Tomato treats! - Vocalpoint

Tomato treats!

Tomatoes—especially heirloom tomatoes—are at the peak of their season, making them both inexpensive and bursting with flavor! Try these delicious treats with heirloom tomatoes or any combination of ripe tomatoes.
 
Pico de Gallo Salsa
Enjoy this fabulously fresh salsa with chips, or spoon over tacos or nachos. Add some grilled corn and a few chunks of avocado just before serving for a bit more body.
 
Serves 10 as a dip
 
1 pound heirloom or other tomatoes
1 red onion
Handful of fresh cilantro (about ¼ cup)
Juice of 1 lime
1 jalapeño, diced with seeds removed (optional)
 
Dice tomatoes finely, discarding goop and seeds. Transfer to bowl and dice red onion in similarly sized chunks, adding onion to the bowl. Chop a handful of fresh cilantro and add it to the bowl, then squeeze the lime juice into the bowl. Add the jalapeño if using, then mix until combined. It’s best left to sit for a few hours to let flavors to combine, but it can be enjoyed right away, too!
 
Nutritional info: 18 calories, .2 g fat, 0 mg cholesterol, 5.9 mg sodium, 160 mg potassium, 4 g carbohydrates, 1 g fiber, .1 g sugar, .7 g protein
 
Tomato Tart
You don’t have to have a tart pan for this recipe—you can use a pie pan instead. This savory tart works perfectly for tomatoes, but you could also layer other veggies on top. Slices of grilled eggplant and zucchini would be great layered with the tomato.
 
For the crust:
1 ¾ cups all-purpose flour (whole wheat is better if you have it)
¼ cup olive oil
1 tsp salt
¼ cup water
 
For the filling:
1 large heirloom tomato
1 cup ricotta cheese
½ cup grated Parmesan cheese
2 tsp Italian herbs, dried (or ¼ cup fresh basil, chopped)
Salt and pepper
Dash of olive oil
 
Preheat the oven to 400 degrees. Mix the salt and flour together, then stir in the olive oil and water until the dough comes together. Roll out with a rolling pin, then drape over your tart pan or pie pan. Tuck it securely against the edges and trim excess lining. Bake the empty tart crust for 15 minutes, then remove form the oven. It shouldn’t be finished yet!
 
While it’s baking, mix the ricotta, Parmesan, herbs, salt and pepper, and dash of olive oil together and slice the tomato into even, ¼ inch slices. When the empty tart crust is removed, pour your filling into it and smooth down with a rubber spatula. Arrange tomato slices over the top in layers, then place entire tart back in the oven for 15 minutes or until crust is golden brown.
 
Nutritional info: 300 calories, 15.5 g fat, 19 mg cholesterol, 596 mg sodium, 130 mg potassium, 5 g fiber, .1 g sugar, 13 g protein.
 
Roasted Garlic Tomato Soup
You can make roasted garlic in your toaster oven without turning on the whole oven, or leave it out for a plainer tomato soup with less steps. At any rate, don’t forget the grilled cheese for dunking!
 
1 head garlic
1 yellow onion
5 large tomatoes, diced in chunks
2 cups chicken (or vegetable) stock
Loose handful of basil leaves, chopped
Sprinkle of salt and pepper
½ cup grated parmesan cheese (optional)
 
Preheat toaster oven to 350 degrees, then slice the top off the head of garlic so that each clove is exposed. Place in a ramekin or in foil on your toaster oven’s tray, and drizzle with olive oil. Roast until cloves are soft, about 25 minutes.
 
Dice onion and sauté in a tablespoon of olive oil over medium heat, stirring often, until it becomes translucent. Add tomatoes to a large saucepan over medium heat, adding the onions and stirring to combine. When combined, add the 2 cups of chicken stock and the basil leaves.
 
When the garlic is cool, squeeze it from the cloves and into the soup. It should be soft and darkened, and the flavor, while delicious, will be much milder than raw garlic. Add it all and simmer. Puree into soup with an immersion blender or a regular blender in batches. Pour into bowls and dollop with a spoonful of sour cream and a sprinkle of basil.
 
Nutritional info: 74 calories, 1 g fat, 2.5 g cholesterol, 503 mg sodium, 794 mg potassium, 16 carbohydrates, .6 g sugar, 3.2 g protein. 29% DV Vitamin A, 45% DV Vitamin C.

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