Three Recipes - One Common Ingredient
Tomatoes
There are many varieties of tomatoes. But for these recipes, I will be referencing your standard red, round tomatoes (Heirloom variety is great during the summer.). Choose tomatoes that are bright, blemish free, and soft but not mushy to the touch.
Marinated Tomatoes (Cold or Grilled)
Appetizer (Serves 4)
2 large tomatoes (sliced thin)
Extra virgin olive oil
Juice of fresh squeezed lemon
1 tsp sea salt
Fresh ground pepper to taste
2 tsp fresh basil (finely chopped)
1 oz finely shredded low fat/low salt cheese of choice (optional)
Slice the tomato into thin pieces (1/3-inch) and brush each side of each slice with enough olive oil to coat the surface. Splash a little lemon juice on the top of each tomato slice. Sprinkle the top of each tomato slices with the sea salt and follow with fresh ground pepper and basil. If serving cold, refrigerate at least two hours before serving.
*Optional cold serving suggestion is to add a splash of balsamic vinegar to olive oil before brushing the sliced tomatoes.
If serving grilled, marinate the tomatoes as prepared above for 30 minutes before grilling. Place tomatoes on lightly sprayed aluminum foil and grill for approximately five minutes. Top each slice with a bit of the shredded low-fat/low-salt cheese and allow the cheese to melt slightly. Serve while warm.
Roasted Tomato Soup
Entré or Soup (depending on served alone or on the side; serves 4)
4 cups of cored, peeled, seeded and chopped tomatoes (can substitute low sodium canned)
2 tbs good quality extra virgin olive oil
1 large, peeled, and diced carrot
1 large onion (white or yellow), sliced
1 cup of warm vegetable broth or stock
Dash of salt (not to exceed 1 tsp)
Fresh cracked pepper to taste (if heat is desired add a tsp of white pepper)
1 tbs fresh minced basil
Fresh parsley for garnish
Preheat the oven to 450°F. Cover a baking sheet or pan with aluminum foil. Toss the carrots with 1 tsp of the olive oil and place on pan and roast approximately 5 minutes (depends on the size of the dice) or until they just begin to soften. Keep a close eye on them as to not burn or over cook. Remove from oven. Add the tomatoes, onions, salt, and pepper(s). Toss thoroughly to coat and return to oven and stir frequently until the tomatoes begin to caramelize. Remove from onion and let cool slightly.
Place tomato mixture into blender or food processor and puree. Place puree into sauce pan with bay leaf and gradually add broth/stock will stirring over low heat. When mixture is warmed and thoroughly combined, add in minced basil. Serve garnished topped with fresh parsley.
Excellent served with a small mixed green salad topped with a balsamic, olive oil, lemon zest dressing.
Italian Stuffed Tomatoes
(Serves 4)
4 large tomatoes
Olive oil or cooking spray
1 ½ tsp minced garlic
½ small yellow onion, diced
½ cup of diced red peppers
4 cups of washed spinach, shredded
¼ cup of vegetable broth
¼ tsp salt
Fresh black pepper or white pepper (for added heat) to taste
1 tsp fresh basil, minced
1 ½ cups of brown rice, whole grain quinoa, or kasha (prepared according to directions)
1 oz shredded low salt, low fat mozzarella (optional)
Preheat oven to 375°F. Lightly oil or spray a baking dish and set aside.
Cut the tops off of the tomatoes and with a spoon remove the seeds and inside (insides and juice can be saved for future soup or sauce use). Turn tomatoes upside down on plate and let rest while filling is made.
Lightly oil or spray a large pan and place over medium to medium high heat. Add in garlic, onions, and peppers, toss constantly to avoid burning or sticking. Cook for about 1 minute or until onions and peppers begin to soften. Reduce heat to low and add in broth. Cook until broth reduces - about 2 minutes. Remove from heat, add spinach and stir all ingredients to thoroughly combine. Remove from heat to avoid spinach from wilting excessively. Add in salt, pepper and basil and stir to distribute. Add in rice (or other complex grain of choice) and stir to combine thoroughly.
Turn tomatoes over and place in prepared pan. Divide filling up evenly among tomatoes. Lightly spray or rub outside of tomatoes to prevent skin from burning. Bake for approximately 25 minutes until tomatoes are tender. Top each tomato with cheese and bake until cheese just begins to melt. Serve immediately.
To make a meal, serve roasted chicken breast or baked or grilled white fish.