The peak season for tomatoes is fast approaching! If you are a home gardener like I am, you probably have been enjoying a delightful handful of cherry tomatoes and an occasional – much anticipated – slicing tomato that finally ripened on the vine. But as memory serves, it will soon be a challenge to simply keep up with the harvest, especially if you grow grafted tomatoes as the yield rate increases three or four fold! Before long you will be harvesting bucket loads of these delicious morsels! That’s a lot of tomatoes so it’s important to have a plan!
Obviously tomatoes taste fabulous when simply eaten raw and in their natural state. However, there are endless ways to enjoy this plethora of fruit. Some quick and easy methods are grilling, tossing them into a stir fry or sauté, and adding them to a fresh salsa or salads. With a little more work, they are great tasting when roasted, stuffed, pureed, made into a sauce and used in soups and stews. If preserving for future use interests you, they can be oven-dried, dehydrated, canned or frozen.
Whatever your liking, tomatoes are a great source of nutrition. One medium tomato/one cup of cherry tomatoes provides about 25 calories and offer significant sources of vitamins A and C, biotin, molybdenum and lycopene. They also contribute good sources of vitamins K and B6, folate, niacin, potassium, phosphorus, copper, manganese and dietary fiber.
Studies suggest tomatoes are beneficial to both heart and bone health, may provide anti-cancer benefits and have been linked to reducing neurologic disorders, such as Alzheimer’s disease.
My favorite “go-to” recipe for cherry tomatoes is very quick and easy sauté. Preheat a skillet on medium heat then drizzle with olive oil to lightly coat. Toss in whole cherry tomatoes, fresh minced garlic, and a pinch of kosher salt and fresh ground black pepper followed by a sprinkle of grated parmesan cheese. Sautee for 30-60 seconds, stirring very gently as needed. Remove from heat just before the tomatoes pop and deflate. Garnish with fresh basil and enjoy!
Got big slicers? I use the following recipe as a stand-alone meal, side dish or snack, depending on the size of the tomato and how hungry I am. Simply cut a large tomato in half and place cut side up on a rack in a shallow pan. Lightly drizzle tomatoes with balsamic vinegar, then layer with fresh mozzarella cheese followed by panko bread crumbs and a drizzle of melted butter on top. Place 6-8 inches under the oven broiler and cook until the cheese is melted and the breadcrumbs are golden brown. Remove and garnish with fresh chopped basil. The flavors that are created in this dish are amazing; the soft silkiness of the melted cheese and warm tomato accompanied by the crunchiness of the toasted breadcrumbs and the fragrant herbal taste from the fresh basil makes this an outstanding dish anytime of day!
Take action now as to how you will enjoy the peak season of tomatoes. A little preplanning goes a long way in order to take full advantage of your harvest! For more healthy recipe, click here.
