What You Need to Know About Tomatoes
Second only to the potato, the tomato is the world’s most popular vegetable.
This is quite an accomplishment given that the tomato is actually a fruit! And with over 7,500 different varieties, possibilities are seemingly limitless.
For our purposes, however, we will be discussing why the tomato will be the star of tonight’s dinner.
In addition to being delicious, the tomato is rich in antioxidants, such as Lycopene. It is a heart healthy food choice, and contains carotene, anthocyanin, vitamin C and vitamin A.
And, surprisingly, cooked tomatoes contain more Lycopene than fresh tomatoes!
Research shows that the cooking process breaks down cellular walls within the tomato, causing a release and concentration of carotenoids. What’s more, Lycopene is better absorbed by our bodies when cooking tomatoes with a small amount of fat –Yum!
Okay, now that I have made you a fan of tomatoes, let me suggest one of my favorite tomato recipes from www.clubsauce.com.
- ¾ cup sun-dried tomatoes packed in oil
- 4 large cloves garlic, 1 whole, 3 minced
- ¼ cup grated imported parmesan cheese + additional cheese to sprinkle on finished dish
- salt and coarsely ground black pepper
- 4+ tbs extra virgin olive oil ***
- 11/2 cup finely chopped onion, carrot, and celery
- ¾ cup dry white wine
- 11/2 lbs whitefish filets, skin and pin bones removed
- 11/2 oz Fumet de Poisson Gold ® (More Than Gourmet fish stock) + 2 cups hot water***
- 1 lb thick spaghetti
- ½ cup oil-cured black olives
- ¼ cup capers packed in salt, rinsed and patted dry
- 11/2 cup coarsely chopped fresh basil leaves
- Combine tomatoes and their oil, 1 clove garlic, Parmesan cheese, 1 tsp salt, and ½ tsp black pepper in an electric blender and purée until almost smooth. Set aside.
- Heat oil in a large, deep sauté pan over medium heat.
- Add chopped onion, carrot, celery and remaining garlic and cook until very soft, about 7 minutes, stirring occasionally.
- Pour in wine and cook over high heat until almost evaporated.
- Season fish liberally with salt and pepper. Lay filets over vegetables, spread tomato pesto over them,
- Pour diluted Fumet de Poisson Gold® into the pan and gently simmer until fish easily flakes, about 20 minutes, breaking it into small pieces with a fork.
- While fish simmers, cook spaghetti in a large pot of salted water until al dente, then drain, and return to pot.
- Pour fish sauce over pasta. Add olives, capers, and basil, and stir to blend. Taste to adjust seasonings.
- Serve with additional cheese, if desired.
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop. For more information, please visit www.clubsauce.com and learn about our fabulous recipes and professional line of More Than Gourmet demi glace and stocks. We carry four different demi glace and over twelve different stocks, including fish, seafood/lobster, chicken, beef, veal, lamb, turkey, duck and more. They’re simple, easy to use products that will add a natural richness and depth of flavor to all your favorite sauces, soups, stews, rice and pasta dishes, stir-fry, braising liquids and more.