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Tomato Talk

If August still isn't declared as the National Tomato Month, it ought to be.

This year the gardens are bursting with big, juicy, ripe, tomatoes asking to be eaten. From small cherry tomato to Roma tangy tomatoes to beefsteak tomatoes they are a nutritious summer favorite that can be added to a number of dishes.

Have you known that red vegetables, like tomatoes, get their nutrient boost and color from anthocyanin and lycopene? Lycopene is an antioxidant that has been shown to reduce the risk of heart disease, protect the skin, combat diseases, protect against cigarette smoke damage and protect against some cancers, while anthocyanine is believed to protect the liver, enhance eyesight, and reduce blood pressure and inflammation.

Tomatoes are also a great source of Vitamin K, vitamin C, potassium, and folic acid.

Since tomatoes contain around 95% water, they contain very few calories. One big (3-inch) tomato is around 32 calories. 3 large tomatoes as a snack contain 100 calories.

If you want to refrigerate tomatoes, they can be left out at room temperature, away from sunlight. You can ripen green, unripe tomatoes in a sealed paper bag. Check them regularly and when ripe, eat them.

Tomatoes, just like other fruits, should be thoroughly rinsed with cold water before eating

Add sliced tomatoes to scrambled eggs, sandwich or wrap, or your favorite casserole. Add cherry tomato to kebab grills. You can also turn your tomatoes into fresh salsa or add them to chicken salad. Tomatoes can be enjoyed by simply slicing and sprinkling with salt and pepper.

Start using your new tomatoes as follows. Enjoy it!

  • A quarter cup virgin olive oil
  • 1 1⁄2 Tbsp chopped garlic
  • Seven or eight Roma tomatoes, diced (can replace cherry tomatoes or grape)
  • A quarter cup fine Parmesan cheese
  • 1 Tbsp balsamic vinegar
  • 3⁄4 salt,
  • Half tsp black pepper powder
  • Quarter cup fresh basil (or 1-2 tbsp dried)
  • 1 french bread, cut into 1⁄2-inch thick slices


  • 1. Heat olive oil in a small saucepan over medium-low heat. Add garlic and saute until golden (don't make it brown), around 1 minute. basil
  • 2. Pour into a wide tub. Let the tomatoes and basil cool.
  • 3. Place tomatoes in a cooled oil mixture tub. Add vinegar, Parmesan, pepper, basil and salt. Toss, mix well. Serve directly over toasted bread. Add more Parmesan garnish if needed.
  • 4. The tomato mixture is also delicious served over chicken pasta or grilled chicken breasts.
  • * Cookingclassy.com (Recipe source)
  • 3⁄4 salt,