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Eat
tomatoes while you can
August 12, 04
Suzanne Havala Hobbs
What’s a big summertime
culinary crime?
Letting backyard tomatoes go bad on the vine or on your kitchen
counter.
Why? Because no time during the year are you going to have
such easy and affordable access to such good tasting, locally
grown tomatoes. Tomatoes are rich in vitamins A and C, fiber,
and lycopene – a health supporting phytochemical –
and they’re low in calories, saturated fat and cholesterol.
You have everything to gain by eating as many tomatoes as
you can right now.
But they’re coming fast, which you know if you have
a few plants in your back yard. Whether you grow your own
or buy them by the bag at roadside stands or the farmers’
market, you may need some ideas for using them up. This is
no time for a slice here and a slice there. Eat several every
day.
Here’s how:
* Use them in cold salads. Examples: cucumber and tomato salad;
tomato slices with sliced red onions, fresh basil and vinaigrette
dressing; and load green salads up with tomato wedges. Another
favorite: Mix cherry tomatoes, black olives, cheese tortellini,
and artichoke hearts in any proportion you like and toss with
balsamic vinaigrette dressing. I use frozen tortellini, which
thaws in the refrigerator before serving. We eat this as a
side dish or one-dish entrée.
* Use them whole. I take whole tomatoes to work for lunch
and eat them like I would an apple without the core. Another
option: slice a whole tomato across the top and fan out the
wedges. Top that with a large scoop of hummus or nonfat cottage
cheese.
* Garnish with them. Don’t miss a chance to add some
color to a plate. Serving a bean burrito with rice and broccoli?
Add a slice of tomato on the side. Add a slice to a serving
bowl of potato salad or coleslaw. Use a wedge of tomato instead
of lemon to accent dinner entrees. Top a baked potato with
chopped tomato.
* Use them in entrees. One suggestion: Toss hot, cooked fettuccine
with olive oil, chopped fresh tomatoes and basil, chopped
walnuts, and shredded part-skim mozzarella cheese. The cheese
will melt slightly. Another good summertime dish: Toss hot,
cooked pasta – any shape – with chopped fresh
tomatoes, pesto and toasted pine nuts, and top with grated
Parmesan cheese and freshly ground black pepper.
* Create side dishes and appetizers with them. Make bruschetta
with sliced baguette brushed with olive oil and topped with
chopped fresh tomato, basil and a sprinkling of grated cheese,
toasted in the oven until melted. Top tomato halves with olive
oil and wheat germ or breadcrumbs and broil in the oven. Similarly,
you can broil tomatoes stuffed with couscous or rice pilaf
and serve them as a side dish or entrée with other
cooked vegetables. Another option: Sauté fresh tomato
pieces or cherry tomatoes in olive oil with other vegetables
seasoned with oregano, basil, tarragon, and other herbs and
spices.
Of course, there’s always a sliced tomato sandwich with
mustard on toasted whole wheat bread or a BLT – I make
mine with soy “bacon” which you can find in natural
foods stores and many supermarkets.
If all else fails and you find yourself with too many tomatoes
on hand, do one of two things: Chop and freeze them for later
use in cooking or making tomato sauce, or share the wealth
and give them to a friend or neighbor.
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