One of the best things you can do for your health is to eat a diet rich in all of the colors of the rainbow. We hate to tell you but Trix and Fruity Pebbles don’t count. One of our favorite foods is not only a fruit AND a vegetable, but also comes in yellow, orange, green and red! Hopefully your garden, or your neighbor’s garden, has yielded a bumper crop of hearty, healthy tomatoes. If you need a little inspiration, here are 2 ways to enjoy their lycopene laden lusciousness!
1) Bake them and stuff with eggs and cheese. Potatoes and eggs are mundane, snooze city, overdone and seldom done that well – while tomatoes stuffed with eggs are a tangy combination to try. If you ditch the cheese, they’re practically a health food.
1) Clean the tomatoes and cut off the top. Use a spoon to scoop out the insides.
2) Heat a teaspoon of oil and cook onion and ginger garlic paste. Once they are done, switch off the flame and add the dry parsley. Finally add salt and mix well. Set aside to cool.
3) Line a cookie sheet with foil to bake the tomato. Pre heat the oven to 180 degrees.
4) Now take the cooled onion mixture and fill all the tomatoes half way. Then crack open the eggs and add onto the tomato bowl over the onion mixture.
5) Line tomatoes on the foil and top it off with cheese.
6) Bake for 10 – 15 minutes or until the skin of the tomato begins to wrinkle. Full recipe here
2) Make gazpacho with no exact measurements
Steps: 1) Start with 6 cups of tomatoes, a cucumber, bell pepper, and red onion, couple cloves of garlic.
2) Roughly chop everything up, add salt, let everything meld for 30 minutes.
3) Puree everything in a blender or food processor.
4) Add in red wine vinegar and olive oil.
5) Enjoy! Full recipe here Now, instead of spaghetti sauce and salsa, you’ve got some creative uses for your tomatoes. Both of these recipes work well when you are working with larger tomatoes. If yours are cherry sized they work well in shish kabobs and on flatbread pizzas, just to name a few.