Category — Appetizers

For the next several weeks I am going to highlight some of my favorite Fabulous Fruits and Vivacious Veggies. They may not be exotic, but you’ll likely learn something you didn’t already know about these delicious foods, and of course I’ll share recipes I’ve found.

Although many people think of today’s Fabulous Fruit as a vegetable, the tomato is actually a fruit in the nightshade category. Tomatoes are native to South America, but have spread over the last few centuries and adapted to virtually every country in the world. They come in a variety of sizes, from tiny currant tomatoes to fat beefsteaks, and their color can be red, pink, orange, white, yellow, deep violet black or even green zebra stripes!

Tomatoes are fun to grow in your backyard or in a container on a deck. The photo here is one of my potted tomato plants that is just now starting to flower, and will hopefully yield some fruit soon. Sitting there next to it, a lovely ripe tomato from my father’s plentiful backyard garden. I thought maybe setting the fruit there would inspire my plant to do its thing…fingers crossed!

Health Benefits

Fresh tomatoes are rich in vitamins A, K, and C, potassium, and fiber. Tomatoes also contain a phytochemical called lutein, which is found in our retinas and is necessary for good vision. A diet rich in lutein can improve vision and play a role in preventing cataracts and macular degeneration.

When it comes to tomatoes and your health, the real star these days is lycopene. It’s a carotenoid that has gotten a lot of attention lately for its antioxidant and cancer-preventing properties. As an antioxidant, it’s been shown to prevent heart disease (the polyphenols in tomatoes thin your blood naturally). It has been linked to a reduced risk of lung, stomach, prostate, breast, cervical, and other cancers. It also acts like a sunscreen—eating tomatoes cooked can quadruple the SPF in your skin! How’s that for nature taking care of us in the heat of the summer?

For an even bigger health benefit, eat your tomatoes with broccoli. Both are separately recognized for cancer-fighting capabilities, but according to a study published in Cancer Research, eating them together makes them even more successful against cancer, particularly of the prostate.

Season and Selection

Now is the perfect time of year to find local tomatoes at your farmers’ market. Like all fruits and veggies, they are most flavorful when in season, which is mid-summer to early autumn. Local, vine-ripened tomatoes are ideal for the best taste and highest nutrient content. Eat them raw in thick slices with salt sprinkled on top, in salads, or in salsas, or cook them in a sauce, a tian, or gazpacho for even higher lycopene content.

Storage

Keep tomatoes at room temperature until ripened. Once ripened, tomatoes will last for two to three days. If necessary, tomatoes can be refrigerated in a vegetable bin for approximately one week. Try to avoid refrigerating tomatoes whenever possible, because tomatoes will lose their flavor once stored below 55°F.

More Tomato Tips

• To cut a tomato without a squishy mess, be sure you are using a very sharp knife, preferably a serrated one.
• To peel tomatoes, first cut an “X” in the skin (just the skin!) on the bottom of the tomato. Bring a pot of water to a boil and put your tomatoes in for 1 minute. Take them out and put them directly into a bowl of cold water and ice to keep them from cooking. The peel will be wrinkly and easy to remove.

My Latest Favorite Tomato “Recipe”

There isn’t much to this “recipe,” but it makes a fabulous lunch, appetizer, or side dish. Take one nice big tomato per person and slice it and place it on a plate. Season with sea salt, pepper, and fresh basil, and drizzle with a bit of olive oil and a bit of balsamic vinegar. Add a small slice of mozzarella cheese to each tomato slice to make a caprese salad, or just eat the seasoned tomato. Both versions are delicious!

P.S. Check out that basil! The tomato came from Dad, but the basil came from our “garden” of pots on the deck!

Recipes from the Truly Vibrant Blog

• Vegetable Tian
• Guacamole
• Cucumber Tomato Avocado Salad

More Recipes I Haven’t Tried Yet

• Family Secret Tomato Sauce from the Animal, Vegetable, Miracle website
• Heirloom Tomato and Mozzarella Bruschetta from Life’s Ambrosia
• Savory Caprese Crepes from the Foodista Blog
• Fresh Corn, Tomato, Avocado, Black Bean Salad from Kilee’s Kitchen

Related posts:

I made this yesterday for dinner guests and it was a hit! I made 5 with scallops and one with shrimp instead to accommodate an allergy, and may try it with shrimp again whenever I can’t find a good sale on scallops. I forgot to take a photo but it made a very pretty appetizer served in martini glasses!

This combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Serves: 6

Ingredients:

• 1 pound dry-pack scallops (16 to 20 count)
• 1 cup chopped tomato
• 1 cup sliced green onions
• 1 avocado, cubed
• 1 cup chopped cilantro
• 6 Tbs. fresh lime juice (2 limes)
• 1 Tb. olive oil
• 1/2 tsp. hot pepper flakes, or to taste
• 1/4 tsp. salt, or to taste

Directions:

1. In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes — do not overcook.
2. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces.
3. Combine all ingredients. Serve in cocktail glasses.

Source: Cameron Rupprecht

Related posts: