Seasonal Eating :: July :: Tomatoes + Recipe {Raw}

“The tomato, star of earth, recurrent and fertile star, displays its convolutions, its canals, its remarkable amplitude and abundance, no pit, no husk, no leaves or thorns, the tomato offers its gift of fiery color and cool completeness.”
~ Pablo Neruda, Ode to Tomatoes

1 cup of tomatoes provide vitamins c (57% of daily needs), A, K, B 1 2 3 5 6, potassium, manganese, fiber, chromium, folate, copper, magnesium, iron, and small amount of vitamin e and protein.

Tomatoes contain lycopene, which is an antioxidant. which has been shown to aid in prevention of cancer and heart disease. Aides in reducing the risk of prostate cancer and supports overall prostate health. Improves cholesterol and tomato juice has been shown to be a natural anti-inflammatory. It’s high amount of vitamin k is also important for bone health. In some cases, it was shown that cooked tomatoes were more active in prevention then in it’s raw form. A study by the University of California found that organically grown tomatoes are richer in flavonoids, mainly due to nutrient rich soil.

Pick em and Store em
Pick tomatoes with smooth skin and without any or much bruising.
The deeper the color, the better the tomato.
Do not store tomatoes in your refrigerator unless they are over-ripening.

Tomato Mango Salsa

(ingredients are always organic unless noted otherwise)
3 medium heirloom tomatoes (or any variety available)
1 ripe but firm mango, peeled and diced
1/2 red onion
4 garlic cloves
1 jalapeno pepper
1 medium bunch cilantro
1/2 a lime or lemon
salt to taste

For a mild salsa, remove the seeds and rib of the jalapeno.
For a medium+ salsa, include the seeds.
Mince tomatoes, mango, onion, garlic, jalapeno, garlic and cilantro. Season with salt and add lime juice. Mix. Allow to sit for a few minutes before serving.

The Quickie Prep: Put all ingredients in a food processor and pulse.

photo courtesy of J. Lucas


YGL staff