Tomatoes: The Juicy Jewel of Summer

Nutrition Facts

• Calories: Approximately 18 calories per 100 grams.
• Vitamins: High in vitamin C, vitamin A, and vitamin K.
• Minerals: Good source of potassium and folate.
• Fiber: Contains dietary fiber, promoting healthy digestion.
• Antioxidants: Rich in lycopene, an antioxidant linked to many health benefits including reduced risk of heart disease and cancer.

Fun Facts

1. Botanical Classification:
   • Botanically, tomatoes are a fruit. However, they are commonly used as a vegetable in culinary contexts.
2. Variety Galore:
   • There are over 10,000 varieties of tomatoes, ranging in color from red to yellow, orange, green, purple, and even striped.
3. Historical Tidbit:
   • Tomatoes were once believed to be poisonous and were called "poison apples" in the 18th century in Europe.
4. World Records:
   • The heaviest tomato on record weighed over 10 pounds! It was grown by Gordon Graham of Edmond, Oklahoma, USA.
5. Storage Tip:
   • Never refrigerate tomatoes! Cold temperatures can alter their texture and flavor. Store them at room temperature away from direct sunlight.

Recipes

• Ingredients:
  • 4 ripe tomatoes, sliced
  • 1 ball fresh mozzarella, sliced
  • Fresh basil leaves
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to taste
• Instructions:
  1. Arrange tomato and mozzarella slices on a plate, alternating and overlapping them.
  2. Tuck basil leaves between the slices.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Season with salt and pepper.
  5. Serve immediately as a refreshing appetizer or side dish.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 8 cups fresh tomatoes, chopped
  • 1 cup vegetable broth
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Optional: 1/2 cup heavy cream for a creamier soup
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
  4. Stir in basil and season with salt and pepper.
  5. Optional: Add heavy cream for a richer texture.
  6. Serve hot with crusty bread.

• Ingredients:
  • 6 large tomatoes
  • 1 cup cooked quinoa or rice
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the tomatoes and scoop out the insides, leaving a thick shell.
  3. In a bowl, mix cooked quinoa or rice, feta cheese, parsley, mint, olive oil, and garlic. Season with salt and pepper.
  4. Stuff the tomatoes with the mixture and place them in a baking dish.
  5. Bake for 20-25 minutes until the tomatoes are tender and the filling is heated through.
  6. Serve as a main dish or a hearty side.

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