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STUFFED TOMATOES
1 15 -ounce can of
Salmon or tuna
10 Kalamata olives
1/2 Cup of red onion
3 T of basil leaves (fresh)
1/2 cup of fennel
1/4 cup of olive oil
1 tsp of red wine vinegar
salt and pepper to taste
4 large firm tomatoes
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TiPs about
Tomatoes
Good source of
vitamin C
and A, lycopene, beta-carotene, magnesia, iron and potassium.
Did you know tomatoes lose their flavor and
aroma with refrigeration.
Green
tomatoes will keep up to a month in a cool moist place.
If you do refrigerate: clean, dry and allow air to
circulate around them, not touching as this may spread fungal problems.
   
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Chop the olives
Chop onions very fine
Chop the basil and fennel
Combine the salmon or tuna
with olives, fennel, onions oil vinegar salt and pepper.
Cut the top at stem end of
tomatoes and scoop out the seeds.
Scoop in the mixture and
replace the tops to
tomatoes.
Serve on lettuce leaf.
Chill for an hour or serve right
away.
Serves 4
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Prefreezing
Cooking Techniques
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Heat the oil hot, add the
scallions cook until tender Add the flour coating scallions. Stir in
the basil, salt pepper, oregano and thyme. Gradually stir in the broth and
milk. Stir constantly for about 5 minutes.
Turn heat to low, adding
tomatoes , paste and brown sugar. Simmer for about 15 minutes.
Ladle into bowls, add sour
cream and serve. Yum!
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CREAM OF TOMATO SOUP
1 t of olive oil
4 scallions
2 T flour
1/2 c chopped fresh basil
1 teaspoon of salt
1/2 t dried oregano
1/2 t dried thyme
1/4 t pepper
1 1/2 c reduced- sodium
chicken broth, or vegetab1le broth
1 cup evaporated low-fat
milk
1 1/2 pounds tomatoes,
peeled seeded and finely chopped
1/3 c no-salt added tomato
paste
2 t firmly packed brown
sugar
4 t reduced-fat sour cream
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 Whole tomatoes:
Boil until skin slips off...cool and freeze.
Stewed tomatoes: Peel
and quarter. In saucepan cover and cook until tender. 10 to 20
minutes.......cool and freeze.
Tomato sauce: Blanch
and peel whole tomatoes; quarter and cook in an open pan until thick. .....
cool and freeze.
  
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