Tomatoes were eaten as early as 500BC by the Aztec people, and have become one of the most popular home garden vegetables. Today over 7000 varieties are grown world wide. Tomatoes are high in vitamins A and C and contain high levels of the potent antioxidant lycopene, known for it`s ability to help prevent heart disease as well as certain cancers.But tomatoes have not become popular solely because of the many nutrients they contain. Eaten alone, or added to a favorite recipe, tomatoes are delicious and extremely versatile.
Tomato Salsa
Whether it is served on thin, crusty bread, with eggs, fish, chicken or as a dip for tortilla chips, tomato salsa is delicious and simple to make. This easy salsa recipe can be made with the vegetables either raw or roasted. Roasting the vegetables first will give it a deeper, sweeter taste.
Ingredients
- 2 teaspoon olive oil
- 3 cloves garlic - minced
- 4 vine-ripened tomatoes, de-seeded and finely chopped
- 1 red onion, finely chopped
- 1/2 medium green or yellow bell pepper finely chopped
- 1 small jalapeno pepper minced (optional)
- 2 tbs chopped fresh cilantro
- Salt and pepper
- 2 teaspoons red or white wine vinegar
Method
To make tomato salsa combine all ingredients in a glass bowl and mix well. Allow salsa to sit for 30 minutes before serving.
Cherry Tomatoes
It seems that there is always just a handful of cherry / grape tomatoes left on the vine at the end of each growing season. This year, instead of using them in a salad, turn them into something that will add a gourmet touch to everyday recipes.
- Wash and cut cherry tomatoes in half.
- Place the tomatoes flesh side up on a baking sheet and sprinkle with a little salt, pepper and garlic or onion powder.
- Bake in the oven on lowest temperature until completely dried.
- Place the tomatoes in a mason jar and cover with olive oil.
The tomatoes are perfect for recipes that call for sun dried tomatoes and the oil can be used to add flavor to any recipe.
Quick and Easy Tomato Sauce
Yields about for cups
Ingredients
- 20 ripe Roma tomatoes, peeled and de-seeded
- 2 tablespoons olive oil
- 1 sweet onion, finely chopped
- 3 celery ribs, cut lengthwise and then chopped finely
- 1 small carrot, grated
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- 1/4 cup finely chopped fresh basil
- 1/4 teaspoon finely chopped fresh oregano
- 1/4 cup dry red wine (optional)
- 1 bay leaf
- Salt and freshly cracked black pepper
Method
- Chop 12 tomatoes and puree in blender or food processor.
- Chop remaining 8 tomatoes and set aside.
- In a Dutch oven over medium heat, cook celery, onion, red pepper, shredded carrot and garlic in oil until onion and celery start to soften and become translucent.
- Pour in tomato puree and heat through.
- Stir in chopped tomato, basil, oregano bay leaf and the red wine.
- Bring to a boil, then reduce heat to low, cover and simmer 3-4 hours, or until the sauce has thickened slightly. Discard the bay leaf and serve hot over your favorite pasta.
So this year at harvest time get creative. Try using tomatoes, for juices, soups, sauces or jellies. When it comes to fresh tomatoes, the possibilities are endless.
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