August 24, 2006 at 7:49 a.m.
Let’s help protect our bodies by using tomatoes in today’s recipes, starting with . . .
TOMATO MOZZARELLA SALAD
1/4 c. red wine vinegar (can use cider vinegar
1 medium garlic clove, minced
1/2 t. salt
pepper to taste
2/3 c. olive or canola oil
1 pint cherry tomatoes, halved or 2 large meaty tomatoes cut in 3/4-inch cubes
1-1/2 c. mozzarella cheese cubes
scant 1/4 c. diced onion (can use green onions using part of green)
2-3 T. minced fresh basil or 2 t. dried basil leaves
In a small bowl, combine first four ingredients. Whisk in oil until well-blended. Combine rest of ingredients in a large bowl. Pour dressing over; toss gently. Cover and chill at least one hour. Remove with a slotted spoon to a serving dish. Makes six servings.
And, another salad using tomatoes.
TOMATO BROCCOLI SALAD
2 large tomatoes, cut into 3/4-inch wedges
1 medium bunch of broccoli, separated and cut into small florets
3/4 c. sliced fresh mushrooms
2 green onions, sliced
3/4 c. olive, canola or vegetable oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. lemon juice
1 t. sugar (I use a granular sugar substitute)
1/2 t. salt, optional
3/4 t. dried thyme leaves
1 medium garlic clove, minced
1/2 t. celery seed
1/4 t. Italian seasoning
1/4 t. lemon-pepper seasoning
1/4 t. paprika
1/4 t. ground mustard
In a saucepan, cook broccoli until crisp-tender, about 5 minutes. Rinse with cold water and drain well; put in a large bowl. Add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; stir gently. Cover and chill for one hour. Serve using a slotted spoon. Makes 6-8 servings.
Tomatoes and zucchini make a good combination in this stew.
TOMATO, SAUSAGE AND ZUCCHINI STEW
1-1/4 lb. bulk Italian sausage
1-1/2 c. sliced celery (cut into 3/4-inch pieces)
8 medium fresh tomatoes (about 4 lbs.) peeled and each cut into 6 wedges
1-1/2 c. tomato juice
1-1/2 t. Italian seasoning
1 t. salt
1 t. sugar
1/2 t. garlic salt
1/2 t. pepper
3 c. frozen or canned corn
4 small zucs, sliced into 1/4-inch pieces
2 medium green peppers, cut into 3/4-inch pieces
1/4 c. water
1/4 c. cornstarch
shredded mozzarella cheese (about 1/2 c.)
In a Dutch oven, brown and crumble sausage. Add celery and cook 15 minutes; drain off fat. Add next nine ingredients; bring to a boil. Reduce heat and simmer, covered for 15 minutes.
Add zucs, corn and peppers; cover and simmer 15 minutes. Combine water and cornstarch in small bowl; stir into stew. Bring to a boil; cook and stir until mixture thickens a bit, 1-2 minutes. Sprinkle with cheese or serve up the stew and pass the cheese and let each person do the sprinkling. Makes 6-8 servings.
NOTE: Three 28 oz. cans of cut-up tomatoes with liquid may be substituted for the fresh tomatoes and juice.
Tomatoes cooked in a skillet with the good taste of stuffed tomatoes.
BUTTERY CRUNCH TOPPED TOMATOES
2 T. butter or margarine, melted
1/3 c. coarsely crushed buttery crackers (Club or Ritz crackers)
1/2 c. shredded cheddar cheese
1 T. snipped fresh parsley
2 T. butter or margarine
1/2 t. caraway seed, optional
1/4 t. salt
pinch of salt
1 T. diced onion
2 large tomatoes, each cut into 10 wedges
In a small bowl, combine first four ingredients; mix well; set aside.
In a large skillet, melt the 2 T. butter; stir in rest of ingredients, cover and cook over medium heat, stirring occasionally until tomatoes are heated through, 2-3 minutes.
Transfer to serving bowl; sprinkle with cheese mixture. Cover; let stand one minute. Serve immediately. Makes 4-5 servings.
This is a colorful side-dish veggie, ready in just 20 minutes.
TOMATO VEGGIE STIR FRY
4 c. shredded cabbage (shredded not too fine and not too coarse)
2 c. diced fresh tomatoes
2 celery ribs, sliced 1/4-inch
1 medium onion, diced
1 medium green pepper, diced
2 T. stick margarine or butter
1/2 t. salt
1/2 t. dill weed (not seed)
In a non-stick skillet, saute veggies in margarin until tender, 15-20 minutes. Season with salt and dill. Makes six servings.
Thought for today: For some people, the closest they get to living in the fast lane is using the express lane at the supermarket.