Lenore Nolan-Ryan
Lenore Nolan Ryan Catering & Cooking School
Galt Ocean Plaza
3311 North Ocean Blvd,
Ft Lauderdale, FL 33308
954.491.2340
Are tomatoes a fruit or a vegetable? We refer to tomatoes as a vegetable due to their use in savory dishes, but according to the botanical definition, it is indeed a fruit! Fruits are entities that develop from the fertilized ovary of a flower. This means that tomatoes, squash, pumpkins, cucumbers, peppers, eggplants, corn, and bean and pea pods are all fruits. Who knew?
Tomatoes are low in calories and provide important nutrients like vitamin C and potassium. Tomatoes are rich in an antioxidant called lycopene. Lycopene delays cataracts, and reduces your risk of macular degeneration, the leading cause of blindness in older adults. Lycopene is a powerful antioxidant that helps to destroy free radicals. Cooked tomatoes provide four times more lycopene than raw tomatoes. Since the body does not naturally produce lycopene, let’s get cooking!
ROASTED TOMATO, AND ORANGE SOUP
Preheat oven to 400 degrees. Place 3 lbs. ripe plum tomatoes, cut in half, 4 navel oranges, zest, peel & quarter, ½ cup EVOO, salt & pepper on a baking sheet and roast for 30 minutes. In a stock pot add 3 tablespoons EVOO, 2 cups chopped onions, 6 cloves chopped garlic, salt and pepper, sauté until soft and translucent. Add a 28oz can of San Marzano tomatoes and juices, 3 tablespoons tomato paste. Cook for 10 minutes. Add ¼ cup brown sugar, zest, roasted tomatoes and oranges. Bring to a boil, reduce to simmer for 30 minutes. Let rest 30 minutes and pass the mixture through a food mill fitted with the coarsest blade (I like it chunky) or pulse or puree in a food processor. Taste and adjust seasonings. Serve hot or cold, garnished with basil, yogurt, mascarpone, whipped ricotta, and a slice of crusty bread. Mention this article and receive 10% off any of my cooking classes. For more information, contact: lenore@lenorenolanryan.com / 954.491.2340
