Tomatoes – Gems of the Garden

Tomatoes are the gems in the garden. At the peak of the growing season, mainly from summer to autumn, nothing can be picked like ripe and juicy tomatoes. Do you have a good harvest of tomatoes this year? Did you sneak away at night and leave the ripe tomatoes in your grocery bag at your neighbor’s door? Do you at least want to leave a recipe card?

Although tomatoes provide many juicy health benefits, their biggest selling point is lycopene, which is related to macular degeneration and many types of cancers (including prostate cancer, cervical cancer, skin cancer, breast and lung cancer) Related lower risk carotenoids.

Tomatoes are best stored outside the refrigerator. Partially ripe tomatoes will mature within a few days at room temperature. Once ripe, the tomatoes will be stored for up to two days without refrigeration. If you have too many things to eat or give away, store them in the hottest part of the refrigerator. Then let them return to room temperature before serving for the best flavor.

Before eating, gently wash the tomatoes in cold water. Cut them into thin slices or serve with salt and pepper. Drizzle with a little olive oil. Stack them on whole wheat sandwiches or add a slice to grilled cheese sandwiches. Cut the tomatoes into small pieces and sprinkle them in a fresh salad or add them to sauces, soups, or peppers. You can even throw them on the grill or under the broilers. There is no wrong way to eat tomatoes!

Instead of sprinkling extra tomatoes on your friends and neighbors, why not cook some amazing new dishes?

Tomato flower

8 medium tomatoes

Salt and pepper to taste

2 cups frozen corn kernels, thawed or fresh corn cobs

1/3 cup chopped red onion

1/4 cup chopped red bell pepper

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 to 2 tablespoons chopped jalapeno

1/2 teaspoon salt

Mix all ingredients except tomatoes in a small bowl. Cover and refrigerate for 2 to 4 hours. Before assembling the tomatoes, take them out of the refrigerator for about 30 minutes. Core Tomato. Slice each tomato from top to bottom, leaving about 1/4-1/2 inch uncut at the bottom. Cut the tomatoes twice and cut into 8 even slices, but leave the slices at the bottom. Sprinkle some salt and/or pepper on the tomatoes. Put each tomato in a decorative colored bowl, and then spread the tomatoes for filling. Put a tablespoon of corn salsa in each tomato. The tomato flower is also good, with grilled shrimp on it, you can eat a bento.

Fried Tomato and Roasted Garlic Mayonnaise

Fried tomatoes

3 medium red or green tomatoes

1/2 cup all-purpose flour

1/4 cup milk

2 beaten eggs

2/3 cup thin dry breadcrumbs or cornmeal

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon Watkins black pepper

1. Cut the unpeeled tomatoes into 1/2 inch slices. Sprinkle with salt and pepper. Let the tomato slices stand for 15 minutes. At the same time, put the flour, milk, eggs and breadcrumbs in a separate shallow dish.

2. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Dip the tomato slices in milk, then in flour, then in eggs, and then in breadcrumbs. In a frying pan, fry half of the coated tomato slices at a time for 4-6 minutes on each side, or until browned. When you cook the remaining tomatoes, add olive oil as needed.

Roasted Garlic Mayonnaise

8 large fresh cloves garlic, peeled

1 teaspoon extra virgin olive oil

1 cup real mayonnaise

Watkins chili powder, Watkins chili powder and Watkins nutmeg 1/4 teaspoon each

1 tablespoon fresh lemon juice

Salt, to taste

Freshly ground Watkins black pepper, seasoned

1. Put the unpeeled garlic in the microwave and drizzle with olive oil.

2. Microwave the unpeeled garlic cloves on high power for 1 to 1 1/2 minutes until they are very soft; let cool. Squeeze the garlic from the skin into a small bowl. Mash the garlic with a fork until it becomes slippery.

3. Add mayonnaise, spices, lemon juice, salt and pepper.

Serve the fried tomatoes with garlic mayonnaise.

Tomato Olive Bread Salad

2 pounds of ripe tomatoes (5 or 6, depending on size)

1/2 cup chopped red onion

1 sweet bell pepper, any color, chopped

1 cup pitted green olives, chopped

1/2 teaspoon salt

1/2 teaspoon Watkins black peppercorns

2 cloves garlic, peeled and chopped

1 stick of thick white bread, cut into large pieces (6-8 cup cubes)

1/4 cup olive oil

1 cup fresh basil leaves

In a large mixing bowl, core and chop the tomatoes, discard the cores. Add red onion, pepper, green olives, salt, black pepper and garlic. Set aside to let the juice come out.

Preheat the oven to 375 degrees Fahrenheit. In a large baking pan, stir the bread cubes and olive oil, and lightly coat with a layer. Bake for 10-15 minutes, stirring once, until light brown.

Let cool for 10 minutes, then beat the toast with the tomato olive mixture to coat. Stir most of the basil, then pile the salad on a full serving plate or six separate salad plates. Sprinkle the remaining basil on top. Service six.

This is a great main course salad. You can also brown the bread on the grill instead of browning, and add grilled chicken or shrimp on top.

Tomatoes and crab

24 cherry tomatoes or 12 small tomatoes

6 ounces crabmeat (drain when canned)

2 scallions, diced

1 celery stick, diced

2 tablespoons mayonnaise

1/2 teaspoon Watkins parsley

1/4 teaspoon Watkins dill weed

Salt and pepper to taste

1/2 cup Italian seasoned croutons

Tomato slices on top. Dig out the inside. In a medium bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, dill, salt and pepper. Fill each tomato. Let cool until ready to serve.Sprinkle croutons with croutons before serving

Tomato Chili Powder Salad Dressing

Season traditional tomato and mozzarella salads or vegetable salads with this condiment, or use it as a light seasoning for fish, grilled chicken breast or pork chops.

3/4 pound plums or other ripe tomatoes

3 tablespoons red wine vinegar

1 to 2 teaspoons light brown sugar

1 small clove garlic, chopped

1/2 teaspoon Watkins chili powder

1/4 cup extra virgin olive oil

Watkins sea salt and Watkins black pepper

Use a paring knife to cut a shallow x at the bottom of the tomatoes. Bring the water in the middle pot to a boil. Put the tomatoes in boiling water for 30 seconds. Use a slotted spoon to transfer the tomatoes to a bowl of cold water. When it is cool enough to cope, peel off the skin and discard.

Cut the tomatoes into quarters. Discard the seeds with your fingers.

Transfer the tomatoes to the blender. Add vinegar, sugar, garlic, chili powder and fruit puree until smooth. Remove the center cover, and when the agitator motor is running, add oil at a stable flow rate and stir thoroughly. Season with salt and pepper. Makes 1 1/2 cups.

Tomatoes “whiten” in a hot bath to easily remove the skin and make the seasoning texture smoother.

Tomatoes add color, flavor and healthy ingredients to your recipes.

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