Tomatoes, Tomatoes & More Tomatoes - Recipe

Ebony, August, 2001 by Charlotte Lyons

Tomatoes are often called "nature's health food" because they contain so many valuable nutrients and antioxidants. Naturally low in fat and a good source of vitamins A and C, tomatoes are also rich in flavor and are amazingly versatile (regularly used in many different recipes, ranging from soups to salads).

Botanically, tomatoes are fruits, not vegetables. By description, a fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stems, leaves and roots of a plant.

There are many different kinds of tomatoes--plum tomatoes, beefsteak tomatoes, cherry tomatoes, pear tomatoes, green tomatoes, etc.--and all have their own personality. The most succulent tomatoes are vine-ripened. They should be stored at room temperature and used within a few days. For best flavor, do not refrigerate your fresh tomatoes that are not fully ripe. Cold temperatures destroy the flavor and prohibit the ripening process.

After selecting tomatoes that are rich in color, free of blemishes and feel slightly firm, include them in some of the following recipes that are sure to please your relatives and friends.

Tomato Artichoke
Rice Salad

1      6-ounce jar marinated artichoke
       hearts
2      tablespoons lemon juice
2      cloves garlic, finely chopped
1/2    teaspoon salt
1/4    teaspoon pepper
3      cups cooked, cold rice
3      large tomatoes, seeded, diced
       and drained
1/2    cup chopped red onions
15 3/4-ounce can whole black olives,
       drained and cut in quarters
1/4    cup chopped parsley

Drain artichoke hearts, reserving marinade. Cut artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Add lemon mixture to reserved marinade and beat together. Combine rice, artichoke hearts, tomatoes, onions, olives and parsley. Drizzle dressing over rice mixture and gently toss to coat. Serve on lettuce leaves.

Yields 6 servings

CALORIES 410.4, PROTEIN 9.1, TOTAL FAT 4.0, CHOLESTEROL 0 MG, FIBER 3.9G, SODIUM 473 MG.

Spicy Fried Green
Tomatoes

3     large green tomatoes
1/2   cup all-purpose flour
2     eggs, beaten
1     tablespoon water
1 1/2 cups seasoned fish-fry mix
1/8 to 1/4 cayenne pepper
      Vegetable oil or bacon drippings

Wash tomatoes and remove stems. Slice into 1/4-inch-thick slices. Dust tomatoes with flour and shake off excess. Combine eggs and 1 tablespoon water; set aside. Combine fish-fry mix and cayenne pepper. Dip tomato slices into beaten egg mixture and coat with fish-fry mixture. Heat vegetable oil until hot over medium heat. Fry tomato slices until golden brown on both sides; drain in colander before serving.

Yields 6 servings

CALORIES 374.3, PROTEIN 6.0 G, TOTAL FAT 29.4G, CHOLESTEROL 61 MG, FIBER 0.9G, SODIUM 555 MG.

Baked Tomatoes
With Yellow Rice And
Vegetables

4   large red tomatoes, halved
2   cups cooked yellow rice
1/4 cup chopped olives
3   cloves finely chopped garlic
3   tablespoons chopped fresh
    basil
1   cup diced zucchini
1/2 cup thinly sliced green onions
1/4 teaspoon crushed red pepper
    Salt and pepper to taste
1   tablespoon olive oil
1/4 cup grated Parmesan cheese

Hollow out tomatoes with spoon; reserve pulp. Place tomato halves in glass baking dish. Chop reserved tomato pulp and combine with remaining ingredients (except Parmesan cheese) in medium bowl. Season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes at 350 degrees. Serve immediately.

Yields 8 servings

CALORIES 218.7, PROTEIN 5.3G, TOTAL FAT 3.5G, CHOLESTEROL 2 MG, FIBER 1.6 G, SODIUM 96 MG.

Grilled Corn, Cherry
Tomatoes And Green
Bean Skillet

6     ears of corn, husks and silk
      removed and blanched
3     tablespoons olive oil
2     slices bacon
1     medium onion, chopped
1     clove garlic, minced
1 1/2 cups cherry tomatoes, cut in
      half
1/2   pound fresh green beans,
      sliced in haft and blanched
      Salt and pepper to taste
1/3   cup ripe olives, cut in quarters
2     tablespoons thinly sliced fresh
      basil

Preheat grill. Brush the blanched corn with oil. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and, with a sharp knife, cut off the kernels into a medium bowl. Cook bacon over medium high heat until crisp in 10-inch skillet; remove and crumble. Add onion and garlic, cook and stir until onion is tender, about 5 minutes. Stir in corn, tomatoes and green beans; cook and stir until vegetables are heated through. Season with salt and pepper and stir in olives and basil.

Yields 6 servings

CALORIES 173.1, PROTEIN 4.6G, TOTAL FAT 9.6, CHOLESTEROL 2 MG, FIBER 4.3 G, SODIUM 196 MG.

Broiled Curried Green
Tomatoes

4   medium green tomatoes or
    firm, ripe tomatoes
    Salt and pepper to taste
2   tablespoons butter or margarine,
    softened
1   tablespoon curry powder
1/2 teaspoon garlic powder
1   teaspoon sugar
1   tablespoon grated onion

Cut tomatoes into halves. Season the tomato halves with salt and pepper. Combine the butter, curry, garlic powder, sugar and onion; spread the tops of the tomato halves with curry mixture. Place the tomato halves on the rack of the broiler pan. Broil 5 inches from the heat for 4 to 5 minutes or until tender but not mushy.