You say ‘tomayto,’ I say ‘tomahto’

Written by Robin Glowa
Tuesday, 17 August 2010 23:00

“It’s difficult to think anything but pleasurable thoughts while eating a homegrown tomato.”

— Lewis Grizzard

Tomatoes, tomatoes everywhere! In August, farmer’s markets and home gardens overflow with round globes of goodness. The splendid summer sun heat has ripened the Big Girls and Boys, Beefsteaks, Jet Stars, Yellow Pears, Sweet 100’s, and heirloom varieties such as Oxheart, Cherokee Purple and Brandywine, to a fantastic state of rich, sweet succulence.

There is perhaps no more glorious sight in the late summer garden than that of these swollen, scarlet fruits almost tumbling off the vine, so heavy and full of pure, natural flavor.

Summer fresh tomatoes are incredibly delicious. The beauty of the most utterly simplistic of dishes is true culinary heaven. Simply sliced and arranged on a platter, summer fresh tomatoes can be drizzled with a bit of extra virgin olive oil and dusted with a smattering of slivered basil. Take a bite and savor what sunshine tastes like.

Chopped and mixed with minced garlic, fresh oregano leaves and balsamic vinegar, and piled onto crisp slices of garlic rubbed bread, fresh tomatoes become a sophisticated bruschetta, a perfect prelude to dinner on a sultry summer’s night.

Whether roasted and blended into a silky soup, or stirred up into a sensational salsa with the zesty bite of jalapenos and cilantro, or layered with thick, crisp bacon, basil mayonnaise and creamy avocado slices in an upscale sandwich, tomatoes are the cook’s love-child of summer.

Pomme d’amour, or “love apples,” as tomatoes are called in France, love the body inside and out.

Purifying the blood, improving the texture and color of the skin, tomatoes protect against infection, as they are a natural antiseptic. Tomatoes also contain Nicotinic acid, which may reduce blood cholesterol.

Tomatoes are a powerhouse source of lycopene, considered to be an amazingly potent antioxidant capable of staving off the growth of numerous types of cancer.

Prepare your delicious life with lush and lovely homegrown tomatoes.

Summer Bruschetta

1 day-old baguette or any crusty bread, cut into 1/4 inch thick slices

Extra Virgin olive oil

4-6 fresh homegrown tomatoes, chopped

1 clove minced garlic

1/4 cup finely minced fresh oregano

1/2 cup slivered basil leaves

Extra virgin olive oil

Balsamic vinegar

Sea salt

Freshly ground black pepper

Coat a frying pan with olive oil to fully cover the bottom. Heat over medium low heat until slightly smoking. Place bread slices in pan. Cook, turning over until both sides have a bit of crustiness and golden brown color. Remove from pan and arrange on a platter.

In a bowl, mix together chopped tomatoes, oregano, basil, a drizzle of olive oil and balsamic vinegar and a grinding of pepper and sea salt. Taste and adjust seasoning if necessary, adding a bit more oil and vinegar if desired.

Top bread with tomato mixture and serve right away.

You could also top bread slices with a smear of goat cheese, cream cheese or slices of fresh mozzarella before topping with tomatoes.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net , call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.

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