Tamaytah Tuesday

Got your attention? It’s “TA-MAY-TAH” Tuesday!

Okay, some folks call them tomatoes, or toe-mah-toes, or “maters”… but let’s not call the whole thing off! I’m a New Jersey native, otherwise called a “Joisey Tomato”, born and bred. You can argue till you’re blue in the face, but New Jersey summer tomatoes are the best in the whole wide world – my mouth is watering just thinking about them. Ain’t nuthin’ in the world like a home grown, gorgeous red beauty picked right off the vine. When I was a little girl my grandmother used to make me tomato sandwiches – several slices of silky red tomatoes nestled in between two slices of white bread, smothered in Hellman’s Mayonnaise (known on the West Coast as Best Food Mayo), and sprinkled lightly with a bit of salt, along with a big glass of sweet tea. I’m telling you, it was heavenly.

So to celebrate Tamaytah Tuesday, here is a tip from the website Healthy Life Deals on how to pick the perfect tomato (of course, you have to come to New Jersey first… tee hee hee), and some of my favorite tomato recipes. Did you know that the lovely tomato is actually a fruit? Or that it was originated in South America and was spread around the world following the Spanish colonization of the Americas? In New Jersey pizza is often referred to as a “tomato pie”. It’s a perennial nightshade family plant and contains lycopene which is considered a potential agent for prevention of some types of cancers, particularly prostate cancer. It’s healthy, tasty and bee-ooooo-tiful! Not only that, but I’m even including a link on how to use the multi-talented tomato for skin remedies.

Get your tomato on, my friends, by exercising your shop it, choose it, chop it and use it muscles. Manjia!

Blessings,

Coach LindaBush

HOW TO CHOOSE A DELICIOUS TOMATO:
WHERE: Homegrown tomatoes beat hothouse tomatoes hands down. Homegrown tomatoes have so much more flavor and nutrients. Due to being grown in direct sun. These can be found at local farmers markets and grocery stores. BEST IN NEW JERSEY!!!!
SMELL THEM: Delicious Tomatoes Smell Delicious especially at the stem.
FEEL IT: You want to choose a tomato that is firm and heavy for its size. It should just lightly give when pressing on it.
DON’T JUDGE JUST BY LOOKS: Of course you want to choose a tomato free of bruises but some of the tastiest tomatoes are not so pretty. Good looks can be faked since tomatoes continue to ripen even after they are removed from the vine. If a tomato is removed from the vine to soon it will be tasteless and not contain as many nutrients.
READ IT: If purchasing a tomato in the store look for the word ” Vine Ripened” avoid “Hot House”

Skin care: http://www.dailyglow.com/articles/46/tomato-very-useful-for-skin-care.html

RECIPES:

My favorite Jersey Tomato Renee Hamel’s World Famous Guacamole: (trust me, it’s so good you want to be alone with it and rub it in your face): Take several avocados, mash with a fork. Add a pinch of salt, mix with two chopped up tomatoes (nice juicy big chunks). Cut up ½ fresh Vidalia onion and add to the mix. Squeeze the juice from ½ lime over the delectable mixture. Add optional cilantro and jalapeno to taste. Go in a room alone with a big spoon and it’s practically a sacred experience!!! Love ya, baby girl, and thanks for sharing the recipe!

Double Tomato Bruschetta: http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx

Tomato and Mozzarella Bites: http://allrecipes.com/recipe/tomato-and-mozzarella-bites/detail.aspx?event8=1&prop24=SR_Title&e11=tomato%20basil%20mozzarella&e8=Quick%20Search&event10=1&e7=Recipe

Insalata Caprese: http://allrecipes.com/recipe/insalata-caprese-ii/detail.aspx?event8=1&prop24=SR_Title&e11=caprese&e8=Quick%20Search&event10=1&e7=Recipe

Tomato salad: Cut up lots of fresh tomatoes, toss with baby spinach, baby arugula, cukes, a bit of Vidalia onion, a few fresh chopped basil leaves (and a little cilantro if you wish), add a bit of Ken’s creamy peppercorn salad dressing (or extra virgin olive oil and good balsamic vinegar). Serve with a sprinkling of shredded mozzarella cheese on top. 

Baked Tomato Slices: Preheat oven to 400 degrees. Cut thick tomato slices and lay them in a single layer on a cookie sheet (with edges) lined with parchment paper. Sprinkle about 4-5 oz. of shredded mozzarella cheese. Drizzle lightly with extra virgin olive oil, salt/pepper to taste, and dust with about ¼ teaspoon to ½ teaspoon of Italian seasoning. Bake for 5-7 minutes or until the cheese is melted.

My personal favorite tomato recipe: Pick a tomato off the fine, wash, and eat like an apple!