Nutritional value
One ripe, 5cm-diameter tomato can supply all of a three-year-old's daily requirement of vitamin C (30mg). Tomatoes are also a premium source of lycopene, a carotenoid which is a powerful anti-oxidant. This chemical substance is found in both fresh and processed tomatoes and is thought to lower the risk of cancer and heart disease. Tomatoes also contain vitamins A and E ( therefore are an 'ACE' food), plus calcium, iron and potassium.
Using tomatoes
Buy only firm red ones and leave in a sunny place to sweeten; refrigeration spoils their texture. Cherry tomatoes are often the nicest, and work well as finger food. However, most commercially grown tomatoes can taste quite acid, especially their skins, so whenever possible, peel them by putting them into a bowl and covering them with boiling water. After ten seconds, rinse them under the cold tap in a sieve. The skins should peel away easily.
A little subterfuge may be needed to make tomatoes more enjoyable.
* Lightly sprinkle (peeled) slices with caster sugar. Marinating slices in olive oil and a little sugar can work wonders.
* Mix peeled tomato with avocado in olive oil.
* Make tomato-dense ratatouille.
* Bake lightly sugared and breadcrumbed tomato halves at 200xC/ 340xF/gas mark 6 for ten to15 minutes.
* Grow your own: Sweet 100 and Gardeners' Delight are luscious.
Tomato sauce
Tinned tomatoes are cheap, so use often, perhaps in a delicious sauce. Fry some chopped onion in olive oil in a saucepan until soft. Tip in lots of tinned (or peeled, fresh) tomatoes and mash them down. Add sage, thyme, a bay leaf, tomato puree and a dash of ketchup. Simmer, uncovered, stirring occasionally, to a thickened sauce. Load on to pizzas, chicken, white fish; mix into baked beans; pile on toast, top it with grated cheese and grill.
There are dozens more ideas in Mary Whiting's 'Dump The Junk!' (Moonscape, 7.99)
