Saturday, August 1, 2009

The Awesome Tomato


I love tomatoes. I mean I really, really love tomatoes. As a kid, I hated them...thought they were evil. Except in pizza, spaghetti, etc., which seems to be true with a lot of kids. Which is one of the reasons tomatoes are so great -- they can be anything from junk food to a refreshing summer salad to a vessel of healthy, cancer-blocking lycopenes.

As I am sitting on my patio (this is where most of my blogs start, now that I think about it) with my coffee and fresh tomato toast (more on that later), the sun is just starting its ascent and my kids are all still snoozing soundly, I think this is as perfect as life gets. The country seems angry; jobs and businesses are in jeopardy; finances are always stomach-turning; who doesn't worry about their kids?; and the list continues. But sometimes, it takes mornings like this to appreciate our wonderful world and the God that created it.

Did you know that the tomato is the most popular FRUIT? Yes, fruit! It has seeds, but in 1863 the Supreme Court (one can never seem to get away from politics...) ruled that tomatoes were to be considered vegetables. Only after the tomato in popularity come the banana, apple, orange, and watermelon. It is related to the eggplant, red pepper, and potato, and originated in South America. By the way, a vegetable is the edible stem, leaf, or root of a plant.

The tomato is literally packed with vitamins A and C, calcium, potassium, fiber, and lycopene (what gives the tomato its deep red color). Tests have shown that the incredible tomato can reduce the risk of prostate cancer, heart disease, and a multitude of other health concerns. This is my own blog and not a medical journal so I am not going to get hugely specific, or site sources, so if you get curious you can do your own research on the tomato.

Tomato toast is my very favorite breakfast. It's really a sandwich, but by calling it toast I can justify eating it for breakfast. A piece of toasted whole wheat bread, a thin spreading of mayo, a slice of swiss cheese, thick tomato slices, and a sprinkle of dill and salt. And this morning was extra-special -- my first tomato was finally ready to be picked! I've been waiting, and watching, and worrying during rainstorms and tornadoes... The "snap" of the vine made me smile, and the first slice I made into the red beauty was cause for celebration.

I only have one plant, but it has 3 more ready-to-eat tomatoes, and the tiny green buds of more to come. This is when I selfishly think that it's okay that my kids don't like tomatoes -- I get to enjoy the entire crop myself! My friend Tina can't tolerate fresh tomatoes (but cooked ones are fine) and I'm so sad for her. Actually, she can't drink coffee either, so she is really missing out on some of the best things in life, isn't she? I have another friend who grows a crazy amount of tomatoes every summer and gives me his home-made salsa and tomato soup (it is soooo good!). You just can't beat the taste of home-grown tomatoes. And the bland tomatoes that you buy in the store? They are tasteless because they are picked when still under-ripe and "gassed" to ripen as they are sent to the stores. Ugh...makes me never want to eat another store-bought tomato again!

A summertime favorite of mine to make is Pico de Gallo, with a lot of cilantro. Served with barely warm, extra thin tortilla chips...you can taste it, can't you? There is a Mexican restaurant nearby (not a chain, the real honest-to-goodness real thing), that makes the absolute best pico de gallo (and margharitas!). They add shredded cabbage which gives the pico a really sweet crunch. I've included my pico de gallo recipe and feel free to adjust to your taste. Enjoy!

PICO DE GALLO

3 large tomatoes or 6 Roma tomatoes
2 large white onions
1 bunch green onions (opt.)
1 bunch cilantro leaves
2 Serrano peppers (remove seeds and ribs)
2 to 3 limes
salt & pepper

Chop tomatoes, white onion, green onion, and cilantro. Cut peppers as small as possible but make sure to taste after adding to mix for heat factor. Juice limes and pour into bowl with rest of mixture. Add a generous helping of salt and pepper, then taste. Let sit for a few hours in refrigerator to marinate.