Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - (Page 46)

IN THE MARKET BY LEXI DWYER THREE WAYS TO PREPARE TOMATOES With these suggestions for serving tomatoes, you'll never be stumped on what to do with a bumper crop of summer beauties You could say the lush, lovely tomato has a bit of an identity crisis: Though it acts like a vegetable in soups and salads, botanists say its seed-filled interior makes it undoubtedly a fruit. What's not debatable is the tomato's numerous health benefits. "Tomatoes are rich in vitamins A and C as well as potassium and the antioxidant lycopene, which is thought to lower your risk of prostate, lung and stomach cancers," says registered dietitian Alissa Rumsey, a spokeswoman for the Academy of Nutrition and Dietetics. At the supermarket, be sure to get the freshest tomatoes possible by avoiding ones with crispy vines and stems, pale pink coloring or bruising. Then give a squeeze-the fruit should be firm or yield to touch only slightly. Finally, do the stroke test: Run your finger along the skin and if it wrinkles, move on. Once you've stocked up, try these three tasty tomato preparations: TURN THEM INTO SALSA Jarred salsas are often loaded with sodium and other additives. Making your own from scratch is so easy that you'll never go back to the store-bought stuff. The basic technique: Roughly chop tomatoes and red onion and toss with salt, pepper, cilantro and lime juice. For a creamy, guacamole-like texture, stir in diced avocado. 46 SU M M ER 2015 2 ROAST THEM Preheat the oven to 350 F and line a baking sheet with parchment paper. Place halved, seeded tomatoes cut side up on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for about an hour or until slightly charred and tender. Freeze extra portions for soups, stews and pasta dishes. 3 QUICK-PICKLE THEM This method works especially well for cherry tomatoes. First, you'll need a brine recipe, which entails boiling water, vinegar, sugar, salt and seasonings. While the brine cooks, fill a mason jar with tomatoes (poke holes in each to let liquid in) and top with fresh dill. After the brine cools, transfer it to the jar and refrigerate for at least 24 hours. I MAIN PHOTO BY GETTY/VICTORIA FIRMSTON; INSET PHOTOS BY THINKSTOCK 1

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Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center

Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - (Page Cover1)
Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - (Page Cover2)
Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - Contents (Page 1)
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Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - Contents (Page 46)
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Vim & Vigor - Summer 2015 - Phelps County Regional Medical Center - Contents (Page Cover3)
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