Cooking Recipes Articel

Today
we look for versatility
variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you
they complement almost any meal or occasion.

There are more than a dozen varieties of tomatoes. Slices of large
round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.

Tomatoes' versatility makes them ideal for all eating and entertaining occasions
whether used as an ingredient
an accompaniment or as a stand-alone.

To ensure the best flavor
never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees
it permanently stops producing that enzyme.

Tomatoes are an important dietary source of lycopene
an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A
40
percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.

This tomato recipe
developed by SunRipe Produce
meets nutritional standards set by Produce for Better Health Foundation.


SUNRIPE BELLA ROMA

DI POMODORO

(Makes 6 servings)


3 tablespoons extra virgin olive oil

3 medium garlic cloves
peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes)
cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves
torn by hand into small pieces

1/4 cup chopped fresh parsley


In a large skillet
heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes
salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile
cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.


Nutritional information per serving: 364 calories
8.3
total fat
1.3
saturated fat
20
percent calories from fat
3
percent calories from saturated fat
12
protein
63
carbohydrates
0
cholesterol
4
dietary fiber
65
sodium.


Elizabeth Pivonka
Ph.D.
is a registered dietitian and president and CEO of Produce for Better Health Foundation.