It’s the season to celebrate the tomato. The plant I’ve been babying along all summer is weighted down with fragrant, sweet and tangy tomatoes. There’s nothing finer than pulling a warm red tomato off the vine, rinsing it off, slicing it in half, sprinkling it lightly with salt, and eating it in two juicy gulps.
Over the last few years, I’ve learned a little about growing tomatoes in containers. Actually, I haven’t learned my lesson. When I put that little plant in its pot, I postpone putting a tomato frame around it. It seems so small – then before I know it, the plant is too big to put the frame around and I have to use all kinds of tricks to support its heavy branches. Next year the frame goes on as soon that little seedling gets stuck in the dirt. Also, I will plant more than one plant. Since it takes quite a bit of energy to coax along that single plant, I might as well have a few since I’m out there anyway.
According to the American Dietetic Association, tomatoes are high in Vitamin C and contain little cancer-fighting nutrients such as lycopene. Unlike many vegetables, tomatoes are even more nutritious when they’re cooked because the lycopene is easier to absorb. There is also evidence that adding a little healthy fat, such as olive oil, improves absorption even further.
And so, recipes. This one is from a recent edition of the Globe and Mail.
Tomato and Goat Cheese Salad
Dressing
1/2 cup cherry tomatoes, seeded
12 tsp ground coriander seed
1/4 cup olive oil
some chopped fresh basil (to taste)
1 tsp sherry vinegar
salt and freshly round pepper
Salad
4 medium heirloom or other tomatoes
8 ounces aged goat cheese
salt and freshly ground pepper
Combine ingredients for the dressing and puree in a food processor till smooth. Set aside.
Slice tomatoes thinly. Cut goat cheese into 8 slices and place one slice on each of the four plates.
Drizzle some dressing over the goat cheese. Top each slice of cheese with a few slices of tomato and drizzle with a little dressing. Place another slice of cheese on top and then a few more slices of tomato. Drizzle on some more dressing. Decorate with a few basil leaves and left over dressing.
And for some additonal food fun go to this link by one of my favourite food writers, Cinda Chavich
