
Tomatoes from Heather's garden
It always amazes me how the seasons bring about exactly what we need at the time. The dog days of summer bring an abundance of mouth-watering tomatoes, and just in time! Tomatoes are very cooling in nature; counteracting the accumulated heat of the season. They hydrate the body and relieve Liver heat which may show up as high blood pressure, red eyes, and headaches. Tomatoes also purify the blood and treat areas of stagnant blood, either when eaten as a food or when applying thin slices of tomato topically. Tomatoes also encourage digestion and can be used to help with indigestion or constipation.
Tomatoes are not for everyone, though. As a kid, I couldn’t stand tomatoes and had to sit at the dinner table a long time before I would finally force myself to take the required one bite of each vegetable on the table. Tastes aside, tomatoes are a member of the nightshade family, so they can be allergens to some people. They are also best avoided if you have arthritis.
Vine-ripened tomatoes are the best nutritionally speaking, not to mention super tasty! Here’s one of my favorite quick, easy, and delicious ways to use the tomatoes from my garden:
Pasta with Salsa Cruda
(from the Moosewood Restaurant Low-Fat Favorites cookbook)
3 or 4 large ripe tomatoes (about 2 1/2 pounds)
2 Tbsp minced fresh basil leaves
1/4 cup minced red onions
2 tsp extra-virgin olive oil
2 tsp balsamic vinegar
1 tsp salt
plenty of freshly ground black pepper
2 garlic cloves, pressed or minced
1 pound of pasta, preferably farfalle
Bring a large covered pot of water to a boil for cooking the pasta. Meanwhile, chop about half of the tomatoes into bite-sized cubes and place them in a large serving bowl. Add the basil and red onions to the bowl. Coarsely chop the rest of the tomatoes and place them in a blender. Add the oil, vinegar, salt, pepper, and garlic and puree until smooth. Transfer to the serving bowl. When the water comes to a boil, add the pasta, stir, and cover the pot until it boils again. Uncover, stir the pasta again, and cook until al dente. Drain the pasta, add it to the serving bowl and toss well. Serve immediately.
Per 14 oz serving: 357 calories, 11.9 g protein, 3.6 g fat, 69.7 g carbohydrates, .5 g saturated fatty acids, 1 g polyunsaturated fatty acids, 1.4 g monounsaturated fatty acids, 0 cholesterol, 415 mg sodium, 4.9 g total dietary fiber.