Looking for Ways to Use Your Abundance of Tomatoes
Tomato season is in full swing and no other summer produce matches the sweet bursting flavor of the fresh tomato. It doesn’t hurt that tomatoes are packed with nutrients. Here are 6 good reasons to eat more tomatoes;
Tomatoes are loaded with Vitamin A, the vitamin known to improve vision and eye protection. Over time the lutein in tomatoes can protect the eyes from macular degeneration.
Tomatoes bright red color comes from lycopene, which is a powerful antioxidant known to protect cells from damage and reduces inflammation. Along with vitamins A and C these contribute to better skin, immunity, and overall well-being.
Lycopene also contributes to heart health by lowering cholesterol and regulating blood pressure, reducing the risk of heart disease.
Tomatoes also contain calcium and vitamin K, both known to be a key for good bone health.
There continues to be growing evidence that antioxidants, like those in fresh tomatoes, can actually reduce the risk of certain cancers, like prostate cancer.
Tomatoes are high in vitamin C. Vitamin C aids in boosting collagen production, which helps keep skin firm and youthful looking. Vitamin C will protect and repair skin from sun damage.
If you are looking for some new favorite recipes for your fresh tomatoes, here you go. Hope you will enjoy!!
Heirloom Tomato Gazpacho
This easy to make gazpacho is perfect for the heat of summer. Made with fresh ingredients it is packed with nutrients and of course flavor
4 Heirloom tomatoes, you may substitute any fresh tomato, size medium to large
1 Large fresh cucumber
2 cloves garlic, minced
2 red bell peppers
1 small red onion
½ cup fresh basil, packed tightly, roughly chopped
¼ jalapeno pepper, optional if you like it spicy
2 tablespoons fresh lemon juice
1/8 cup red wine vinegar
½ teaspoon salt
½ teaspoon black pepper
Chop your fresh tomatoes into large chunks, no need to peel.
Dice the cucumber, red peppers, onion, and jalapeno, if using.
Add all of the chopped vegetables, including the garlic and basil. into a blender, blend at medium speed until smooth, or pulse to keep your soup a little chunkier.
Chill the soup in the refrigerator for at least an hour. Taste and season with the salt, black pepper, and vinegar. Add more or less as needed.
Serves 6, each serving contains; Calories 42, Carbohydrates 9g., Protein 2g., Fat 0.4g., Fiber 2g., Sugar 5g., Sodium 202mg.
Shrimp and Tomato Pico De Gallo
2 tablespoons avocado oil
1 pound shrimp, raw peeled and deveined, tails removed
1 teaspoon Old Bay Seafood Seasoning
½ cup sweet yellow onion, finely diced
5 cups Roma tomatoes, diced small, you may substitute any of your favorite fresh tomatoes
2 tablespoons jalapenos, finely diced, adjust to your taste
2 tablespoons lime juice, freshly squeezed
½ teaspoon ground cumin
½ teaspoon salt, to taste
1/3 cup fresh cilantro, chopped small, and washed and drained well
Heat avocado oil in a skillet over medium heat. Add the shrimp and sprinkle with the Old Bay Seasoning. Cook for about 3 minutes or until shrimp are pink and cooked through, be careful not to overcook.
Combine tomatoes, jalapenos, lime juice, cumin, salt, and cilantro. Stir well to combine.
Refrigerate until ready to serve, this will allow the flavors to meld. Best served cold. Yields 8 cups.
Baked Goat Cheese and Tomato Dip
4 ounces goat cheese, at room temperature
8 ounces cream cheese, at room temperature
¾ cup Monterey Jack cheese, shredded, best when you shred
12 ounces grape or cherry tomatoes
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
For serving, French baguette, prepared as little toasts, or pita chips for serving
Preheat your oven to 400 degrees.
Add the goat cheese, cream cheese, Monterey Jack, garlic powder and salt and pepper to a food processor. Puree until smooth, or desired texture, about 30 seconds.
Brush a baking dish with olive oil, then add the cheese mixture.
Add tomatoes to a bowl and drizzle with olive oil, then add the cheese mixture, arranging in an even layer. Sprinkle with a few pinches of salt and pepper, and toss until the tomatoes are well coated with the olive oil.
Pour the tomatoes on top of the cheese mixture, arranging in an even layer.
Bake in the preheated oven for 40 minutes. The tomatoes should be near bursting or bursting before you remove from the oven.
While the dip bakes, cut the French baguette into little slices for dipping, you can arrange them on a separate dish and toast while you are baking the dip.
Remove the dip and serve while hot and bubbling.
** I have used crumbled Feta in the place of the goat cheese and it is also very yummy
Serves 8, each serving contains; Calories 201, Carbohydrates 4g., Protein 7g., Fat 18g., Sodium 207mg., Fiber 1g.
Ratatouille Soup
3 tablespoons olive oil
1 medium onion
3 garlic cloves
1 small eggplant
1 zucchini
1 bell pepper, red orange or yellow
¾ - 1 pound of peeled fresh summer ripe tomatoes
2 cups vegetable or chicken broth
¼ cup fresh basil leaves, roughly chopped
3 cups fresh baby spinach, roughly chopped
Seasonings
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon rosemary
Optional to taste; pinch of sugar, pinch of red pepper flakes, splash of heavy cream
Optional toppings
Cheese toast
Croutons
Shredded Parmesan cheese
Chopped fresh basil
Drizzle with basil pesto, store bought or fresh
To prepare the vegetables, cut onion, bell pepper, eggplant and zucchini into 2 inch chunks. Mince the garlic cloves.
To make the soup, heat the olive oil to medium-high heat in a large pot. Add the chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add the tomatoes with juices, broth, basil and seasonings. Bring to a boil, then reduce to a simmer for 20 minutes or until the vegetables are tender soft, not mushy. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings. Add the pinch of sugar, pinch of red pepper flakes, and or splash of heavy cream as desired.
To serve, top or garnish with the optional toppings or your favorite. Serves 4.
