grate the carrot.
- In a soup pot, heat olive oil, then add onions and lightly fry them until translucent. Add grated carrots and garlic, stir-fry for about a minute or two, until the carrots tenderize. Then, add in chopped tomatoes and a dash of balsamic vinegar, stir well and let it cook down for a few minutes, stirring regularly.
- Add vegetable stock, bay leaves and season to taste with salt & pepper. Bring to a boil, then lower the heat and cook for about 15 minutes.
- When the tomatoes are cooked, remove the pot from heat, then remove the bay leaves and blend into a smooth soup with a stick blender.
- Roughly chop basil leaves and add to the soup for taste and garnish, add a teaspoon of cream and serve.
Baked Tomatoes with Mozzarella and Parmesan (Thecookierookie.com)
- 4 Roma Tomatoes, sliced
- 1 cup shredded Mozzarella Cheese
- 1 cup shredded Parmesan
- 1/2 cup fresh Basil
- Olive Oil
- Preheat oven to 400F
- Place tomato slices on a parchment lined baking sheet
- Top each tomato with a layer or parmesan and then a layer or mozzarella
- Sprinkle the chopped basil on top of each tomato
- Drizzle lightly with olive oil
- Bake for 8-10 minutes or until cheese is melted and bubbly
- Turn off oven and broil for 2-3 minutes to brown the cheese
- Serve immediately. Enjoy!
