Tomatoes

Ciao all,

Today, I would like to profess my love of tomatoes. Tomatoes are probably my favorite food. I came to this conclusion after realizing all my favorite dishes are made with tomatoes in some shape, way or form.

Not only are they delicious, but tomatoes are a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. Tomatoes are high in lycopene and phenolic compounds, which aid in heart disease prevention and can help reduce your risk of prostate and digestive tract cancers. "Lycopene has received a lot of attention from researchers in recent years. It is a pigment that gives vegetables and fruits, such as tomatoes, pink grapefruit and watermelon, their red color. It also appears to have strong antioxidant capabilities. Several studies suggest that consumption of lycopene-rich foods is associated with a lower risk of prostate cancer and cardiovascular disease. Lycopene is not produced in the body, so you can only obtain its benefits by eating lycopene-rich foods. Canned tomato products, such as spaghetti sauce, tomato juice, ketchup and pizza sauce are by far the major sources of lycopene in the typical American diet. Other fruits and vegetables such as watermelon and pink grapefruit also provide lycopene, but in smaller amounts." ( http://www.eatright.org/, 'Lycopene: An Antioxidant for Good Health', October 1,2004)

Why am I obsessing over the health benefits of eating tomatoes? Because I marvel at the fact that the tomato is so good for you, incredibly versatile and so amazingly delicious. (We will have to start a drinking game: Every time I use the word "delicious" in my blog, you need to take a drink. Nothing harder than lemonade for my underaged readers;-) And tomatoes are in season right now and at their best. I highly recommend you treat yourself to a homegrown tomato, either from your own backyard, from a CSA or Farmer's Market. It's a whole, different animal then the store bought ones. And if you can grow or buy organic, you're in for an even more special treat.

The varieties are endless and so are the colors available. Last year, I grew yellow tomatoes, which are less acidic. And green tomatoes can't be beat when they are fried. (They made a major motion picture title 'Fried Green Tomatoes'. If they can carry a multi-million dollar production, I'm pretty sure they will pass muster on your table.)

Below are some, very easy ways that I enjoy eating tomatoes besides the classic BLT, which is always my first sandwich with a summer tomato. My youngest son LOVES BLTs. He discovered he loves tomatoes after trying a BLT. I try not to cook tomatoes during the summer months because: 1) it's too hot to heat up the kitchen and 2) I get my fill of cooked and canned tomatoes during the winter and spring. Yes, for me, summer and fall are the season for raw tomatoes. Last year, with careful planning and a little effort, I had fresh, raw tomatoes from my garden at our Christmas dinner.

I hope you, too, will share my joy in eating tomatoes. Oh, and splurge on some fresh herbs. It's sooo worth it. Mangia!

Bruschetta This is a favorite appetizer in my home. (Serves 4-but can be doubled...or tripled;-)

4 thick slice of coarse country bread, like Italian, Semolina or French

3 large cloves of garlic

2-3 medium to large tomatoes, chopped

salt to taste

8 fresh basil leaves, chiffonade (or torn into small pieces)

1 Tablespoon fresh oregano

1/2 Tablespoon of flat-leafed, Italian parsley, chopped

1/2 a small onion, chopped (optional)

4 Tablespoon of extra virgin olive oil

Toast bread in toaster or oven until the outsides are crunchy and lightly browned and the insides are still soft.

Cut the garlic cloves in half, lengthwise. Using half a clove for each slice of bread, evenly and thoroughly rub one side of the toast with the cut side of the garlic.

Mix the remaining ingredients together, adding the last garlic clove either pressed or minced. Allow to macerate at room temperature for 30 minutes.

Top each slice of toast with the mixture.

There are many other additions you can include to personalize your bruschetta such as:

arugula, shavings of parmesan, mozzerella boccini, balsamic vinegar, anchovy filets or capers.

Serve immediately.

Panzanella di Zucchini e Pomodori This is a great way to use up some day-old bread. It's economical and delicious. (Take a swig;-) It serves 4 large portions or 8 smaller portions. A fabulous light some meal accompaniment.

1 lb of day-old country bread (Italian, Semolina or french country loaves), cut into 1/2 in cubes.

( a lot of recipes call for you to cut the crust off. I find it wasteful and unnecessary, but if you'd like, feel free to "lose" the crust.)

2 lbs of fresh, ripe tomatoes, cored, seeded, and cut into 1/2 inch cubes (about 4 cups)

1 cup of diced red onion

1 lb of zucchini, diced and blanched (about 4 minutes) in boiling water. (Optional)

16 fresh basil leaves or fresh mint leaves, plus some for garnish

1 Tablespoon of flat-leafed, Italian parsley, chopped

5 Tablespoons extra virgin olive oil

3 Tablespoons red wine vinegar or balsamic vinegar.

Salt and freshly ground black pepper to taste.

In a large bowl, toss tomatoes, bread, onion, zucchini, parsley and basil leaves until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season with salt and pepper to taste. Let stand for 10 minutes to allow the flavors to macerate. Garnish with basil sprigs and serve.

Pomodori Imbottiti ( Zucchini-stuffed, broiled tomatoes) Serves 4-5

This is a great side dish for fish or chicken. And it can be cooked on indirect heat on the grill, but you'd still need to broil the tops in your broiler, if you want to have the "crust" on top. Otherwise, just cook an additional 5 minutes on on the grill.

1 1/2 Cups of shredded zucchini, lightly salted and drained in a colander lined with cheese cloth for 30 minutes, then gather up the cheese cloth with the zucchini in it and squeeze out the juices.

4-5 ripe, medium tomatoes

2 Tablespoon extra virgin olive oil

1 small onion, finely chopped

Salt and black pepper to taste

1 Tablespoon flat-leaf, Italian parsley, finely chopped

1 Cup of cooked white or brown rice

Cut off tops of tomatoes and hollow out the insides, reserving the pulp.

Heat 1 Tablespoon of the extra virgin olive oil in a small skillet and saute the onion for 4 minutes or until it starts to caramelize.

Add zucchini, salt and pepper to the skillet an cook for additional 4-5 minutes.

Then add the reserved pulp and cook for additional 3 minutes.

Stir in the rice and parsley and mix well.

Fill the tomatoes with the stuffing and place in small, ovenproof dish.

Sprinkle remaining 1 Tablespoon of olive oil over the tomatoes.

Bake tomatoes, uncovered, in a preheated 450 degree oven for about 25 minutes.

After baking, set broiler to high and broil for additional 3 minutes or until tops are lightly crusted.



My "Pearl of Wisdom" for the Day: Please never store tomatoes in the refrigerator. It destroys their flavor. They might keep longer, but they'll lose all their taste. Cold temperature destroy the flavor compound in tomatoes. So keep them on a counter at room temperature and only buy (or pick) what you need for a couple of days at a time. That way you can enjoy you tomatoes at their most delicious. (Final swig for this blog;-)