Home' Advocate Communications : Fiordland Advocate 17 February 2011 Contents WHAT'S COOKING
Page 14 | 17 February, 2011
When is a fruit a vegetable? When
it is a tomato. (A fruit is the edible
part of the plant that contains
the seeds, while a vegetable is
the edible stems, leaves, and
roots of the plant.) The tomato
is the world's most popular fruit
and there are more than 10,000
Tomatoes are a cousin of the
eggplant, sweet red pepper,
potato and the highly toxic
belladonna lily. Which may be
the reason that, when it was first
introduced to Europe from Mexico
in the 1600s, it was considered
poisonous and admired only for its
Scientific research indicates that
lycopene -- the pigment that
makes tomatoes red -- may assist
in the prevention of several forms
of cancer. Lycopene is a powerful
antioxidant and, with vitamins
C and E, protects us from free
radicals that are harmful to the
body. Cooked tomatoes have
higher concentrations of lycopene
than raw tomatoes.
Lycopene is part of the carotenoid
family, the natural compounds
that create the colours in fruits
and vegetables. Beta carotene, for
example, is the orange pigment
in carrots. Corotenoids are not
produced by the body. Therefore it
is important that we eat generous
portions of brightly coloured fruits
and vegetables every day.
A versatile vegetable, tomatoes
can be stuffed, baked, boiled,
stewed, pickled and fried and are
the base for many sauces.
2 tablespoons oil
2 teaspoons each: crushed garlic,
250g lean pork mince
2 tablespoons each: coarsely
ground roasted, unsalted peanuts,
¼ teaspoon each: diced chilli, black
¼ cup each: dark cane sugar,
coriander leaves, chopped
1 cup cooked long-grain rice
6 large tomatoes
Heat the oil in a frying pan and
stir-fry the garlic and ground
coriander in the oil, until golden.
Add the pork, peanuts, fish sauce,
chilli, pepper, sugar and coriander
leaves. Stir-fry until cooked and
dark brown in colour, about 20
Cool. Combine with the rice.
Cut the tops off the tomatoes
and set aside for lids. Using a
teaspoon, scoop the flesh out of
each tomato leaving a thick shell.
Fill the tomatoes with the pork
mixture. Replace the lids. Place
in a baking dish. Cover and
refrigerate until required.
Preheat the oven to 180°C.
Bake the tomatoes for about 30
minutes, until soft but still holding
Great served with plain yoghurt
combined with plenty of chopped
mint, diced cucumber and black
Tomatoes with pork
4 large onions
1-2 tablespoons salt
malt vinegar to cover (about 3-4 cups)
2 firmly-packed cups (500g) brown sugar
½ teaspoon ground cayenne
2 teaspoons each: curry powder, mustard powder
1 tablespoon flour
Slice the tomatoes and onions into a bowl. Sprinkle
with salt, using enough to cover them. Cover and stand
Drain and place in a saucepan. Cover with the vinegar.
Add the sugar and cayenne.
Boil for 45 minutes. Thicken with the combined curry
powder, mustard powder and flour mixed to a paste with
a little vinegar. Cook until thick, about 40 minutes.
Pour into sterilised jars and seal. Makes about 6 cups.
Tangy tomato relish
500g medium tomatoes
1 medium red onion, thinly sliced
2 Tbsp each: capers, sliced basil
salt and freshly ground black
pepper to taste
¼ cup extra virgin olive oil
1 tablespoon lemon juice
Soak the anchovies in a little milk
to remove some of the salt.
Rinse and pat dry. Chop.
Core the tomatoes. Thickly slice
onto a serving plate.
Top with the onion, anchovies and
Combine the basil, salt, pepper,
oil and lemon juice.
Drizzle over the tomatoes.
Stand for about 30 minutes
Tomato, anchovy and caper salad
2 onions, diced
4 cloves garlic, crushed
¼ cup sugar
1 teaspoon salt
½ teaspoon white pepper
To remove the skins from the tomatoes,
first make a small cross on the base with
the tip of a sharp knife.
Place in a large bowl or saucepan. Cover
with boiling water.
After about 1 minute the skins will start
to split. Drain and peel.
Chop the tomatoes and place in a large
saucepan. Add the onions, garlic, sugar,
salt, pepper and herbs, if using.
Simmer for about 1 hour or until thick.
Stir often to prevent sticking. Cool.
Freeze in 1 or 2-cup containers.
Alternatively, preserve in vacuum-sealed
jars. These are best processed in a water
Makes about 7 cups.
Myo tomato pasta sauce
Great Ideas for Cooked Tomatoes
• Halve tomatoes (a finely
serrated bread knife is great for
slicing tomatoes) and place cut-
side up in a shallow baking dish.
Sprinkle with grated Parmesan
cheese, chopped fresh oregano
and freshly ground black
pepper. Grill until the tomatoes
• Slice tomatoes and place
on top of toasted pita breads.
Sprinkle with chopped chorizo
or ham, chopped green pepper,
basil and a little sour cream.
Grill until bubbling.
• Quarter small tomatoes.
Place in a saucepan with a little
olive oil, crushed garlic and
freshly ground back pepper.
Heat through then toss with hot
• Boil new potatoes, until
cooked. Drain, add chopped
tomatoes, spinach, salt and
pepper and heat through.
Add herbs such as oregano and basil if you wish. This sauce is great for pasta or casseroles.
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