'Loving up' the tomato this week

It’s about “The Apple of Love,” say the French, the “Apple of Paradise,” say the Germans, and I say tomato and maybe you say toe-mah-toe...whatever! I like to refer to tomatoes as natures own fast food! A little nutritional values of this juicy, red fruit (It really is a fruit): A medium tomato is high in vitamins A and C, low in calories, has no cholesterol and has just 10 mg sodium, a plus for people who are on low sodium diets. Don’t store tomatoes in the fridge as they will lose some of their nutritional and sweetness.

“Tomatoes and tomato-based dishes are a potentially powerful way of fighting heart disease, certain types of cancer and macular degeneration,” as noted by a professor of “Functional Foods for Health” program at the university of Illinois. Put them in a basket or bowl and set them on the counter. If you’ve grown cherry tomatoes or have purchased them, set them out and take several for a quick, healthy snack. Let’s “love” it up.

TOMATO VEGGIE STIR-FRY
1/2 c. (1 stick) butter or margarine
4 c. shredded cabbage (can buy packaged cabbage to equal four cups)
2 celery ribs, sliced
1/4-inch thick
1 each, two medium onions and green pepper, diced
1/2 t. dill weed (not dill seed)
1/4 t. salt
2 c. diced fresh tomatoes

Melt butter in a large, deep skillet, or Dutch oven over medium heat. Add veggies, except tomatoes. Saute for 12-15 minutes. Stir in tomatoes; continue to cook for five minutes. Season with dill weed and salt. Makes six servings. The previous and this next recipe are a great side-dish and excellent for vegetarians.

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TOMATO QUICHE
1 c. diced onion
2 T. butter or margarine
4 large tomatoes, peeled, seeded, diced and drained
1/2 t. salt 1/4 t. each, pepper and dried thyme leaves
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 unbaked pie pastry (10 inches)
4 eggs
1-1/2 c. light cream (half and half)

In a skillet, saute onion in butter, over medium-low heat, until tender, three to four minutes. Add next four ingredients; cook over medium-high heat, stirring lightly, until liquid is almost evaporated, about 10-15 minutes. Remove from heat; sprinkle 1 c. of cheese onto bottom of pie shell. Cover with tomato mixture; sprinkle with rest of cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour slowly over top. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees, bake 35-40 minutes more or until top begins to brown and a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Makes six to eight servings. Note: If you have a four cup measuring cup, use it to mix eggs and cream. Pour over top as directed, going back and forth as you pour it. (Make sense?) Also, if there’s leftover quiche, put it in the fridge, heat it slowly in the microwave, it makes for a quick snack.

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APPETIZER TOMATO CHEESE BREAD
Sour Cream Topping:
1 medium onion, minced (about 2/3 cup)
2 T. butter
1/2 c. sour cream
1/4 c. mayo
1 c. shredded cheddar cheese
1/4 t. each, salt, pepper and leaf oregano
Pinch leaf sage
Base:
2/3 c. milk
2 c. biscuit mix (Bisquick)
3 medium tomatoes, peeled, seeded and sliced
1/4-inch thick.

Topping: Saute onion in butter over medium-low heat until tender. In a medium bowl, blend with remaining topping ingredients; set aside. In a medium bowl, stir milk into biscuit mix to make a soft dough. Turn dough onto well-floured board or plastic cutting surface; knead lightly 10-12 strokes. Pat dough over bottom of buttered 9x13-inch baking pan (cake pan), pushing dough up sides of pan to form a shallow rim. Arrange tomato slices over dough. Spoon on topping; sprinkle with paprika. Bake at 400 degrees for 25 minutes. Let stand 10 minutes before cutting into 12 squares. Note: If you wish, cut each of the 12 squares in half to serve. Thought for the Day: Be humble and gentle. Be patient with each other, making allowance for each other’s faults because of your love.