Tomatoes are a versatile fruit
by Suzanne Jolly
Tomatoes go well with any meal, or at least they seem to in my kitchen. Whether it be in salads, soup, pasta, or sandwiches, tomatoes are a key part of my diet. This month, instead of highlighting a vegetable that I never eat (as I often do), I thought I would share my favourite recipes, with a focus on one of my favourite fruits. While I await some sunshine so that my tomato plants might actually bear fruit, local markets are carrying lots of tomatoes. Tomatoes are a good source of vitamin C and a primary source of lycopene (an antioxidant) (for more information visit: http://cropedia.landfood.ubc.ca/wiki/Tomatoes), which is great for me right now since I have a cold!
It’s simple but it’s my favourite for a solo snack on a warm summer’s day with some pita bread.
Sometimes recipes are even better when you know the story behind their discovery:for New Year’s Day dinner in 2006 during a snowstorm in Whistler, my Italian fighter pilot friend decided to share his mother’s recipe. Before that meal, I think I thought tomato sauce came from cans!
Variations to the recipe: you can add basil, cayenne, B.C. spot prawns, diced red pepper, or flaked tuna to transform this recipe into a wide variety of great dinners/lunches.
Since we are still suffering through rainy weather, I thought I would share this soup as it warms me from the inside out.
If you have a great tomato recipe of your own, please share it in the comments section and you will be entered to win in our monthly draw for a $20 gift card to UBC Food Services!
This is a pretty simple salad, but its really refreshing and easy to make. The first time I ate this salad was the first time I enjoyed cilantro! Now I appreciate how it mixes with different flavours.
2 medium fresh tomatos, diced
1 cup corn (frozen, thawed)
1 cup black beans
1/2 red pepper, diced
1/2 onion, diced
1 Tbl spoon chopped cilantro
Dressing (mix to taste): 1/8 cup lime juice, olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, sriracha