One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Tomatoes abound! Don’t you just love this time of year when tomatoes are plentiful, and taste like they’re supposed to? Not only do they taste awesome but the health benefits documented are more than the scientific community is able to print.
These studies have proven not only the benefits in preventing cancer; heart disease as well as high cholesterol are also in the tomato’s sights. Cancers such as prostate cancer, cervical cancer, colon cancer, rectal cancer, and cancers of the stomach, mouth, pharynx, and esophagus have all been proven to be staved off by high levels of Lycopene.
Tomatoes are equally as nutritious fresh as they are in other variable forms. When tomato products are heat processed the bioavailability of the Lycopene actually increases rather than the anticipated decrease. Research is now slowly proving that there is a high likelihood that the consumption of tomatoes and tomato based products actually may prevent serum lipid oxidation and reduce the risk of macular degenerative disease.
Tomatoes are by far the healthiest of the fruits and vegetables with the power to ward off some of the worst known diseases to man. With the vast variety of tomato products on the market, it really shouldn’t be difficult to get the full health benefit of tomatoes but, if you would like to get the full health benefits of tomatoes and have some fun at the same time, consider raising your own organic tomatoes (The author of this recipe does…but you probably already figured she’s all about fresh produce from her garden—which is absolutely beautiful). It would be a lot of fun, get you outside for some vitamin D and best of all reward you with great taste and vibrant health.
Don’ have a plot of your own to garden? Check out this book to enjoy the benefits of gardening “urbanstyle”: I Garden – Urban Style
Now for the scrumptious recipe!
This can be served warm, room temperature or chilled. It is great to make ahead for company. It is best served with warm, crusty bread or on top of pasta or tortilla chips
Baked Tomato Salad
Ingredients:
Olive oil
Fresh garden tomatoes (as many as you like)
4 cloves minced garlic
Salt
Fresh ground pepper
Minced fresh parsley
Minced fresh basil
*fresh minced cilantro can be substituted for basil
1 jar of roasted red peppers
Preheat oven to 475
Instructions: Coat the bottom of a large baking dish (preferably stoneware or similar) with olive oil. Cut the tomatoes in 1/4″ slices and put in a single layer into the baking dish add the garlic. Salt and pepper lightly, sprinkle a bit of parley then basil (or cilantro) then layer roasted peppers. Repeat the layers ending with a layer of tomatoes. Drizzle olive oil over the top. Sprinkle with dry bread or cracker crumbs. Bake for 30 minutes.
Excellent served with bread or pasta to soak up the juices or with tortilla chips if you make it with cilantro.
