There would be no salsa without it. Or spaghetti sauce or ketchup. Pizza would be nonexistent. It’s full of antioxidants. What is it? The tomato, that’s what.
Tomatoes were believed to have originated in Peru as early as the 13th or 14th century. Their seeds traveled to Mexico, Spain, Great Britain (where they were thought to be poisonous) and America, courtesy of Thomas Jefferson.
Tomatoes are available fresh, frozen, canned, jarred, roasted, hot, cold, whole, or puréed. Souped, sauced, sliced, spiced, and juiced.
Tomatoes also come in many shapes and sizes: from the extra large and meaty beef steak down to the tiny grape size they’re sweet and tangy. And best when picked ripe off the vine.
Another type is the heirloom tomato. This type has seeds that have been passed down through many generations and retain the characteristics of that particular tomato.
Whatever variety of tomato you choose they’re all delicious and add so much flavor to a recipe.
Like bruschetta? Chop tomatoes, basil, garlic, salt and pepper. Slice some Italian bread, toast and rub with cut garlic. Spoon tomato mixture on each slice, drizzle on some olive oil and a little balsamic vinegar and top with grated Parmesan cheese. Yum!
Here is another way to prepare tomatoes.
Marinated Tomatoes and Onion Salad
3 lbs. tomatoes (6 large) sliced 1/4″ thick 1 large red onion thinly sliced] 2 scallions, green part only thinly sliced 5 or 6 large basil leaves sliced thin into ribbons 1 16 oz. bottle balsamic vinaigrette dressing 2 garlic cloves, minced
Separate onions into rings. Alternately layer tomato and larger onion slices in a large bowl or casserole dish with a lid. Mix together dressing, garlic, and basil in a bowl and pour over tomato mixture. Sprinkle scallions over all.
Carefully tilt dish and spoon dressing to moisten everything and refrigerate for at least 3 hours. Every half hour or so continue to spoon dressing over salad so it will marinate. Serve.