Some Say Tomato...

Everyone loves tomatoes, well almost everyone, except for me.  I must admit that I am one of few that do not like tomatoes.  However, there is good news for us tomato haters, they are actually better for you when cooked..….

By:  Chef Margie Arosh

Cooking tomatoes lowers the acidity level and actually increases the amount of “lycopene”.   Lycopene is an antioxidant that has the ability to protect our cells and organs from damage and disease.  It is especially powerful when eaten with fat soluble food such as olive oil, avocadoes or nuts. 

Tomatoes are one of the 14 “Super Foods’.  These powerhouses of nutrition are sweet in flavor with an acidic background and are considered a fruit in the botanical sense, however are treated as a vegetable in cooking.

Tomato paste has the highest concentration of lycopene and is an excellent way to enhance flavor.  When storing tomato paste in the refrigerator make sure to cover it with oil or it will oxidize.

The best part about tomatoes is that you don’t have to work hard to get your kids to eat them.  They are easily incorporated into any meal, fresh or cooked.  A good idea is to make a big pot of tomato sauce and store it small containers in the freezer to enjoy when needed. 

Matbucha” – Braised Tomato & Pepper Salad

Ingredients:

·       3 cans whole tomatoes (San Marzano is my favorite)

·       6 garlic cloves

·       2 green peppers

·       1 banana hot pepper

·       1 teaspoon kosher salt

·       1 teaspoon paprika

·       1 teaspoon sugar

·       ½ teaspoon chili flakes (optional)

·       ¼ cup olive oil

Method:

Drain tomato juice from cans and set aside at least 1 cup.  The rest of the juice can be saved for another dish or discarded.  Place in a food processor and pulse 2 - 3 times just to break down the tomatoes.  Set aside.

In a heavy bottomed saucepan add olive oil, lightly crushed garlic cloves, sliced banana peppers and chili flakes and heat over medium low heat stirring until the pepper begins to soften.  Add the tomatoes, salt and paprika, sugar, 1 cup of the reserved tomato juice and reduce heat to a low simmer.  

While the tomatoes are simmering, roast 2 green pepper under the broiler until blackened.  Place in paper bag or cover tightly in a bowl.  When cool, peel, cut into strips and add to tomatoes.

Cook until all the liquid evaporates.  About 2 - 3 hours.  Stir continuously to avoid scorching on the bottom of the pan.

Serve cold or at room temperature over a slice of grilled eggplant.

Yield: 2 cups

Grilled Eggplant:

Pre-Heat grill or oven broiler to high.  Slice an eggplant into ¼ inch slices. Brush with olive oil, season with salt and pepper and place on a parchment lined tray or on the grill.  Grill on both sides until golden brown.