Ingredient of the Week XIV: Tomato

Ingredient of the Week XIV: Tomato

Tomato… Tuhmahto – they are surely packed with Vitamins A and C, Calcium, Potassium, and Lycopene.

Eat it as a fruit. Juice it! Add it to a salad. Dice it into salsa. Slice it on a sammy. “Romas” make a savory marinara!

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Skewer it and serve as a “pick me up” appetizer.

caprese skewers

Plate it up as a side salad Caprese style.

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Roast and puree into soupa. Add on broccoli/red pepper grilled cheese quarters.

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Roast assorted tomatoes with basil infused olive oil and fresh minced garlic.

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Saute red onions in a little olive oil until soft.

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Add them to the roasted tomatoes. Puree in a food processor. “Pulse” if you like a little chunky. Pour mixture back into the pot and add a box of Trader Joe’s low sodium tomato soup.

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This makes the soup go farther, however the mixture alone forms a satisfying soup all by itself! Whisk in a heaping tablespoon of sour cream for a creamy version.

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While the soup is on “simmer”, prepare the broccoli/red pepper grilled cheese, using low fat swiss cheese. Feel free to add on pesto or some red pepper flakes. This time, a drizzle of Sriracha was included.

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Pan saute stovetop with a drizzle of that basil infused olive oil and brown both sides. Cut into quarters and serve with tomato soup! Add fresh basil on top!

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Most Americans grow tomatoes in the yard, on their porch, deck and balcony.

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And did you know the U.S. is the number two tomato producer with Florida growing most of them, even more than oranges?! New Jersey calls the tomato its state vegetable – (coming from a Jersey girl – love those Jersey maters and fresh sweet corn!). Arkansas uses tomatoes as both the state fruit and the state vegetable.

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These tomatoes were locally grown in our gardens here in Richmond, VA!

 

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