Drunken Little Tomatoes with Citrus Dill Salt
- Place 1 pint multicolored cherry, pear, and grape tomatoes in a shallow baking dish.
- With a toothpick, prick 4 holes in each.
- Pour 1/4 cup vodka over tomatoes and let stand overnight.
- While tomatoes marinate, combine 1 teaspoon kosher salt, 1/2 teaspoon each finely grated lime and lemon peel, and 1 teaspoon fresh dill in a clean spice grinder or mini chopper and pulse until blended.
- Roll tomatoes in salt mixture just before serving.
Makes a great appetizer for guests.
Makes 8 servings.
Per serving: 24 calories, 0 g fat, 2 g carbs, 0 g fiber, 239 mg sodium, 0 g protein
Blender Golden Gazpacho
A gorgeous first course:
- Cut up 5 medium yellow or orange tomatoes and place in a blender with 11/2 cups chopped seeded cucumber, 1/2 cup chopped green pepper, 1/4 cup chopped red onion, 1 minced garlic clove, 1 teaspoon seeded minced jalapeno, 1 tablespoon sherry vinegar, 1 tablespoon extravirgin olive oil, and 1/2 teaspoon salt; puree.
- Chill for 30 minutes.
- Serve garnished with diced avocado, if desired.
Makes a great appetizer for guests.
Makes 4 servings.
Per serving: 76 calories, 4 g fat (<1 g sat), 9 g carbs, 2 g fiber, 357 mg sodium, 2 g protein
Heirloom Tomato And Eggplant Stacks
A gorgeous first course:
- 1 log (4 ounces) soft goat cheese, softened
- 2 Tbsp finely chopped fresh basil
- 1 Tbsp chopped fresh thyme
- 1 large eggplant, about 1 lb
- 3/4 tsp salt
- 3 tsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
- 1/4 tsp ground black pepper
- 2 medium heirloom tomatoes in assorted colors, cored and thinly sliced crosswise into 4 rounds
- Combine goat cheese, basil, and thyme. Set aside. Prepare grill.
- Cut eggplant crosswise into 1/2-inch-thick slices. Place in a colander and sprinkle with 1/2 teaspoon salt; toss to mix. Let stand 10 minutes. Rinse and pat dry. Brush slices with 1 teaspoon oil and grill for 4 minutes; turn over and continue grilling for 4 to 5 minutes, or until tender.
- Combine remaining 2 teaspoons oil, vinegar, and mustard, and whisk to blend. Stir in remaining 1/4 teaspoon salt and pepper.
- To assemble stacks, place 1 eggplant slice on a plate. Top with an eighth of the cheese mixture and a slice of tomato. Drizzle with 1/2 teaspoon vinaigrette.
Add another slice of eggplant, cheese, tomato, and a final slice of eggplant; top with 1 teaspoon vinaigrette. Let stand 5 minutes to allow cheese to melt.
Makes 4 servings (stacks)
Per serving: 155 calories, 10 g fat (5 g sat), 11 g carbs, 1 g fiber, 264 mg sodium, 7 g protein
Thyme-Roasted Plum Tomatoes
Simply the perfect side dish:
- Preheat oven to 250�F.
- Halve 2 pounds (about 12) plum tomatoes lengthwise and place on a rimmed baking sheet lined with parchment or foil.
- Drizzle tomatoes with 1 tablespoon olive oil and sprinkle with 1 tablespoon fresh thyme leaves and 1/4 teaspoon salt.
- Roast for 2 to 2 1/2 hours or until collapsed.
Makes 6 servings.
Per serving: 53 calories, 3 g fat (<1 g sat), 7 g carbs, 2 g fiber, 112 mg sodium, 1 g protein
Rustic Tomato & Roasted Corn Pizza
- 1 tsp sugar
- 1 package quick-dry yeast (about 2 1/4 tsp)
- 1/2 cup warm water (100�F to 110�F)
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt Cooking spray
- 2 tsp yellow cornmeal
- 1/2 cup fresh yellow corn kernels
- 3/4 cup (3 oz) shredded part-skim mozzarella cheese
- 2 medium heirloom tomatoes (assorted colors), sliced
- 1/4 cup small fresh basil leaves
- 3/4 cup (3 oz) shredded smoked provolone
- Dissolve sugar and yeast in a large bowl of warm water until well blended. Let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.
- Place dough in a large bowl coated with cooking spray, and turn dough to coat with cooking spray. Cover and let rise in a warm place (85�F), free from drafts, for 30 minutes. Punch dough down, then cover and let stand for 5 minutes. Line a baking sheet with parchment paper and sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim. Let rise for 10 minutes.
- While crust is rising, place a dry nonstick skillet over medium-high heat. Add corn and cook for 5 minutes, until it begins to brown. Remove from heat. Preheat oven to 475�F.
- Sprinkle mozzarella evenly over dough and arrange heirloom tomato slices evenly on top. Sprinkle with roasted corn, basil leaves, and smoked provolone. Bake for 15 minutes, or until crust is lightly browned.
Makes 8 servings.
Per serving: 181 calories, 6 g fat (3 g sat), 23 g carbs, 1 g fiber, 299 mg sodium, 9 g protein
Pickled Tomatoes
- 1 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- 2 tsp mustard seed
- 2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp crushed red pepper flakes
- 1 cup distilled white vinegar
- 1/4 cup sugar
- 1 tsp salt
- 6 small, firm tomatoes of assorted colors (yellow, orange, green, brown), about 1 lb, each sliced lengthwise into 8 wedges
- 1/2 cup julienned red bell pepper
- Warm oil in a small saucepan over medium heat. Stir in garlic and cook for 1 minute. Add mustard seed, cumin, turmeric, and red pepper flakes; cook for 1 minute. Remove from heat and allow to cool slightly.
- Add vinegar and sugar; return pan to stove and cook over medium heat for 3 to 4 minutes or until sugar melts. Stir in salt; remove from stove and cool slightly again.
- Place half the tomatoes and pepper pieces in a sterilized quart jar. Add half the vinegar mixture. Put remaining tomatoes and peppers in the jar, then pour in the remaining vinegar mixture. Cover and refrigerate for 4 hours.
Makes 6 servings.
Per serving: 77 calories, 3 g fat (<1 g sat), 12 g carbs, 1 g fiber, 419 mg sodium, 1 g protein
Heirloom Tomato & Peach Salad
- Chop 6 medium Green Zebra or other heirloom tomatoes and 3 large yellow peaches into 1/2-inch pieces.
- Toss with 3 ounces cubed fresh mozzarella, 1/3 cup small or torn basil leaves, 4 teaspoons basil oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
You won't miss your greens one bit.
Makes 4 servings.
Per serving: 219 calories, 10 g fat (3 g sat), 26 g carbs, 4 g fiber, 268 mg sodium, 9 g protein
Pasta And Salsa Cruda
- 2 lbs red heirloom or beefsteak tomatoes, cored and chopped into
- 1/2 -inch pieces
- 1/4 cup julienned fresh basil
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp chopped fresh thyme
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp freshly ground black pepper
- 8 oz campanelle or penne pasta
- 1/2 tsp salt
- Combine all ingredients except pasta and salt in a large glass bowl. Let the mixture stand for 30 minutes.
- Cook pasta. Drain and toss hot pasta with tomato mixture and salt. Add mozzarella and chopped olives, if desired. Serve immediately.
Makes 4 servings.
Per serving: 348 calories, 12 g fat (2 g sat), 52 g carbs, 5 g fiber, 310 mg sodium, 10 g protein
Tomato Granita
- Place 1 pound chopped beefsteak tomatoes, 2 tablespoons raspberry vinegar, 1 teaspoon olive oil, and 1/4 teaspoon salt in a blender; puree until smooth.
- Pour mixture through a fine sieve, pressing with the back of a spoon to release liquid.
- Place liquid in an 8-inch glass or ceramic baking dish and freeze for 2 hours, stirring occasionally, until smooth and firm.
- To serve, scrape mixture with a fork to form snow-conelike crystals.
- Serve immediately as a refreshing (and surprising) dessert.
Makes 8 servings (1/2 cup each).
Per serving: 17 calories, <1 g fat (<1 g sat), 3 g carbs, 1 g fiber, 77 mg sodium, 1 g protein
Feta Orzo Stuffed Tomatoes
- 1 cup cooked orzo, cooled
- 2/3 cup finely chopped bell peppers (orange, red, yellow)
- 1/2 cup reduced-fat feta cheese crumbles
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 tsp finely grated lemon peel
- 1 1/2 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 tomatoes
- Combine all ingredients except tomatoes.
- Cut the top off each tomato and scoop out seeds and inner membranes. Stuff tomatoes with orzo mixture and serve.
Makes 4 servings (1/2 cup each).
Per serving: 179 calories, 8 g fat (2 g sat), 18 g carbs, 3 g fiber, 365 mg sodium, 7 g protein
Copyright © 2010, Women�s Health Magazine
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