---

They come in all shapes and sizes and pack a powerful array of disease-fighting nutrients. Juicy, sweet tomatoes picked off the vine are one of summer’s greatest veggies. They are really a fruit, but I won’t go into that. No matter how you eat them, whether in wedges, round slices, chunks or squished, they add a bit of tang to salads, sauces, salsas and more.

Tomatoes are packed with vitamin C, potassium, fiber and lycopene, the pigment that colors tomatoes red and fights diseases. People have seen lycopene as a “male nutrient” that protects against prostate cancer. It is found that it can protect women’s hearts, also. A nationally known university did a study on 35,000 women and found that those who at more than seven servings of tomato-based foods a week cut their risk of cardiovascular disease by 30 percent. Tomatoes and products such as ketchup and salsa may also protect against lung and stomach cancers, as well as cataracts in men and women.

Now it’s time, with  ripe tomatoes flooding farm stands, farmers’ markets and your own gardens, to load up your basket or box with this wonderful veggie. If you’re a “canner,” get busy and freeze or can spaghetti sauce, salsa, chili, stewed and diced, tomato juice, etc. for the cold winter ahead.

It’s great to make sauces that aren’t laden with high sodium levels. Try not to keep tomatoes in the fridge as they lose some of their sweetness. I know, how are you going to put a bushel or tomatoes in the fridge? Eat as many as you can and put away the rest.

B-T DIP
1 medium tomato, seeded and diced small, divided
1-8 oz. pkg. cream cheese, softened
1/2 c. ranch salad dressing
8 strips of bacon, cooked and crumbled
1/2 c. minced celery
1 T. minced onion
1-1/2 t. sugar
Assorted crackers or toasted French bread, sliced and crudites (cauliflower, broccoli, carrots, celery, and green and red pepper sticks

Set aside 2 T. tomato for garnish. In a small bowl, combine cream cheese and salad dressing. Add next four ingredients, plus remaining tomato, mix well. Cover and refrigerate for two hours. Garnish with diced tomato. Serve with assorted crackers, etc. Makes 3-1/2 c.
Note: I use one packet of sugar substitute and 3/4 t. sugar in place of all sugar.

+++++

CREAMY ZUCCHINI SAUTE
2 medium zucchinis, cut in 3/4 inch cubes
1 medium yellow summer squash, cut into 3/4 inch cubes
1/3 c. diced onion
1 T. olive oil
6 medium plum or Roma  tomatoes, diced
3/4 t. salt
1/4 t. pepper
Grated Parmesan cheese

In a large skillet, saute first three ingredients in oil for five minutes over medium-high heat; stir constantly. Add remaining ingredients, except cheese; cook and stir until veggies are tender. Transfer to serving bowl; sprinkle with cheese. Makes six servings.

Thought for the Day:  Pick your friends, but not to pieces.

---