Cooking with Tammy Kelly: Savor Summer with fresh juicy ripe red tomatoes
Tomatoes are hitting peak season and even though tomatoes are available year round they are never quite as tasty as they are during peak season. There is nothing like biting into a vine-ripened red beauty, especially if you grow it yourself!
Tomaotes are not just delicious there are tons of health benefits. Tomatoes contain lycopene, a natural antioxidant that gives them their nice red color. Lycopepne helps control blood pressure, and lower LDL cholesterol and triglycerides. Lycopene research also shows that there may be a link between tomato consumption and a lower risk of ovarian, gastric, pancreatic, and prostrate cancers. Tomatoes are also a great source of vitamin C and potassium, which are both nutrients we all have a tendency to need more of. Tomatoes may reduce the effects of diabetes by lowering the oxidative stress, inflammation, and tissue damage that diabetes triggers.
Enjoy the health benefits and tasty treat of a fresh ripe tomato.
Easy Tomato Jam
(This is great as a spread for sandwiches, toast, or even a dip)
2 pounds of good ripe tomatoes, cored and coarsely chopped
¾ cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon fresh grated or minced ginger
¼ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon cayenne
Add all of the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning or sticking.
Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.
Fresh Homemade Tomato Sauce
3 pounds medium fresh tomatoes
2 tablespoons extra-virgin olive oil
1/3 cup fincley minced onion
2 large garlic cloves, minced
½ teaspoon sea salt
Freshly ground black pepper
1 tabelspoon tomato paste
2 teaspoons balsamic vinegar
¼ teaspoon sugar
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 sprig fresh basil
Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and press the cut side of the tomato flesh against the large holes of the grater. Grate the tomato flesh into the bowl, leaving the skins behind.
Heat the olive oil in a medium pot over low heat. Add the onion, garlic, salt, and a few grinds of pepper and cook for 3 minutes, stirring often.
Add the tomatoes, tomato paste, balsamic vinegar, sugar, oregano, red pepper flakes, and basil sprig. Cover and simmer over low heat for 30 minutes, stirring occasionally. Remove and discard the basil sprig and season to taste. Serves 4, 2 cups.
Basic Tasty Gazpacho Recipe
2 pounds tomatoes, quartered
2 Persian cucumbers, peeled and chopped, plus more chopped for serving
½ red bell pepper, chopped
1 clove garlic, minced
2 tablespoon red wine vinegar
½ cup water
1/3 cup extra-virgin olive oil, plus more for pan and garnish
Salt
Freshly ground black pepper
2 thick slices French or thick bread
6 cherry tomatoes, optional for serving
2 tablespoons thinly sliced basil
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender, I actually use an immersion blender. Blend until smooth then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add the bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to the other side and cook until crisp, 1-2 minutes more. Remove from the pan and let cool.
To serve, divide the soup among bowls and top with cucumber, tomatoes, basil, and a drizzle of oil.
Stuffed Fresh Tomatoes
4 medium to large tomatoes
½ teaspoon salt, divided
1 tablespoon olive oil
2/3 cup minced onion
2 medium garlic gloves, minced
1/8 teaspoon ground black pepper
½ teaspoon dried oregano
½ cup bread crumbs
1 cup cooked long grain brown rice
½ cup grated Parmesan cheese
3 tablespoons fresh basil, minced or sliced thin
Preheat the oven to 400 degrees and set the rack to the middle position.
With a serrated knife, cut about ½ inch off the top of each tomato. Core the tomatoes. Use a paring knife to cut around the outside edge and with a spoon or serrated grapefruit spoon, scoop out the pulp and seeds. Reserve and chop the pulp to add to the stuffing mix.
Sprinkle the tomatoes with a generous pinch of salt and set them upside down in a colander to drain off any juice.
To prepare the stuffing, heat the olive oil in a saute pan over medium high heat. Add the onions and chopped tomato pulp and saute for about 3 minutes or until the onions start to turn golden and any juice from the tomatoes has evaporated.
Add the garlic and saute for another 30 seconds. Add the remainder of the salt, to taste, pepper, and oregano and stir to combine the seasonings.
Turn off the heat and add the bread crumbs, rice, Parmesan cheese and about 2 tablespoons of basil. Stir to combine.
Stuff each tomato with one quarter of the stuffing mixture. Place the tomatoes in an 8 x 8 inch baking pan or casserole dish and drizzle each one with a little bit of olive oil. Cover lightly with foil. Bake for 15-20 minutes or until the tomatoes are soiftened and the stuffing is golden. Remove the foil for the last 5 minutes to allow the stuffing to brown and get crispy.
Sprinkle the remaining basil over the tomatoes once you remove from the oven. Serve hot, warm, or at room temperature. Serves 4.
Baked Feta Pasta with Tomatoes
(I have shared this before, it was viral on Tik Tok many years ago, it featues the fresh taste of the ripe tomatoes. If you are shooting for a lower carb version, leave out the pasta and add some protein like chicken)
2 pints Grape tomatoes
Olive oil, drizzles
2 chopped garlic cloves
1/3 cp fresh basil (fresh makes all the difference here)
8 ounce block of feta cheese, (I had to substitute crumbles in the same amount)
Salt and fresh ground pepper
8 ounce box of pasta, whole grain penne
Preheat oven to 400 degrees. Pour 2 pints of grape tomatoes into a casserole dish. Place the feta cheese in the center of the tomatoes. Sprinkle tomatoes and cheese with a little sea salt and fresh ground pepper to taste. Drizzle olive oil lightly and evenly over the dish.
Bake in oven for 30 minutes.
While baking, boil pasta according to the box.
Carefully remove the dish after 30 minutes. Add in chopped garlic, fresh basil leaves, chopped, half of the pasta and combine. Once combined add remaining pasta. Serve warm.
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