Totally Tomatoes!

Tomatoes are one of my favorite foods, and I eat them just about every day. While they are technically fruits most people use them in savory dishes for their flavor, texture, and color. What would a salad be without tomatoes, or spaghetti without marinara? There are so many ways to use them in cooking, but here are a few of my favorites.

Stuff them! Summer is the best time to find ripe, juicy tomatoes. The best ones are probably at your farmer's market or grown in your own backyard. To stuff tomatoes simply cut out the center, seeds and juice from a few tomatoes; generally one per person. You can fill them with anything, from pasta salad to potato salad. Try mixing shrimp, crab, lemon juice, minced garlic, salt, pepper, and freshly chopped basil for a filling. Or make deviled eggs, chopping up the egg whites and adding them to the mix. Then spoon into tomatoes and sprinkle with paprika and a garnish of chopped Italian parsley. Make your favorite chicken salad recipe and fill tomatoes with it. You could also mix some lowfat cream cheese, a little bit of lowfat plain yogurt, chopped chives and parley, a clove of minced garlic, salt, pepper, lemon juice, and flaked smoked salmon. Spoon the mix into the tomatoes. You can serve it chilled or top with some seasoned breadcrumbs, drizzle with olive oil and bake at 350 until the crumbs are golden brown. Use your imagination!

Slice them! Sliced tomatoes can go on just about anything. With just a little salt, pepper, balsamic vinegar, chopped basil and a few shreds of Parmigiano Reggiano or crumbled feta you have a simple, juicy and delicious summer side dish. Place tomato slices on crostini, top with herbed goat cheese and a drizzle of a good olive oil. Serve at room temperature or heat in the oven. Place tomato slices over your favorite casserole, such as mac and cheese, before topping with breadcrumbs and/or cheese. Spread sliced tomatoes with Dijon mustard, sprinkle with salt, pepper, garlic powder, seasoned breadcrumbs, and a little bit of Gruyere. Pop it in the oven at 375 degrees until the topping is lightly browned. Top a tomato slice with lowfat cheese, sliced deli meat, and a leaf of romaine lettuce for a bread free sandwich. You'll have to use a fork of course.

Chop them! Throw some chopped tomatoes into the blender with your favorite vinaigrette dressing for a sweet tomato burst. It also adds flavor and texture so you can use less oil. Add chopped tomatoes at the end of a stir-fry for a fresh twist. Toss them into a pasta salad or a hot pasta dish. Make your own light marinara sauce. Sauté garlic, onions, chopped tomatoes, a dusting of Italian seasoning and oregano, salt and pepper to taste. Cook until tomatoes break down and onions are soft and tender. Add red wine and balsamic vinegar, let reduce a few minutes. Then add a can of a good brand of roasted tomatoes. You could also roast and puree your own tomatoes if you desire. Let the sauce cook for a while at low heat. When it's done stir in some fresh, chopped basil and Italian parsley. You can have this ready in half an hour, but it's better if made the day before. Marinara sauce isn't just for pasta these days. Mix it with roasted or grilled vegetables, top with your favorite cheese and bake until bubbly. Spoon some over steamed asparagus or broccoli, or use it as a topping for a (small) baked potato and top with grated lowfat mozzarella. Broil until cheese is melted. You can also use a tablespoon or two of marinara to add more flavor to another sauce. Spoon some on whole grain pita bread, top with lowfat mozzarella, torn basil leaves, and a sprinkle each of finely grated Parmigiano Reggiano and EV olive oil. Bake until melted for a quick mid-week pizza or easy appetizers.

Eat them! Enjoy them on a daily basis during the summer, which is their peak season. Towards the end of summer stock up on tomatoes and experiment with some different preservation methods. If you are new to canning make sure you look up a good recipe, perhaps at an agricultural website. Tomatoes have a lot of acid so they can be tricky. If you don't want to can them, puree seeded and peeled tomatoes and freeze in small containers. Or make your own tomato jam and freeze. Try making your own dried tomatoes by cutting roma tomatoes in half, scooping out the seeds, and salting them and placing them face down for a few minutes on paper towels to dry them a little. Place them on an oiled baking sheet cut side up and bake in a low oven, around 200-225 degrees for 1 ½ - 2 hours. Then after they've cooled place them in freezer baggies, and lay flat until frozen. You'll be able to enjoy the sweet tomato taste all through the dreary winter.

Tomatoes are not only a ripe, juicy addition to sweet and savory dishes, but they are also nutritional powerhouses. They contain the powerful antioxidant Lycopene, and high levels of beta carotene, Vitamins C and E, and also potassium. Finally, a food that is not only delicious but also good for you! Go totally tomatoes this summer and reap the health and taste rewards.