Tomatoes are in season in September; enjoy the locally grown varieties.
Storage: Refrigerate them or store them at room temperature. Use them within a week.
Nutrition Facts:
Full of vitamin C, K, potassium, and folate.
Rich in lycopene, an antioxidant with many health benefits reducing the risk of heart disease and cancer.
High in water content to keep you hydrated.
Fun Facts:
· Tomatoes are fruit botanically, but they are treated as vegetables in cooking.
· The world produces about 182 million tons of tomatoes each year. California contributes 90% of those grown in the United States.
· There are over 10,000 varieties in different sizes, shapes, and colors.
Easy Tomato Recipes:
1. Classic Tomato Sandwich
Ingredients: Tomato slices, whole grain bread, mayonnaise, salt, and pepper.
Assembly: Spread mayonnaise on bread, add a slice of tomato, and sprinkle with salt and pepper.
2. Quick Tomato Salad
Ingredients: Tomatoes, cucumber, onion (chopped), olive oil, vinegar, salt, and pepper.
Mix all ingredients in a bowl. Let it sit for 10 minutes before serving.
3. Homemade Tomato Sauce
Ingredients: Olive oil, garlic, tomatoes (blended), basil, salt, and pepper.
Cook garlic in olive oil until golden, add blended tomatoes, and season with salt, pepper, and basil. Simmer until thickened. Perfect with pasta!
Ratatouille Recipe
Ingredients:
· 1 medium zucchini, cubed
· 1 medium squash, cubed
· 1 medium eggplant, cubed
· 2 bell peppers (any color), cubed
· 1 large onion, chopped
· 3 cloves garlic, minced
· 3 large tomatoes, cubed
· 1/4 cup olive oil
· Salt and pepper, to taste
· 1 teaspoon dried thyme or mixed herbs
· 1/2 cup water or vegetable broth
Instructions:
1. Wash and cube all the vegetables (zucchini, squash, eggplant, bell peppers, onion, and tomatoes). Mince the garlic.
2. In a large pot, heat the olive oil. Add the onions and garlic and sauté until the onions become translucent. Add the bell peppers, zucchini, squash, and eggplant. Cook for about 5 minutes, stirring occasionally. Add the tomatoes, water or vegetable broth, salt, pepper, and dried thyme or mixed herbs.
3. Reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until all vegetables are tender. Stir occasionally.
4. Have a taste and adjust if necessary. If you prefer a thicker consistency, you can simmer the ratatouille uncovered for a few additional minutes.
5. Serving:
Serve hot as a main dish or as a side. It pairs well with rice/quinoa, or bread.
Tomato Tips:
Put an "X" on the bottom and blanch them in boiling water for 30 seconds. Cool, and the skin will peel off easily.
A Worldwide Culinary Journey:
Tomatoes are enjoyed fresh, stewed, or used in salads and salsas.
· In Italian cuisine, they are central in pasta sauces such as Marinara and Arrabbiata.
· Spain enjoys Gazpacho, a refreshing cold soup made from blended tomatoes, cucumbers, bell peppers, onions, and garlic. Another Spanish favorite, Pa amb Tomàquet, consists of tomatoes and garlic over toasted bread, drizzled with olive oil and a pinch of salt.
· Mexican cuisine relies heavily on fresh and cooked tomatoes for various salsas. Pico de Gallo, an uncooked salsa, combines diced tomatoes with onions, cilantro, fresh jalapeños, lime juice, and salt.
· From France, Ratatouille is a cherished stewed vegetable dish of tomatoes alongside eggplants, zucchini, and bell peppers.
· In Japan, sweet tomatoes are served with soy sauce and wasabi as sashimi.
· Asian cuisines feature scrambled eggs with sautéed tomatoes.
· Across Africa, tomatoes enrich dishes like Jollof Rice and stews, Ugali with Tomato Sauce, Shakshouka, Tomato Bredie, Poulet DG, Timatim Selata, and Thieboudienne.
A Tomato Activity:
Grow your tomato! What you need is a small pot, soil, and a tomato slice with seeds. Plant in soil and water regularly. Watch as it grows!
