Living Well - Summer 2015 - Beaufort - (Page 46)
IN THE MARKET BY LEXI DWYER
THREE WAYS TO PREPARE
TOMATOES
With these suggestions for serving tomatoes, you'll never be
stumped on what to do with a bumper crop of summer beauties
You could say the lush, lovely tomato has a bit of an identity crisis: Though it acts
like a vegetable in soups and salads, botanists say its seed-filled interior makes it
undoubtedly a fruit. What's not debatable is the tomato's numerous health benefits.
"Tomatoes are rich in vitamins A and C as well as potassium and the antioxidant lycopene,
which is thought to lower your risk of prostate, lung and stomach cancers," says registered
dietitian Alissa Rumsey, a spokeswoman for the Academy of Nutrition and Dietetics.
At the supermarket, be sure to get the freshest tomatoes possible by avoiding ones
with crispy vines and stems, pale pink coloring or bruising. Then give a squeeze-the fruit
should be firm or yield to touch only slightly. Finally, do the stroke test: Run your finger
along the skin and if it wrinkles, move on. Once you've stocked up, try these three tasty
tomato preparations:
TURN THEM INTO
SALSA
Jarred salsas are often
loaded with sodium and
other additives. Making
your own from scratch is
so easy that you'll never go
back to the store-bought
stuff. The basic technique:
Roughly chop tomatoes
and red onion and toss with
salt, pepper, cilantro and
lime juice. For a creamy,
guacamole-like texture, stir
in diced avocado.
46
SU M M ER 2015
2
ROAST THEM
Preheat the oven
to 350 F and line a baking sheet with parchment
paper. Place halved, seeded
tomatoes cut side up on
the sheet, drizzle with olive
oil, and season with salt and
pepper. Roast for about
an hour or until slightly
charred and tender. Freeze
extra portions for soups,
stews and pasta dishes.
3
QUICK-PICKLE THEM
This method works
especially well for cherry
tomatoes. First, you'll
need a brine recipe, which
entails boiling water, vinegar, sugar, salt and seasonings. While the brine
cooks, fill a mason jar with
tomatoes (poke holes in
each to let liquid in) and
top with fresh dill. After
the brine cools, transfer it
to the jar and refrigerate
for at least 24 hours. I
MAIN PHOTO BY GETTY/VICTORIA FIRMSTON; INSET PHOTOS BY THINKSTOCK
1
Table of Contents for the Digital Edition of Living Well - Summer 2015 - Beaufort
Contents
Living Well - Summer 2015 - Beaufort
Living Well - Summer 2015 - Beaufort - (Page Cover1)
Living Well - Summer 2015 - Beaufort - (Page Cover2)
Living Well - Summer 2015 - Beaufort - Contents (Page 1)
Living Well - Summer 2015 - Beaufort - Contents (Page 2)
Living Well - Summer 2015 - Beaufort - Contents (Page 3)
Living Well - Summer 2015 - Beaufort - Contents (Page 4)
Living Well - Summer 2015 - Beaufort - Contents (Page 5)
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Living Well - Summer 2015 - Beaufort - Contents (Page 7)
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