Tomatoes Are Rich In More Than Just Great Flavor

Tomatoes are an edible fruit that hail from the nightshade family. Yes-I said fruit. As in not vegetable. Botanically, the tomato is a fruit, while for culinary purposes it is treated as a vegetable. Although the tomato plant originated in the South American Andes, its use as a food crop dates back to at least 500BC in southern Mexico. It continued to spread throughout the world after the Spanish colonization of the Americas. The word tomato comes from the Nahuatl word “tomatotl” and first appeared in print usage in 1595. The earliest discovered cookbook that includes recipes for using tomatoes dates back to 1692 and came from Naples.

While tomatoes were a popular plant for ornamental uses in Europe, they were not eaten for centuries because the mistaken belief that they were poisonous. They were also once believed to be a new form of eggplant. Once the fruit of the tomato plant was determined to be safe for human consumption, Italy began to develop many unique varieties to be used in sauces, pizza and for drying. There are approximately 7,500 varieties of tomatoes being grown for various purposes worldwide. While tomatoes are synonymous with Italian cuisine, China is actually the largest producer of commercial tomatoes in the world. Major producers in the United States include Florida and California and it has become one of the most common garden fruit grown in the country.

The fruit of the tomato is as versatile as it is colorful. Ripened fruit come in a wondrous variety of color, including red, yellow, orange, pink, purple, green, black, white and bi-colors, each possessing its own unique texture and flavor. Home grown tomatoes are chosen for flavor above all else while commercially grown fruit are chosen for uniform shape and size, disease and pest resistance and the ability to ripen after harvest. There are two main types of tomato plants: determinate and indeterminate. A determinate tomato bush tops off at a specific height and produces a full crop at one time. It is the preferred type of plant for commercial growers and home canners. Indeterminate tomatoes develop vines that do not stop growing and continue to produce fruit until the plant is killed off by frost. This is the preferred type for home growers and farmers who wish to sell their produce at farmers markets for an entire season.

Unfortunately, not all tomatoes are created equally. Those grown by commercial farmers are harvested before they have ripened on the vine. Ethylene gas is used to ripen them artificially, resulting in a fruit that has a longer shelf life but less flavor and a mealy texture. Tomatoes picked at the peak of the season tend to have both the best flavor and texture. Tomatoes should be stored, unwashed, at room temperature. Avoid direct sunlight and place them stem down to slow rot. Tomatoes should not be stored in the refrigerator if at all possible, as this leads flavor loss.
Unripened tomatoes should be stored in a paper bag to speed the ripening process. The benefits of a diet rich in tomatoes has been well documented. Most notable is the fruit’s abundance of lycopene, one of the world’s most powerful natural anti-oxidants. Benefits of a diet rich in lycopene include:

• Decreased risk of prostate cancer 
• Decreased risk of breast cancer 
• Decreased risk of head and neck cancer 
• Skin is better able to protect against UV rays 
• Protection against neuro-degenerative disease 
• Decreased symptoms from urinary tract infections 
• Reduction in the risk of cardiovascular disease in type 2 diabetics

Tomatoes are also a good source of potassium, folic acid, vitamins A, C, E, K and B6 as well as thiamin, niacin, magnesium, phosphorous and copper. The benefits of these nutrients are numerous and include stronger bones and the ability for them to repair themselves after being damaged, improving vision, prevention of night blindness, reduction in the risk of macular degeneration, prevention of kidney and gall stones, a decrease in inflammation and allergic reactions and a boost in weight loss hormones. As if that wasn't enough, tomatoes are also low in sodium, saturated fat, cholesterol and calories.

If you are looking for some inspiring recipes to help you add more of this amazing fruit to your diet, consider trying any (or all) of our enticing tomato recipes!

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Rice and spinach stuffed zucchini boats recipe

These delicious "boats" are a yummy and healthy summer entree when its simply too hot to eat meat. 

RICE AND SPINACH STUFFED ZUCCHINI BOATS
Ingredients

• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper, to taste
• dash cayenne pepper
• 1 cup white rice, rinsed
• 2 cups frozen chopped spinach, thawed and drained of excess liquid
• 2 1/2 cups water
• 1/4 cup half and half
• 1/4 cup sun-dried tomatoes, diced
• 1 cup shredded Parmesan cheese, plus more for serving
• 4 medium zucchini

Directions

Preheat oven to 400 degrees F. In a large saucepan, saute garlic in olive oil with salt, pepper and cayenne until fragrant. Add rice, spinach, water and additional salt and pepper if desired. Bring to a boil then immediately reduce heat to low, cover and cook until rice is tender, about 20 minutes. Fluff rice and stir in half and half, tomatoes and cheese. Add additional half and half if needed. Slice the zucchini in half lengthwise and remove the seeds. The halves will resemble a boat. Place the zucchini boats on a baking sheet and fill with the rice mixture. Bake until fork tender, about 20 minutes. Before serving, sprinkle with a little more Parmesan. 

Watermelon margarita recipe from Fruit2O

Here's a new take on a classic summer cocktail from the folks at Fruit2O. 

WATERMELON MARGARITA

• 1 ounce lime juice
• 1 ounce St. Germain
• 2 ounces silver tequila
• 1 cup chilled Watermelon Fruit2O

Directions
Combine all ingredients in a shaker and give a couple shakes to combine. Serve on the rocks with salt and a small slice of fresh watermelon.

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Cheesy chicken enchilada recipe

This hearty dinner is a great way to use leftover chicken, or purchase a roast chicken from the deli to cut down onyour prep time! It has just enough heat to make it flavorful without overpowering more tender tastebuds. If you wish to warm it up more, use two cans of jalapenos instead of one jalapeno and one of green chilies.Recipe, En

CHEESY CHICKEN ENCHILADAS

Ingredients

• 1 onion, chopped
• 1 green pepper, chopped
• olive oil
• salt and pepper to taste
• 3 cups shredded cooked chicken breast
• 1 small can green chilies, chopped
• 1 small can jalapenos, chopped
• 1/4 cup flour
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup Mexican cheese blend, divided
• 12 small corn tortillas
• small can black olives for garnish

Directions

Preheat oven to 350 degrees F. Saute onion and green pepper in olive oil until tender. Sprinkle with salt and pepper, if desired, and combine with chicken, green chilies and jalapenos. Combine flour and coriander in a sauce pan and add broth. Stir until smooth. Cook over medium heat and bring to a boil. Cook until thickened then remove from heat. Add sour cream and half of the cheese and stir until smooth and creamy. Add 1/2 cup of the sauce mixture to the chicken mixture and combine. Warm tortillas and fill each with approximately 1/3-1/2 cup of the chicken mixture. Roll and place seam side down in a 13 X 9 baking dish lined with foil. Spoon remaining sauce over the top of the enchiladas and sprinkle with cheese. If desired, top with black olives. Bake for 30-35 minutes, until cheese is melted and enchiladas are heated through.

Celebrate National Watermelon Day with delicious watermelon tomato gazpacho

Today is National Watermelon Day. If you didn't know that, don't feel bad. I didn't until a few weeks ago. Anyway, now we are all now in the know and it is time to figure out how to celebrate this yummy day! The following recipe is one that I adapted from the current issue of Better Homes and Gardens and is a delicious and unique way to incorporate watermelon into gazpacho. Enjoy!

WATERMELON TOMATO GAZPACHO
Ingredients

• 2 slices sourdough bread, crust removed and torn into pieces
• 3 tablespoons dry white wine
• 1 tablespoon water
• 5 cups watermelon, cubed with seeds removed
• 4 large heirloom tomatoes, quartered and seeded
• 1 medium size red pepper, quartered, seeded and roasted
• 1 small white onion, quartered
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• sea salt, to taste
• sour cream, for garnish
• lime zest, for garnish

Directions
Combine bread, wine and water in a small bowl. Let stand ten minutes until all liquid is fully absorbed. Puree all ingredients, except those needed for garnish, in small batches until smooth. Combine the pureed ingredients in a large bowl and stir until well combined. Tightly cover and refrigerate for up to 2 days, until ready to serve. Top each serving with a dollop of sour cream and a little sprinkling of lime zest. For added color, consider garnishing with a small slice of watermelon on the side of the bowl.

*If this recipe sounds delicious, please visit Dayton Moms Blog and check out my watermelon salsa recipe! ~Aimee~

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