Red, ripe and juicy: a Tuscan inspired meal showcases America's favorite garden vegetable - the tomato

Vegetarian Times, August, 1998 by Kathy Farrell-Kingsley

A Tuscan-inspired meal showcases America's favorite garden vegetable--the tomato.

Some say to-MAY-to, some say to-MAH-to. The debate about how to pronounce the word may never end. But one thing is certain: Tomatoes are America's favorite homegrown vegetable. According to the National Gardening Association, some 27 million households raise their own tomatoes. And those who don't are finding it easier and easier to buy from those who do. From mid-July through September, farm stands and green markets offer a wide variety at low prices. In late summer--peak season for the juicy orbs--nothing can match the taste of one that is sun-warmed and picked fresh from the vine.

Tomatoes are one of the most versatile vegetables. They can be stuffed, juiced, broiled, baked, stewed, pickled and sun-dried and used in appetizers, main dishes and desserts. Their versatility can be attributed to the range of types and sizes available. Hundreds of different varieties are grown in home gardens every year, with the sweet cherry tomatoes, large beefsteaks and oblong plums being the most popular among them.

Virtually any type of tomato or mix of several varieties can be used to prepare the following menu, but the riper and juicier they are, the better. Our entree, called panzanella, is based on a traditional Italian salad made of day-old bread, tomatoes and olive oil. Our main-dish version goes light on the olive oil and includes white beans, fresh basil and roasted green bell peppers. The refreshing start to this meal is a cantaloupe soup flavored with orange juice, lime juice and fresh mint. For dessert, try one of the many ready-made sorbets. A lemon or coffee sorbet with some crunchy biscotti makes a great accompaniment. Buon Appetito!

Tuscan Bread Salad

4 SERVINGS DAIRY-FREE 30

Thrifty Italian cooks have developed a subcuisine based on leftovers; and day-old bread in particular has inspired a number of excellent solutions.

4 slices sourdough bread,
cut 1/2 inch thick
1 clove garlic, peeled and halved
2 ripe medium tomatoes, cut into
1/2-inch dice
15-oz. can white cannellini beans,
rinsed and drained
1 medium green bell pepper, roasted
and cut into thin strips
1/4 cup chopped fresh basil

Dressing:

4 1/2 tsp. red wine vinegar
1 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
3 Tbs. vegetable broth
Salt and freshly ground black
pepper to taste

Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.

Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.

Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.

PER SERVING: 202 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 30G CARB.; 0 CHOL; 145MG SOD.; 5G FIBER.

Melon Soup

4 SERVINGS LACTO 30 Wait for those juicy ripe melons to make this soup, and if cantaloupe is not available try another variety, such as honeydew, Persian or casaba. The yogurt adds texture and makes this soup a cooling summer appetizer. It can be made up to one day ahead.

1 ripe medium cantaloupe
1 cup orange juice
2 tsp. fresh lime juice
1 cup plain low-fat yogurt
Fresh mint leaves for garnish

Quarter melon, remove and discard seeds and cut fruit from rind. Dice fruit and put in food processor. Add orange juice and lime juice; process until smooth.

Put yogurt into a medium bowl and whisk until light and smooth. Add melon puree and whisk until well blended.

Serve at room temperature or cover and refrigerate until thoroughly chilled. Garnish with fresh mint if desired.

PER SERVING: 110 CAL.; 5G PROT.; 0 TOTAL FAT (0 SAT. FAT); 21G CARB.; 1MG CHOL.; 61MG SOD.; 1G FIBER.

Kathy Farrell-Kingsley is food editor of Vegetarian Times.