DOREEN HOWARD’S
FAVORITE TOMATO SALAD
2 large ripe beefsteak-type tomatoes, or 4 medium tomatoes
2 teaspoons olive or salad oil
1 tablespoon wine or white vinegar
½ cup fresh basil leaves, minced, or 1 teaspoon dried basil
Salt and pepper to taste
Cut the tomatoes into thin slices and arrange on a platter. Drizzle oil and then vinegar over slices, and scatter a little basil over slices. Season with salt and pepper.
Serves four.
Nutrition values per serving: 88 calories, 7 g fat, 6 g carbohydrates, 1 g fiber, 1 g protein, 0 mg cholesterol, 84 mg cholesterol.
Recipe for Plant a Row for the Hungry
Tomatoes
By Catherine Edman Daily Herald Staff Writer
Since the 19th century, people have eaten this tart fruit as a vegetable.
Nutrition: Fat-free, saturated fat free, low sodium, cholesterol free, low-calorie, source of vitamins A and C, beta-carotene, the antioxident Lycopene, good source of fiber.
Uses: Add raw to vegetable or pasta salads, serve as a side dish or in casseroles, stuff with rice and ground beef and bake, cook for pasta sauce.
Shelf life and storage: Typical refrigerated shelf of ripe tomatoes two-three days, slightly more if not yet fully ripe.
If you have any questions about the program, or drop-off requirements, call the Daily Herald Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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