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Vegetarian Journal
Excerpts
Jul/Aug 1997
Volume XVI, Number 4
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Terrific Tomatoes
By Jacqueline Dunnington
Check out the recipes!
The ancient civilizations of Central and South America have offered a gourmet
gift to the entire world-the tomato. The word itself comes directly from
the Nahuatl language of the Aztecs who called their delicacy the tomatl.
The Spaniards who conquered Mexico, Central and South America returned
to Europe in the 1500s with seeds for the tomato plant. These first seeds
were for the yellow variety of the tomato, then called pomi d'oro, or apples
of gold. The Italians were among the first Europeans to enjoy this gourmet
treat; they concocted the original tomato sauces in Florence. In the 1600s
the French, and later the English, began to include this edible plant from
the New World in their culinary arts.
After a reverse migration back to the New World, the tomato reached the
United States, where it was first scorned on the basis of a false notion
that it was poisonous. A few daring souls started to consume the tomato
in the early nineteenth century, and it has been a staple of our diet ever
since. The Supreme Court was once involved in a battle as to whether the
tomato is a fruit or vegetable. As a result, the tomato is legally a vegetable
and botanically a fruit.
There are over 500 varieties of tomato seeds available that will produce
sizes ranging from that of a grape to a "beefsteak" weighing a kilo (2.2
pounds). Tomatoes are good sources of vitamin C and vitamin A, and they
are a great source of dining pleasure.
Recipes
Fresh Green and Red Tomato Chutney
(Yields about 2 pints)
A zesty relish adapted from the kitchens of India.
4 cups peeled and finely chopped green
tomatoes
3 cups peeled and finely chopped red tomatoes
1/2 cup rice syrup or other liquid sweetener
1 very ripe mango, peeled and finely chopped
1 scant cup apple cider vinegar
1 large yellow onion, slivered
1/2 teaspoon each ground ginger, curry, turmeric, and coriander powder
1 teaspoon each cumin and mustard seeds
Freshly-cracked pepper to taste
In a deep-sided pot, combine all ingredients. Cover; simmer over lowest
heat at least an hour, stirring often until thick. Remove from heat. Cover
and let stand until serving time. Relish can be stored in glass jars in
the refrigerator for at least four weeks.
Total calories per 2 tablespoon serving: 31
Fat: <1 gram
Tomatoes Stuffed with Pistachio Nuts
(Serves 4)
A meal-in-one from Lebanon.
4 large tomatoes
1 cup finely chopped onion
2 cloves garlic, minced
2 teaspoons olive oil
1/2 cup shelled, chopped pistachio nuts
11/4 cups whole-wheat bread crumbs, dried and crushed
1 Tablespoon finely snipped fresh mint leaves
Freshly-cracked pepper to taste
1 cup vegetable broth
Preheat oven to 375 degrees. Prepare tomato shells by plunging whole tomatoes
in boiling water, peeling them and slicing off a bit of the tops. Remove
and pure pulp. Saut onions and garlic in oil until golden. Remove from
heat, combine with nuts, bread crumbs, pulp, and seasonings. Fill tomatoes
and set in baking dish, cover with broth and bake about 30 minutes, covered
with foil first 15 minutes, then uncovered 15 minutes longer. Baste often
and serve hot or chilled.
Total calories per serving: 280
Fat: 13 grams
Double Tomato and Roasted Pepper Sauce
(Serves 4-6)
A luscious, flavorful sauce for your favorite pasta.
2 cups crushed tomatoes
1/2 cup finely chopped sun-dried tomatoes
1/2 cup white wine or water
1 small red bell pepper, seeded and
quartered
1 small green bell pepper, seeded and
quartered
1/2 cup finely chopped white onion
2 cloves garlic, minced
2 or 3 shallots, peeled and minced
1 Tablespoon olive oil
Large pinch each dried, crumbled basil and rosemary
Freshly-cracked pepper to taste
Salt to taste (optional)
Soak crushed and sun-dried tomatoes in wine or water for one hour. Preheat
broiler, set peppers (skin side out and flattened with your fingers) in
broiling pan 4 inches below flame, cook until skin blackens, and remove
from heat. Seal in paper bag for 10 minutes, remove, rinse under running
tap water, remove peel, and chop finely.
In a deep-sided pot, saut onion, garlic, and shallots in oil until soft.
Add all crushed tomatoes, sun-dried tomatoes and liquid, peppers, and seasonings.
Simmer, covered, 20 minutes. Stir occasionally. Serve hot over pasta.
Total calories per serving (without pasta): 115
Fat: 4 grams
Tomato, Corn and Squash Fricassee
(Serves 4)
A simple delight, fresh from the garden.
1 cup finely chopped red onion
1 large clove garlic, minced
1 Tablespoon corn or olive oil
4 large, ripe tomatoes, chopped
1 zucchini (about 12 inches long), sliced
1 yellow squash (about 12 inches long), sliced
1 cup thinly sliced raw or frozen okra
1 cup low-salt tomato juice
Large pinch each of dried chives, basil, and parsley
Salt or salt substitute and freshly-cracked
pepper to taste
1 cup cooked brown rice
Heat oil in a deep-sided soup pot; brown chopped onion with garlic. Add
all vegetables, seasonings, and juice. Lower heat, cover, and simmer for
about 25 minutes. Add rice and mix well. Cook until rice is heated through
and serve in deep bowls with salt-free crackers.
Total calories per serving: 172
Fat: 5 grams
Cold Curried Tomato and Corn Soup
(Serves 4)
An easy to prepare, hearty soup.
4 cups peeled and chopped very ripe tomatoes
1 cup finely chopped sweet red onion
1/2 cup seeded and slivered green pepper
1 teaspoon each curry powder and cumin seeds
Freshly-cracked pepper to taste
1 cup fresh, frozen, or canned corn kernels, drained
Garnish: 2 Tablespoons finely snipped fresh chives
Combine all ingredients (except corn and chives) in a blender or food processor
and blend until smooth. Stir in corn and chives. Serve hot or chilled with
rice cakes or pita bread.
Total calories per serving: 109
Fat: 1 gram
Tomato, White Bean, and Orange Salad
(Serves 4)
An innovative combination of flavors and textures.
2 large, ripe tomatoes, peeled and cut into very thin wedges
1 cup cooked white beans, drained
1/2 cup fresh orange segments
1/2 cup very finely slivered sweet onion
11/2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1/4 cup finely snipped fresh cilantro leaves
Salt and freshly-cracked pepper to taste
Combine all ingredients in a large salad bowl, mix well, and serve with
crusty whole wheat bread.
Total calories per serving: 142
Fat: 6 grams
The Vegetarian Journal published here is not the
complete issue, but these are excerpts from the published magazine.
Anyone wanting to see everything should
subscribe to the magazine.
Converted to HTML by Jeanie Freeman
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The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email: [email protected]
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Last Updated
September 20, 1997
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