Tag Archives: tomatoes

Tomatoes with Fruit

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Yes, we know we’ve talked about tomatoes a lot but the Victor crew came across an interesting quote the other day:

“Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.”

~ Miles Kington

We thought, “but why not!” After all, we like to put fruit in our green tossed salad. So we searched to see if there were any recipes for fruit salad with tomatoes. Here are some recipes we found (links to recipes):

NY Times Tomato Fruit Salad
This is a lovely looking salad with cherry tomatoes, blueberries, grapes, raspberries, nectarine or plum, and pomegranate seeds.

My Recipes Tomato and Watermelon Salad
This salad features watermelon, tomatoes, and onions along with sugar and salad dressing.

Wall Street Journal recipe for Tomato, Stone Fruit and Fresh Mozzarella Salad from Stephanie Izard (of Top Chef fame)
This interesting recipe has tomatoes, pistachios, nectarine, plums, mozzarella, and bread.

Superfoods for your heart from Health.com

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Healthy eating and exercise can lead to a healthier heart. The Victor crew found some tips from Health.com to help prevent heart attacks, like avoiding unhealthy food and eating foods rich in nutrients, fiber, and healthy fats.

  1. Salmon and other fatty fish (like sardines and mackerel) – they contain omega-3 fatty acids
  2. Oatmeal (and other whole grains) – high in soluble fiber
  3. Blueberries – antioxidants, flavonoids
  4. Dark chocolate (yum!) – flavonoids (make sure it’s 60-70% cocoa)
  5. Citrus fruits – flavonoids, vitamin C
  6. Soy – protein without unhealthy fats and cholesterol
  7. Potatoes (not fried) – potassium
  8. Tomatoes – potassium, antioxidants
  9. Nuts – fiber, vitamin E
  10. Legumes – protein without unhealthy fats
  11. Extra-virgin olive oil – monosaturated fats
  12. Red wine – (only one per day) resveratrol (you can also get this from peanut butter and grapes)
  13. Green tea – antioxidants
  14. Broccoli, spinach, kale – antioxidants, fiber, vitamins, minerals
  15. Coffee
  16. Flax or chia seeds – omega-3 fatty acids
  17. Avocado – monounsaturated fats, antioxidants, potassium
  18. Pomegranate – antioxidants

~ Steve Victor

Summer Squash

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Summer squash is a type of squash that is harvested when immature and the rind is still tender and edible. I asked Jody Victor®  to tell us more about it.

Jody Victor®: The name “summer squash” refers to its short storage life as opposed to the longer storage life of winter squash. Summer squashes include: cousa squash, patty pan/scallop squash, yellow crookneck squash, yellow summer squash, and zucchini. Summer squash can be harvested later in the season when the rind is tougher. You just have to prepare them more like a winter squash with longer cooking times.

To prepare summer squash, run it under water until the skin feels clean. Cut off and discard the ends. If the skin is tough or if the skin feels gritty after washing, peel it. Summer squash can be grated, sliced, or cut into desired pieces.

To steam summer squash, arrange the pieces in a strainer or rack over 1/2 inch of boiling water. Cover and steam just until barely tender. Drain well and toss with olive oil or your favorite sauce.

 To sauté summer squash, cook in butter or olive oil over medium-high heat until barely tender. Season with herbs of your choice, salt, and pepper. The healthiest way to sauté any vegetable is in 3 tablespoons of vegetable or chicken broth or even water. Heat liquid in a stainless steel skillet. Once bubbles begin to form add sliced squash, cover, and “healthy sauté” for 3 minutes (1 1/2 minutes on each side). Transfer to a bowl and toss with a Mediterranean dressing or any dressing of your choice.

STUFFED SUMMER SQUASH

3 medium summer squash

1 large onion, chopped

 3 tablespoons olive oil

 1/2 pound sausage

 3 cups fresh bread crumbs, divided in half

 1 cup Parmesan cheese, divided in half

 3 tablespoons parsley, chopped

 4 tablespoons melted butter 

 Cook squash with 4 tablespoons water in microwave on high for 7 minutes. Cool. Saute onion and garlic in olive oil. Remove from pan. Saute sausage until brown. Put onion/garlic back in pan and mix with 1 1/2 cups bread crumbs, 1/2 cup Parmesan cheese, and parsley. Cut squash in half lengthwise and scoop out leaving 1/2 inch shell. Drain scooped-out squash for a few minutes then add to sausage mixture. Put squash mixture in squash shells. Make a topping with melted butter, 1 1/2 cups bread crumbs, and 1/2 cup Parmesan cheese. Bake in greased pan, covered for 30 minutes at 350 degrees. Uncover and bake for another 20 to 25 minutes or until golden brown. Serves 6.

SUMMER SQUASH VEGETABLE MEDLEY

2 pounds yellow summer squash and/or zucchini, sliced

1 green bell pepper, sliced

 2 medium tomatoes, cut into wedges

1/2 onion, sliced

1 clove garlic, chopped]

 Olive oil

5-6 slices jack or cheddar cheese

Basil, dry or chopped fresh

Salt and pepper

Saute squash, onion, garlic, and bell pepper in a large saucepan with a couple tablespoons of olive oil. Brown the vegetables slightly. Sprinkle with basil and stir it in. Remove from heat and add slices of cheese. Cover. In a separate frying pan, sauté tomatoes on medium high heat for about 5 minutes, stirring occasionally. Juices from tomatoes should evaporate some. Add the tomatoes to the rest of the vegetables. Stir gently. Season with salt and pepper to taste. Serves 4.

SUMMER SQUASH WITH ROASTED GARLIC

 2 summer squash

1/4 cup olive oil

3 cloves garlic, minced

1 teaspoon of herbs of choice

 Salt and pepper to taste

 Preheat oven to 450 degrees. Cut each squash lengthwise into quarters. Cut spears in half crosswise and in half again until you have 16 short spears. Toss squash in olive oil and garlic in a bowl. Place in shallow baking dish. Sprinkle with salt and pepper. Roast squash until the spears and garlic begin to brown, 5 to 10 minutes. Check squash after 5 minutes and add time in 2 to 3 minute intervals to avoid burning. Serves 4.

Thanks, Jody!

All the Best!

Steve Victor

Great Green Tomatoes

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We are nearing the last harvest for summer fruits and vegetables. Tomato vines are loaded with green tomatoes that may not ripen. It’s time to enjoy tomatoes green! I asked Jody Victor®   to tell us some of his favorite recipes.

Jody Victor®: Here you go, Steve, a few of my favorites.

Quick Fried Green Tomatoes

2 green tomatoes, sliced 1/2 to 1/3 inch thick

Prepare egg wash with one egg and 2 tablespoons of water

Mix panko bread crumbs with seasonings of choice.

Heat oil in skillet at medium-high heat.

Dip slices in egg washm then breading, then the skillet.

Cook about 2 minutes per side. Turn when edges begin to brown.

Remove slices and place on paper towel-lined plate.

Season with salt and pepper.

Serve with ranch dressing.

Fried Green Tomatoes

1 pound green tomatoes, sliced 1/2 inch thick

1/4 cup all-purpose flour

1/3 cup plain dry breadcrumbs

1/3 cup cornmeal

1/3 cup grated Parmesan cheese

Salt and black pepper

Generous sprinkling of white pepper

2 large eggs, beaten

1/2 cup extra virgin olive oil

In medium bowl, season flour with salt and black and white pepper. Mis well with fork. In a second bowl, place eggs and beat well. In third bowl, mix bread crumbs, cornmeal, and Parmesan cheese. Dredge tomato slices in seasoned flour. Dip them in egg, letting excess drip back into bowl. Press slices in the breadcrumb/cornmeal/Parmesan mixture. In large nonstick skillet, heat olive oil until it shimmers. Add tomatoe slices (single layer) and cook over medium-high heat, turning once, until golden and crisp (2 1/2 to 3 minutes per side). Transfer to paper towel-lined plate. Drizzle with favorite salad dressing.

Grilled Green Tomatoes

1/2 cup olive oil

1/4 cup white balsamic vinegar

2 cloves garlic, minced

1 tablespoon brown sugar

1/8 teaspoon salt

4 medium-size green tomatoes, cut into 1/4 inch slices

1 16-oz package fresh mozzarella cheese, sliced

Salt and pepper to taste

1/3 cup fresh basil, sliced thin

Combine first 5 ingredients in a large zip-top plastic freezer bag. Add tomatoes, seal, and shake gently to coat. Chill for one hour. Preheat grill to 350-400 degrees. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, grill lid down, 3 to 4 minutes on each side or until tender and grill marks appear. Arrange alternating slices of tomato and mozzarella on a large shallow platter. Drizzle with reserved marinade. Salt and pepper to taste ans sprinkle with basil.

                                                                                                                                                                                                                    1                                                                                                                                           3 Thanks, Jody! We’ll be sure to try these.

All the Best!

Steve Victor

 

TOMATOES TIMES 2

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Our last article sounded so good, I asked Jody Victor®  if he had any more favorite recipes with tomatoes. Here’s what he told me.

Jody Victor®: Hey, Steve, it’s that time of year when home-grown tomatoes are available everywhere. Even if you don’t grow them yourself, you can get wonderful tomatoes from your local grocer, roadside stand, or Farmer’s Market in your area. Here’s some more of my favorite recipes.

Green Beans and Roasted Tomatoes

4 cups fresh tomatoes, cut into 1″ pieces

1 whole head garlic, cloves separated and peeled

2 tsp sea salt

1 tsp fresh ground black pepper

1/4 cup olive oil

1 1/2 pounds fresh green beans, trimmed

Preheat oven to 400 degrees. Mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl. Spread into a 9×13 baking dish. Roast tomatoes in preheated oven until they are lightly flecked with brown spots and garlic is tender (about 45 minutes). Remove from oven after 20 minutes and mash lightly with a spatula. While tomatoes are roasting, prepare and steam green beans until just tender (about 5 minutes). Place beans in a serving dish and mix in roasted tomatoes.

Easy Tomato Foccacia Bread

1 10 oz. tube refrigerated pizza crust

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

2 Tbsp fresh rosemary, crushed

2 fresh tomatoes, sliced thin

1/4 cup Parmesan cheese, grated

1/4 cup fresh parsley, minced

Roll out pizza crust and place on a greased baking sheet. Combine olive oil, garlic, salt, pepper, and 1 Tbsp of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, and Parmesan cheese. Bake at 425 degrees for 10-15 minutes.

Pasta with fresh Tomato and Olive Sauce

1/4 cup olive oil

1 cup Kalamata olives or other brine-cured black olives, pitted and chopped

1 medium onion, chopped

6 cloves garlic, chopped

1/2 tsp dried crushed red pepper

1 1/2 pounds plum tomatoes (about 8 large), chopped

2 Tbsp tomato paste

2 Tbsp red wine vinegar

1 pound pasta of choice, fully cooked

1 1/2 cups coarsely grated Parmesan cheese (about 4 oz.)

1 cup fresh basil, chopped

Heat olive oil in large, heavy pot over medium-high heat. Add olives, onion, garlic, and red pepper. Saute until onion begins to soften (about 4 min). Add tomatoes and tomato paste and stir until tomatoes are just warmed through (about 2 min). Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese, and basil. Toss to combine. Season to taste with salt and pepper. Transfer to large serving bowl. Top with remaining Parmesan.

Thanks, Jody! We’ll be sure to try these out!

Steve Victor