Common Ground | Recipes

RECIPES FROM COMMON GROUND: TOMATOES

by Rhonda DeLoatch

I look forward to our tomato harvest every year! The bounty is plentiful, and the variety of FRUITS (yes, a tomato is actually a fruit, not a vegetable) is amazing. From the orange Nebraska Weddings, to the Green Zebras, to the stunning purple Black Princes, to Brandywine, to Lillians Yellow Heirloom, to the classic Big Beef, it's an explosion of color and fragrance. We use tomatoes not only as a salad component, but for tarts, salsa, soups, pasta sauces, and a student favorite, BLT's with turkey bacon and garden lettuce.

Nutritional Information

One medium tomato (148 g) contains only 25 calories, supplies 40 percent of the U.S. recommended daily allowance (U.S. RDA) of vitamin C and 20 percent of vitamin A, some of which is in the form of beta-carotene. Tomatoes also contain lycopene, one of the most powerful antioxidants. which reduces oxidative damage (damage due to oxygen) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by capturing electrons and thus modifying chemical structures. Lycopene is the substance that gives tomatoes their rich red color. It also reduces the risk for prostate cancer in men and helps reduce heart disease.Tomatoes also contain 1g of dietary fiber, about as much fiber as a slice of whole wheat bread. Tomatoes provide potassium, iron, phosphorous and some B vitamins. They are low in sodium and contain no cholesterol. (source-elook.org)

Tomato Trivia

According to the U.S. Department of Agriculture, Americans eat more than 22 pounds of tomatoes every year (up from 13 pounds per person in 1980). More than half this amount is eaten in the form of ketchup and tomato sauce. And cooked forms of tomatoes have four times the amount of lycopene (our anitoxidant friend!) of raw tomatoes.

According to the 1996 edition of the Guinness Book of Records the largest tomato ever grown weighed in at 7 pounds, 12 ounces.

The tomato is in the same family as the potato, pepper, eggplant, and petunia.

Tomato juice is the official state beverage of Ohio.

I hope you enjoy this simple recipe, perhaps with your own garden bounty!

Tomato and Red Onion Salad

Ingredients

One medium onion, sliced into thin rings

1/2 cup cider vinegar

1/4 cup light brown sugar

8 cups tomatoes (you can use smaller grape tomatoes whole, or cut larger tomatoes in half)

Directions

In medium bowl combine 4 cups cold water and 2 teaspoons salt; stir to dissolve. Add onion slices, stir to separate rings. Let stand 20 minutes and drain.

Meanwhile, for Sweet & Sour dressing: in small bowl whisk together vinegar, sugar, and 3/4 tsp each black pepper and salt. Combine tomatoes and onions. Add dressing, gently toss to coat. Let stand 5 minutes.

Makes approximately six 1 cup servings.


	Tomatoes RECIPES FROM COMMON GROUND: TOMATOES by Rhonda DeLoatch Read other recipes from Common Ground. I look forward to our tomato harvest every year! The bounty is plentiful, and the variety of FRUITS (yes, a tomato is actually a fruit, not a vegetable) is amazing. From the orange Nebraska Weddings, to the Green Zebras, to the stunning purple Black Princes, to Brandywine, to Lillians Yellow Heirloom, to the classic Big Beef, it's an explosion of color and fragrance. We use tomatoes not only as a salad component, but for tarts, salsa, soups, pasta sauces, and a student favorite, BLT's with turkey bacon and garden lettuce. Nutritional Information One medium tomato (148 g) contains only 25 calories, supplies 40 percent of the U.S. recommended daily allowance (U.S. RDA) of vitamin C and 20 percent of vitamin A, some of which is in the form of beta-carotene. Tomatoes also contain lycopene, one of the most powerful antioxidants. which reduces oxidative damage (damage due to oxygen) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by capturing electrons and thus modifying chemical structures. Lycopene is the substance that gives tomatoes their rich red color. It also reduces the risk for prostate cancer in men and helps reduce heart disease.Tomatoes also contain 1g of dietary fiber, about as much fiber as a slice of whole wheat bread. Tomatoes provide potassium, iron, phosphorous and some B vitamins. They are low in sodium and contain no cholesterol. (source-elook.org) Tomato Trivia According to the U.S. Department of Agriculture, Americans eat more than 22 pounds of tomatoes every year (up from 13 pounds per person in 1980). More than half this amount is eaten in the form of ketchup and tomato sauce. And cooked forms of tomatoes have four times the amount of lycopene (our anitoxidant friend!) of raw tomatoes. According to the 1996 edition of the Guinness Book of Records the largest tomato ever grown weighed in at 7 pounds, 12 ounces. The tomato is in the same family as the potato, pepper, eggplant, and petunia. Tomato juice is the official state beverage of Ohio. I hope you enjoy this simple recipe, perhaps with your own garden bounty! Tomato and Red Onion Salad Ingredients One medium onion, sliced into thin rings 1/2 cup cider vinegar 1/4 cup light brown sugar 8 cups tomatoes (you can use smaller grape tomatoes whole, or cut larger tomatoes in half) Directions In medium bowl combine 4 cups cold water and 2 teaspoons salt; stir to dissolve. Add onion slices, stir to separate rings. Let stand 20 minutes and drain. Meanwhile, for Sweet & Sour dressing: in small bowl whisk together vinegar, sugar, and 3/4 tsp each black pepper and salt. Combine tomatoes and onions. Add dressing, gently toss to coat. Let stand 5 minutes. Makes approximately six 1 cup servings.