Since we are all about healthy food here, I think food in its natural state is just as beautiful (and delicious looking) as that when cooked and prepared. Here's a shot of what came out of our organic garden!! Handpicked and those tomatoes were a result of us watering and watering (no small feat).
Totally organic yellow squash, red tomatoes, small yellow tomatoes, red and orange peppers, green chives and green beans. No pesticides, no GMO, just pure flavor and nutrition. Vine-ripened tomatoes just cannot be compared to grocery store tomatoes that are "artificially" ripened by ethylene gas. Organic, vine-ripened tomatoes have much more body when it comes to taste.
Tomatoes are technically a fruit and are an excellent source of Vitamin C. Note that a tomato grown in a hothouse has half the Vitamin C content as a vine-ripened tomato. Tomatoes when cooked with oil, are rich in carotenoid lycopene, which in studies has led to a significant reduction in prostate cancer (take this advice to the stomach, fellas!). Lycopene in tomatoes is also linked to protecting against lung and stomach cancers.
Haven't tried this recipe, but it sounds about right (should be good). I sometimes add mushrooms for even more flavor. A Williams-Sonoma recipe for Fresh Tomato sauce.
Fresh Tomato Sauce
Use the freshest vine-ripened tomatoes you can find to prepare this simple sauce.
Ingredients:
- 2 1/2 lb. ripe plum tomatoes
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, minced
- 1 Tbs. minced fresh oregano
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh basil
Directions:
Place the tomatoes in a tomato press or food mill set over a bowl and pass them through the press or mill. Repeat as needed until all the large pieces of tomatoes are crushed. Set aside.
In a sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until softened, about 2 minutes. Add the oregano and stir to combine. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, reduce the heat to medium-low and cook, uncovered, until the sauce is thickened, 15 to 20 minutes. Stir in the basil and cook for 1 minute. Makes about 3 cups.
In a sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until softened, about 2 minutes. Add the oregano and stir to combine. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, reduce the heat to medium-low and cook, uncovered, until the sauce is thickened, 15 to 20 minutes. Stir in the basil and cook for 1 minute. Makes about 3 cups.
Source: http://www.williams-sonoma.com/recipe/ and 150 Healthiest Foods on Earth by Jonny Bowden
A picture of one of our tomato plants: Garden Bounty
No comments:
Post a Comment