3 Healthy Recipes for Your Summer Tomatoes



Tomato-peach tarte tatin 

Serve this showstopper as a vegetarian entreĢe, or slice it smaller for a predinner nibble.

Active time: 20 minutes; Total time: 55 minutes; Serves: 6

Ingredients

  • 3⁄4 tsp. ancho chile powder
  • 1⁄2  tsp. ground cumin
  • 1⁄2  tsp. ground coriander
  • 3 medium heirloom tomatoes, quartered, cored, and seeded
  • 2 medium ripe peaches, halved 11⁄2 Tbsp. unsalted butter
  • 1 Tbsp. honey
  • 1 frozen puff pastry sheet (from 1 [17.3-oz.] pkg.), thawed
  • 1 oz. Cotija cheese, crumbled (about 1⁄4 cup)
  • 1 Tbsp. roasted salted pumpkin seed kernels (pepitas)
  • 1⁄4 tsp. finely ground sea salt

1. Preheat oven to 400°F. Stir together chile powder, cumin, and coriander in a small bowl. Gently toss together tomatoes, peaches, and spice mixture in a large bowl until well coated.

2. Heat a 10-inch high-sided cast-iron skillet over medium for 2 minutes. Add butter and honey; cook, stirring often, until mixture darkens, thick- ens, and becomes fragrant, about 4 minutes. Arrange tomatoes and peaches, cut sides down, in a single layer in the skillet. Cook, undisturbed, 1 minute. Remove from heat. Drape puff pastry sheet over tomato mixture, tucking pastry edges into sides of skillet. Prick top all over with a fork or the tip of a knife.

3. Bake in preheated oven until tarte is puffed and golden, about 30 minutes. Transfer to a wire rack; let cool 5 minutes. Using a knife, loosen tarte around edges of skillet. Carefully invert onto a serving plate. Sprinkle with cheese, pepitas, and salt.

Per serving: 260 Calories, 16g Fat (6g Sat.), 12mg Chol., 2g Fiber, 5g Pro., 24g Carb., 9g Sugar (3g Added Sugar), 381mg Sod., 2mg Iron, 52mg Calcium.

RELATED: 12 Secrets to Grilling Perfect Veggies, According to a Chef

Pasta with cherry tomato vinaigrette

To add more protein, top the pasta with flaked jarred tuna, sliced grilled chicken, or roasted chickpeas.

Active Time: 20 minutes; Total Time: 20 minutes; Serves: 4

Ingredients

  • 12 oz. whole-wheat spaghetti 1⁄4 cup extra-virgin olive oil 1⁄4 cup finely chopped shallot 1⁄2 tsp. crushed red pepper
  • 2 pints multicolored cherry tomatoes
  • 1⁄4 cup chopped fresh basil 11⁄2 Tbsp. sherry vinegar
  • 1 Tbsp. drained non-pareil capers, chopped
  • 1 1⁄2 tsp. kosher salt
  • 2 (5-oz.) containers baby arugula (about 12 cups packed)

1. Cook pasta according to package directions. Drain and transfer to a large bowl.

2. Heat oil in a large nonstick skillet over medium. Add shallot and crushed red pepper; cook, stirring often, until softened, about 4 minutes. Add tomatoes; cook, stirring often, until tomatoes just begin to burst, about 5 minutes. Remove from heat, stir in basil, vinegar, and capers.

3. Transfer tomato mixture to pasta in bowl; add salt. Add arugula a few handfuls at a time, gently tossing until wilted before adding more. Divide mixture evenly among 4 bowls.

Per serving: 475 Calories, 17g Fat (2g Sat.), 0mg Chol., 11g Fiber, 15g Pro., 73g Carb., 9g Sugar (0g Added Sugar), 804mg Sod., 5mg Iron, 163mg Calcium.

RELATED: 29 Healthy Tomato Recipes

Blistered succotash and heirloom tomato salad

Look for heirloom tomato varieties like Brandywine, Galinas, and Cherokee Purple at the farmers’ market.

Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • 8 oz. fresh okra pods, split
  • 8 oz. haricots verts (French green beans), trimmed and sliced on an angle into 2-in. pieces
  • 1⁄2  cup thinly sliced red onion
  • 1⁄2  cup fresh corn kernels (from 1 ear)
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. chopped fresh chives, plus more for garnish
  • 2 tsp. chopped fresh tarragon, plus more for garnish
  • 1 tsp. kosher salt, divided 1⁄2 tsp. black pepper, divided
  • 2 medium heirloom tomatoes, sliced into 1/2-in.-thick rounds
  • 2 Tbsp. toasted sliced almonds

1. Heat a large cast-iron skillet over medium- high until hot, about 5 minutes. Add oil; swirl to coat skillet. Add okra, haricots verts, onion, and corn; cook, undisturbed, until vegetables begin to blister, about 4 minutes. Stir vegetables; continue cooking, stirring occasionally, until okra and haricots verts are crisp-tender and blistered all over, 6 to 8 minutes longer. Remove from heat; stir in vinegar, chives, tarragon, 3⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper.

2. Arrange tomato slices in an even layer on a large platter; sprinkle with remaining 1⁄4 teaspoon each salt and pepper. Spoon vegetable mixture over tomatoes; sprinkle with almonds. Garnish with additional chives and tarragon.

Per serving: 154 Calories, 9g Fat (1g Sat.), 0mg Chol., 6g Fiber, 4g Pro., 18g Carb., 8g Sugar (0g Added Sugar), 494mg Sod., 1mg Iron, 87mg Calcium.

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