Tomatoes are at the Market!

Here’s 2 recipes from the NY Dept of Health PDF that has healthy recipes in both English and Spanish! Click here to open it. Then click on the vegetable or fruit of your choice to view all the recipes. I clicked on tomatoes and here’s what came up:
• For the best buy, choose firm tomatoes with smooth skins. Green
tomatoes will ripen at room temperature.
• To prepare fresh tomatoes, rinse and slice or chop. Eat fresh or
cooked.
• To store fresh, keep tomatoes out of direct sunlight and at room
temperature until ripe, then, if needed, refrigerate for up to a week.
• Tomatoes contain vitamin A, which is good for healthy eyes and skin.
Quick Tips
• One medium tomato is about one cup chopped.
• Add chopped tomatoes to scrambled eggs.
•Cooking is Family Time! Kids can:
• Wash tomatoes under cold water.
• Mash or cut tomatoes to make a quick sauce or salsa.

Easy Tomato Sauce
Ingredients:
1½ teaspoons vegetable oil
1 onion, chopped
2½ cups chopped tomatoes
2 garlic cloves, chopped
½ teaspoon oregano (optional)
½ teaspoon salt
¼ teaspoon pepper
Directions:
1. In a large frying pan, heat oil over medium heat. Add onion and cook until soft. Stir often.
2. Add tomatoes, garlic, oregano, salt and pepper.
3. Simmer for 15 to 20 minutes or until thickened.
4. Serve over pasta, rice or cooked vegetables. Enjoy!
5. Refrigerate leftovers.
Makes 5 servings.

Chilean Tomato Salad
Ingredients:
2 cups thinly sliced onions
½ teaspoon salt
8 cups sliced tomatoes
¼ cup basil or cilantro, torn
1 tablespoon oil
Salt and pepper to taste
Directions:
1. Place onions in a small bowl and sprinkle with salt. Set aside 20 to 30 minutes.
2. Rinse onions under water to remove salt. Drain well.
3. In a large bowl, combine tomatoes, drained onions, and basil or cilantro. Add oil and mix well.
4. Enjoy or refrigerate and serve cold!
5. Refrigerate leftovers.
Makes 8 servings.
Submitted by Beth Bainbridge,
Stellar Farmers’ Markets

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