Longview, TX - Too many tomatoes? www.longviewregional.com gives you lots of ideas for your summer tomatoes with seven delicious recipes: Peach and Heirloom Tomato Salad, Diced Gazpacho, Tomato and Roasted Red Pepper Soup, Caprese Salad, Oven Roasted Ratatouille with Summer Vegetables, Fresh Tomato Pasta and Tomato and Bread Salad.
Too Many Tomatoes
Tomatoes are the most common vegetable grown in American gardens, thanks to their wide availability and low maintenance. And throughout August, farm stands and produce aisles overflow with fresh, ripe tomatoes. This leaves many health-conscious cooks searching for new ways to prepare and serve these antioxidant-rich superfoods.
You Say Fruit, I Say Vegetable
Classifying the tomato as a fruit or a vegetable has long been a debate among cooks, scientists and lexicographers. Scientifically, the tomato is a fruit on account of its seeds, but due to its savory taste, cooks usually refer to it as a vegetable. The Supreme Court even got involved and, in 1887, categorized the tomato as a vegetable for tax purposes.
Whatever you call it, nutritionists agree on one point: Tomatoes are very, very good for you. Loaded with vitamins C, A and K, tomatoes also contain lycopene, an antioxidant that helps protect cells against oxygen damage. Multiple studies suggest that lycopene could play a role in preventing a wide range of cancers.
Lycopene is also what gives tomatoes their brilliant red coloring, so pick them once they're bright red or let them ripen off the vine. Experiment with different varieties - beefsteak, Roma, heirloom or plum. They have various shapes, tastes and nutritional content, but all are good sources of fiber and potassium.
Peach and Heirloom Tomato Salad
www.longviewregional.com new web cooking video features Health eCooking Chef Mitch Prensky, of Philadelphia's esteemed Supper restaurant. Prensky demonstrates how to make an innovative summer salad packed with vitamins and minerals using other farm-stand favorites like fresh peaches and baby arugula. In a bonus video, he shows how to make the homemade lemon vinaigrette used in the salad.
Peach and Tomato Salad Recipe
This recipe is heart healthy, diabetic and gluten free.
Yield: 6 servings
1 lemon, juiced
2 shallots, finely minced
1 tsp honey
1/4 cup extra virgin olive oil
freshly ground black pepper
Combine lemon juice, shallots, pepper and honey together in a small bowl. Slowly whisk in olive oil. Season to taste.
1/2 cup pitted olives (black or Nicoise)
1 tsp olive oil
freshly ground black pepper
2 lbs fresh heirloom tomatoes
2 ripe peaches, halved and sliced
1/4 red onion, sliced thin
6 oz baby arugula (approximately 6 cups), washed and trimmed
whole herb leaves (tarragon, basil, chervil, or chives)
1/4 cup feta cheese, crumbled
Preheat oven to 400°. Toss olives in olive oil and black pepper. Roast 5 to 10 minutes until warm.
Cut tomatoes into a variety of shapes (wedges, slices, etc).
Arrange tomatoes, peaches and red onion on a plate.
Combine arugula, herbs and lemon vinaigrette in a bowl and toss thoroughly. Season with freshly ground black pepper to taste. Place over top of tomatoes and peaches.
Garnish with warm olives and feta. Serve.
Nutrition facts (per serving): Calories: 178; Fat: 14g; Saturated Fat: 2g; Cholesterol: 6mg; Sodium: 196mg; Carbohydrates: 12g; Fiber: 3g; Protein: 3g
Watch the Health eCooking Show and find hundreds of other recipes at: www.longviewregional.com.
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