Spanish Romesco Sauce
Searing
tomatoes boosts their sweetness and flavor and is key to this piquant
sauce from Spain. Pan sauté or slow roast several tomatoes in an oven
with a whole head of garlic. Toss them in a blender with almonds, olive
oil, and a splash of balsamic vinegar, and you've got Romesco sauce, a
Catalonian classic. "It's delicious with chicken and fish," says
Jennifer Hill, a dietitian and recipe developer.
Tomatoes on the Grill
Halve
tomatoes, brush the cut side with olive oil, and grill them -- cut side
down -- until they've softened and charred. The heat intensifies the
tomato flavor, says dietitian Hill, and also boosts its antioxidant
power by converting lycopene, a micronutrient, into a form more easily
used in the body.
Tomato Tartlets
For
a light entree, Hill suggests simple tartlets. Unroll a sheet of puff
pastry, brush with olive oil, sprinkle lightly with parmesan cheese, and
layer on plenty of grape tomatoes or slices in concentric circles. Bake
for 20 minutes at 400° F. Heirloom tomatoes in different colors can be
pretty. Add a green salad for a colorful lunch packed with fresh
veggies.
Ethiopian Spicy Tomato Lentil Stew
Berbere,
a traditional Ethiopian seasoning mix of chili, garlic, fenugreek, and
several other spices, makes this vegetarian dish super-flavorful and
aromatic. Tomatoes and carrots add sweet flavor notes -- and provide
vitamins A and C. Lentils are a rich source of iron, fiber, and protein.
Easy to prepare in about 45 minutes, Ethiopian tomato-lentil stew is
also low in fat and calories.
Cool, Colorful Gazpacho
Choose
the most flavorful, juicy tomatoes you can find for this chilled soup.
Use a 3:1 ratio of tomatoes to other ingredients such as bell peppers,
onions, and cucumbers. For a sweet twist, try watermelon/tomato
gazpacho, suggests New York City nutritionist Carolyn Brown, MS, RD.
Both of these bright red fruits are full of the antioxidant lycopene.
A Better BLT
Stack
whole-wheat bread with thick slices of tomato, tasty greens like
arugula, and two slices of thick-cut, uncured bacon. Go easy on the mayo
-- less than a tablespoon -- and your sandwich weighs in at fewer than
500 calories. Skip one slice of bacon if you'd like to shave about 100
calories from this tomato-lover's classic.
Easy, Homemade Tomato Soup
Making
your own tomato soup is nearly as easy as opening up a can. Simmer
onions and tomatoes -- canned are fine -- add flour and milk for a
creamy taste without the calories and fat of cream. Toss in a pinch of
baking soda to cut the tomatoes' acidity, then puree everything. "What
you get is a really mild, creamy tomato soup," says dietitian Hill. It's
similar to the canned varieties, "but it tastes a million times
better."
Caprese Salad
Fresh
tomatoes, fresh mozzarella, leafy basil, and olive oil are all you need
to whip up this summer salad. Heirloom tomatoes in golden-yellow or
dark green stripes will add extra color interest. For an appetizer
version, skewer a cherry tomato, a mini-ball of fresh mozzarella (called
bocconcini) and a basil leaf; then finish each skewer with an olive oil
drizzle.
Sweet, Tangy Tomato Chutney
Cook
green or red tomatoes with onions, brown sugar, ginger, and vinegar
until the mixture is thick and shiny. It's a perfect accompaniment to
Indian food. Or liven up an ordinary cheese plate by adding a small dish
of this savory and sweet chutney. Provide a spoon so guests can ladle
it onto a cracker or crostini -- a thin, toasted slice of French bread.
Simple Herbed Tomato Sauce
Making
your own tomato sauce is easy, and healthier and less expensive than
buying it. Keep ingredients simple: sauté tomatoes, garlic, and onions
... with herbs, spices, salt, and pepper to taste. Use fresh tomatoes in
season and canned for more flavor at other times of the yea
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