It’s August and our market tables are overflowing with tomatoes, peppers, eggplant, and potatoes. These veggies are members of the nightshade or solanaceae family, also known as hot crops. These plants thrive in the hot humid summers of southern Illinois when leafy plants like kale, broccoli, and lettuce have shriveled up. These plants can be complementary, especially in soups and stews with tomatoes as the base. Summer isn’t the best time for hot soups, however, so why not try a chilled tomato soup called Gazpacho? It’s a perfect way to use up the abundant hot crops and stay cool this time of year!
Nutrition information: Tomatoes are very high in antioxidants, including excellent levels of vitamin C and beta-carotene, and good amounts of manganese and vitamin E, all of which support to heart health (1).
Preparation tips: Remove the core of large tomatoes with a sharp paring knife. Slice the tomato using a very sharp or serrated knife (dull knives will mash tomatoes). Cooking tempers the acidic nature of tomatoes. For a quick dinner, sauté onion in a pan with oil or butter, add season veggies (eggplant, okra, peppers, zucchini, etc.) and cook down for 3-5 minutes. Add in chopped tomatoes and allow to cook down for 15-20 minutes, until the tomatoes have ‘mellowed’ or become less acidic and have broken down forming a sauce. Add seasonings, fresh or dried herbs, salt and pepper and serve over a grain or pasta.
Storage tips: Tomatoes should be stored at room temperature out of direct sunlight for up to one week, depending on ripeness at time of purchase. If the tomatoes begin to overripe before you are ready to use them, place them in the warmest area of your fridge for up to two days. Allow to return to room temperature before using to restore their juiciness and flavor. Tomatoes freeze well, are easy to can, and taste great dried. Make an extra big batch of tomato sauce and freeze portions in ziplock baggies or plastic containers for use in the winter.
Nutrition information: Tomatoes are very high in antioxidants, including excellent levels of vitamin C and beta-carotene, and good amounts of manganese and vitamin E, all of which support to heart health (1).
Preparation tips: Remove the core of large tomatoes with a sharp paring knife. Slice the tomato using a very sharp or serrated knife (dull knives will mash tomatoes). Cooking tempers the acidic nature of tomatoes. For a quick dinner, sauté onion in a pan with oil or butter, add season veggies (eggplant, okra, peppers, zucchini, etc.) and cook down for 3-5 minutes. Add in chopped tomatoes and allow to cook down for 15-20 minutes, until the tomatoes have ‘mellowed’ or become less acidic and have broken down forming a sauce. Add seasonings, fresh or dried herbs, salt and pepper and serve over a grain or pasta.
Storage tips: Tomatoes should be stored at room temperature out of direct sunlight for up to one week, depending on ripeness at time of purchase. If the tomatoes begin to overripe before you are ready to use them, place them in the warmest area of your fridge for up to two days. Allow to return to room temperature before using to restore their juiciness and flavor. Tomatoes freeze well, are easy to can, and taste great dried. Make an extra big batch of tomato sauce and freeze portions in ziplock baggies or plastic containers for use in the winter.
Recipe: Cristaudo's Cafe Gazpacho
 Ingredients: · 1.5 pounds cherry tomatoes · 1 cup tomato juice · 1 cup chopped onion · 1 cup peeled, seeded, cucumber, chopped · 1 cup seeded bell pepper chopped · 2 T olive oil · 1/3 cup vinegar · 3/4 t salt · 1/4 t cayenne pepper · 1/4 t garlic powder. | Directions: 1. Cut cherry tomatoes in half or quarters, chop onion, peel cucumber and remove large seeds by scraping inside with a spoon and cube into ½ inch cubes, remove stems and seeds from peppers and chop into small, ½ inch, pieces. 2. Mix veggies with tomato juice, olive oil, vinegar, and spices 3. Chill in fridge for at least an hour and allow for the flavors to merry. Serve cold. |