Tomato

  • Tomato Basil Tart With Whole-Wheat Nutty Crust

    Ingredients:

    For the Crust:
    1 cup whole-wheat pastry flour
    1/4 cup almond meal or ground almonds or walnuts
    6 tablespoons butter, softened
    6 tablespoons cold water

    For the Filling:
    2 large eggs, 2 large egg whites
    1.2 cup evaporated fat-free milk
    1/2 cup shredded, part-skim mozzarella cheese
    1 medium onion, diced
    Salt and pepper to taste
    4 firm medium tomatoes, sliced
    1/4 caup fresh basil leaves, torn
    1 tablespoon dried oregano
    1/4 cup green onions, chopped
    2 tablespoons grated Parmesan cheese
     

    Directions:
    1. Pulse flour, almond meal, and butter in a food processor until coarse crumbs form. Add water and shape dough. Pressi nto a greased pie plate. Bake at 325 degrees for 8 to 10 minutes. Cool completely.

    2. While crust bakes, whisk eggs, egg whites, and milk in a small bowl. Stir in mozzarella and onion. Add salt and pepper to taste.

    3. Pour half of egg mixture into crust. Layer with tomato, basil, and oregano. Pour remaining egg mixture over herbs, and top with green onions and Parmesan cheese. Bake at 375 degrees for 45 minutes until set. Let stand for 10 minutes before serving.
     

    Nutritional analysis: 238 calories; 14 g fat; 6 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 sodium

  • Creamy Tomato Basil Spread

    3/4 cup sun-dried tomatoes, chopped, drained
    1 8-ounce package cream or Neufchâtel cheese
    1 teaspoon garlic powder
    1/2 cup basil leaves
    1/4 cup crumbled feta cheese

    In a blender or food processor, combine sun-dried tomatoes, cream or Neufchâtel cheese, garlic powder, and basil leaves. Process until smooth and then blend in crumbled feta. Enjoy as a veggie dip, sandwich spread, or topping on French bread toasts with diced tomatoes

  • You Say Tomato, I Say … Marinara

    A couple of years ago, for the first time in memory, I decided not to grow my own tomatoes but to let my father do it instead. He was sick with emphysema, too weak to do much of anything except gaze at the TV or out the patio door at the garden he used to love to tend. Between the door and the garden was a bright porch, which I lined with seedling tomatoes in terra-cotta pots.

    The secret to squeezing the most out of this potent disease-fighter? It's in the sauce.
    By Nina Martin