Ahhhhhh! It is tomato time. There is no other vegetable/fruit that come close, in my opinion. Technically a fruit, it is chock full of lycopene -a potential agent to prevent some cancers. It is also a good source of vitamin C, A, K, potassium,Manganese, Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper. It is the taste that makes me want to grow 30, yes 30 plants. I grow a variety: plum type, cherry type, huge beefsteaks, and heirlooms.
What do I do with all those tomatoes? First, they visually are beautiful. I have a platter on my counter all summer. You should never refrigerate them. Refrigeration makes them soft and mushy-yuk. Having these great jewels on my table inspires me daily.Use them for breakfast, lunch, and dinner as well as snacks.
For breakfast, how 'bout an omelet. I love including tomatoes along with squash and peppers from the garden. Don't forget to use the broccoli florets that continue to grow after the heads were harvested. No time for an omelet? Why not just slice one to have with your scrambled egg beaters? Or better yet, top tomato slices with 0 fat cottage cheese. Ummm!
Now for lunch..nothing like an old fashion BLT. Want to make it make it a little lighter? Make your bread 100% whole wheat or sprouted wheat. Use light mayo or Vegeaise (a non-daily alternative). Turkey bacon is quite tasty.
My daughter, Kat, likes diced tomatoes, diced tomatoes , and tuna.
I like a rice cake spread with hummas with green olives, a big slice of tomato and low sodium turkey breast.
Dinnertime during tomato season looks like this.
This is all you need. The first picture shows sliced tomatoes, red onions, olives, basil leaves, feta cheese. Cracked pepper and dried oregano grace the dish. A splash good virgin olive oil, wine vinegar and balsamic vinegar finish the dish. It is a family favorite. A chunk of good bread is a must to sop up the juices. The second dish is a traditional insalata caprese. It is simply tomatoes, buffalo mozzarella cheese (hard to find but can substitute with fresh whole mozzarella), basil leaves, salt, pepper, and olive oil. Feel free to add some balsamic too! Wow- each of the flavors just pop in your mouth. This is soooo good.
I have just finished canning my first batch of fresh marinara. Please look for my future posts where I will share my marinara recipe as well as other ways to prepare tomatoes. Enjoy local tomatoes while they last.
it's hard to explain in words how delicious those tomatoes are but you do a great job! and thanks for passing on my tuna tip :)
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