HEALTHY RECIPES COLLECTIONS

Fresh, sun-ripened tomatoes not only taste wonderful, offer a range of health benefits as well!

Forget ketchup and cans—summer has truly arrived when the ruby glow of vine-ripe tomatoes graces your garden and the shelves of your local farmers’ market or grocery store. Luscious, juicy tomatoes not only taste wonderful, but also offer a range of health benefits for everybody: an excellent source of vitamin C, plus vitamin A, potassium and fiber. Tomatoes are also high in lycopene, which works with other vitamins and minerals to aid in disease prevention. Research suggests that the combination of nutrients in tomatoes may help prevent cardiovascular disease and prostate cancer.  And although cooked tomatoes have less vitamin C, their lycopene is more available and antioxidant activity is undiminished by cooking. This collection highlights recipes that showcase all the magnificent aspects of the amazing tomato in its cooked and raw forms.

Recipes | Cooking Tips

Healthy Tomato Recipes

Sides & Salads

• Artichoke & Tomato Gratin
• Braised Bok Choy with Tomatoes & Gruyère
• Fresh Tomato Salsa
• Roasted Tomato Vinaigrette
• Scalloped Tomatoes
• Slow-Roasted Cherry Tomato Bruschetta
• Tomato & Fennel Salad
• Tomato Phyllo Tart

Main Dishes

• Broiled Tomato-Pesto Sandwiches
• Chicken Tacos with Charred Tomatoes
• Chilled Tomato Soup with Cilantro-Yogurt Swirl
• Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce
• Grilled Tomato Gazpacho
• Halibut Picante
• Minted Tomato, Onion & Glazed Tofu Kebabs
• Shrimp Salad-Stuffed Tomatoes
• Spinach & Tomato Omelet
• Tandoori Chicken with Tomato-Cucumber Raita
• TLT (Tofu, Lettuce & Tomato Sandwich)

Back to top

Tomato Cooking Tips

A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomatoes, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast iron, can impart an off color and/or off flavor to acidic foods.

To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Back to top

Related Article

Fresh & In Season: Tomatoes

More Healthy Recipes Collections