Tomatoes, 3 Ways

Tomatoes, 3 Ways

It’s peak season, so they are sweet, juicy and loaded with antioxidants. These simple ideas let their natural deliciousness shine.

  1. Tomato, Freekeh, and Arugula Salad – Cook ¼ cup freekeh according to package instructions; drain and cool. In a bowl, combine 1 tablespoon balsamic vinegar, ¼ teaspoon kosher salt and black pepper to taste. Toss with freekeh, 4 cups arugula and 2 heirloom tomatoes, cut into wedges. Divide between 2 plates and top each with 1 scallion, thinly sliced, and 1 ½ tablespoons crumbled feta.
    1. 195 calories
    2. 11 grams fat
    3. 21 grams carbs
    4. 6 grams protein
  2. Fresh Tomato Bloody Marys – In a blender, puree 2 pounds chopped beefsteak tomatoes and 4 celery stalks. In small batches, press puree through a fine-mesh sleeve into a bowl. Add 2 teaspoons lemon juice, 3 teaspoons Worcestershire sauce, 2 teaspoons bottled horseradish, 2 teaspoons Sriracha (or more to taste) and 6 oz. vodka (optional). Season to taste with salt and black pepper. Stir gently and chill 1 hour. Serve over ice.
    1. 157 calories
    2. 1 gram fat
    3. 12 grams carbs
    4. 2 grams protein
  3. Roasted Tomato Breakfast Tacos – Heat oven to 450 degrees. On a baking sheet, toss 12 cherry tomatoes in 2 teaspoons olive oil; roast 10 minutes. Char 4 small corn tortillas over a gas flame. In a medium skillet over medium heat, heat 2 teaspoons olive oil. Sauté 1 jalapeno chile, seeded and chopped, 2 minutes. Add 4 beaten eggs and cook about 4 minutes. Divide among tortillas; top with cilantro, ½ sliced avocado and roasted tomatoes..
    1. 219 calories
    2. 11 grams fat
    3. 29 grams carbs
    4. 4 grams protein

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