I could sing the praises of tomatoes until I’m blue in the face, to be honest. Fresh off the vine, canned, baked, sauteed, stewed, raw–it doesn’t matter. Tomatoes are my best friend ever (no offence to my human best friends. But I can’t realistically sustain myself on your flesh. You don’t reproduce fast enough). It doesn’t hurt that they are loaded with antioxidants, vitamins, and other nutritional goodies. That website has a good overview of everything, plus a long list of resources if you’re curious about looking into the studies themselves.
Here are a few of the many ways I like to eat my delicious red (and yellow and orange!) treasures:
- Diced up and sauteed with olive oil and pepper over pasta. I don’t even need a real sauce, usually–a whole small tomato per serving of pasta is usually about perfect.
- As hot soup with a hot sandwich. Tomato soup is perfect with grilled cheese, grilled ham and cheese, grilled turkey and cheese, Reubens, and so on. I make it myself sometimes, but usually I just go for the canned version with the least additives and no HFCS. Remember the rule of thumb: If you can pronounce everything on the label, and know what it does for the food, you’re usually alright.
- Sliced, drizzled with olive oil and cracked pepper, with some mozzarella. One of my favorites to take for lunches, this is wonderful with some of the lower-acid heirloom tomatoes, since you’re eating them straight!
- In just a big pile of sauteed veggies. I often will pull out a pan and, for dinner, saute up a pile of frozen veggies. I almost always add tomatoes to this instead of any sort of stir-fry sauce. Depending on the veggies, I top it with some cheese and serve it with sourdough bread, if the supermarket recently had any on their day-old rack.
- Stuffed with ricotta and italian breadcrumbs. One of my favorite ways! I discovered the recipe by trial-and-error, so I’ll have to make them again before I can post it (The horror!), but you hollow out the tomatoes, reserve what flesh you take out (I toss most of the seeds usually), and mix it together with ricotta and some italian breadcrumbs in a food processor (I used a manual one. I don’t know if that makes a difference). Bake until the skins start bursting. Top with a white cheese (I used mozzarella. I really like mozzarella.) and serve! Magnificent.
- Canned Diced, mixed with Velveeta. Okay, this isn’t remotely healthy, but I’ll be darned if it isn’t the most delicious party dip in existence!
- With Cucumber and hummus on a sandwich. My favorite sandwich, of which I eat three or four a week, is this one. Sometimes I add sliced turkey, or spinach, or something, but most often not. Red Pepper Hummus (or garlic, or lemon, or whatever else strikes your fancy), topped with thinly sliced cucumbers and tomatoes, on a good whole-grain bread, with a spot of italian dressing. It’s delicious, quick, and easy!
I go through four or five tomatoes a week, usually, and perhaps my tooth enamel won’t thank me for it, but I can’t bring myself to remotely regret the deliciousness. What are some ways I’ve missed, to use tomatoes?