I SAY TOMATO, YOU SAY TOMAHTO..

  
                         We all know tomatoes are  good for us. They are rich in lycopene, which has

                         been shown to reduce the risk of some cancers and perhaps help protect us

                         against  heart disease.

                         Cooking fresh tomatoes releases the lycopene. Adding a little olive oil also,

                         helps dissolve the lyopene, so it can be readily absorbed into the

                         bloodstream.

                         One ripe tomato has only 45 calories, but delivers 40% of our daily

                         requirement of Vitamin C and 20% of Vitamin A. Following are a few easy

                         recipes using tomatoes that you might like trying.


                                                           Tomato-Cucumber Salad

                          Whisk together until well blended in a large bowl

                          1/4 cup of each-- light mayo and reduced fat sour cream

                          1/4 cup rice-wine vinegar

                          1 tbsp lime juice

                          Add these ingredients to the dressing stirring gently  to coat;

                          2 Pt cherry tomatoes, halved [4 cups]

                          1 small English cucumber, seeded, thinly sliced

                          3 Tbsp finally chopped scallions

                          3 Tbsp fresh dill

                         This makes 7 cups of salad--serves 5-6 people.



                                                 Fresh  Tomato Soup

                          1 Tbsp olive or canola oil

                          1 cup coarsely chopped onion

                          1 Tbsp minced garlic

                           9 ripe tomatoes, coarsely chopped

                          3/4 tsp salt, or to taste

                          1/2 tsp black pepper, or to taste

                           Heat oil in 3-4 qt. saucepan over medium low heat.

                            Add onion and garlic; cook 5 minutes, until onion is translucent.

                           Stir in tomatoes, salt and pepper. Bring to oil, reduce heat to low,

                           cover and simmer, stirring occasionally, about 15 minutes or until

                           tomatoes are very soft.

                          When cool enough to handle, transfer mixture to a blender or food processor

                          in batches, and blend or pulse until soupy but still slightly chunky.

                         I didn't follow these last directions. I put the tomatoes  uncooked 2  cups

                          at a time in a blender, until they were smooth . I found this easier than

                          waiting for them to cool down then blending.

                         This makes 6 cups. Can be eaten hot, warm or even chilled. If you find

                         the tomatoes too acidic for your taste, add a pinch of sugar.

                         I hope you will try this soup as an apetizer or with a grilled cheese.YUM!

                         I welcome any/all comments.Don't be silent, voice your opinion.

                        Thank you, come again. Jenny