Anyone out there have tomatoes piling up?  Attracting fruit flies?  Tired of BLT’s? (Never!)

tomatoes from MY YARD!

I realized today that if I didn’t act, and act TODAY my tomato harvest would be fruit fly food.

 

I had yellow tomatoes, green stripey tomatoes, and red, red tomatoes.

 

If I mixed them all together I would create a really attractive brown tomato sauce!  So I made Cream of Tomato Soup with the yellow and green ones, and Roasted Tomato Sauce with the red ones.  I’m pretty pleased with the results, so I thought I would share!

Cream of Tomato Soup Indian Style

Saute in coconut oil:

  • ginger, onion, garlic

Meanwhile toast your whole spices in a dry skillet:

dry toasting spices

  • cumin, coriander, black pepper corns, mustard seeds, fennel seeds

Grind the whole spices and add them to the onion mixture.  Add a healthy dose of turmeric (if I’d had fresh turmeric I would have used it, but dried ground turmeric is fine.  Remember how good it is for you?  Anti-inflammatory?), and a dash of cinnamon.

Saute the spices for a minute. Then add a bunch of cut up tomatoes.  I used yellow and green ones which worked great with the turmeric which is bright yellow too.

Add a little chicken stock or water to get the tomatoes to start breaking down.  Put the lid on the pot and let it simmer for a while, checking occasionally and stirring.  When the tomatoes are completely broken down, puree the whole she-bang.  I used my trusty Vita-Mix, but those immersion blenders work well too.  After pureeing the mixture, put it back in the pot and add a can of coconut milk and salt to taste.  Heat it gently at this point.  You don’t want the coconut milk to boil.

lunch. check.

 

 

Depending on how sweet your tomatoes are you might want to add a handful of sugar, honey, or maple syrup to balance out the acid of the tomatoes.  I decided against that.  I portioned out the soup (after eating some, of course) for lunches for the next few days!

 

 

 

Next up:

Roasted Tomato Sauce

The recipe is thus:  Cut up a bunch of tomatoes, toss with olive oil, salt, fresh thyme, oregano, and rosemary.

red tomatoes ready for the oven

 

 

Roast in a 350 degree oven until they break down and start to dry out a bit.

 

 

 

 

 

 

 

herbaceousness

 

 

Add some fresh garlic and chopped basil and spoon over  spaghetti squash, roasted cauliflower, zucchini ribbons, or…. pasta!

I spooned mine into a jar, and froze it for some winter day when I need to conjure up the bounty of these last fall days!

 

 

 

 

 

after roasting

 

 

Tomato’s nutritional claim to fame is high levels of a carotenoid called “lycopene.” Carotenoids act as anti-oxidants in the body and high intake of lycopene has been found to be protective against prostate cancer.  Lycopene is what gives tomatoes, watermelon, and guavas their pink/red color.  Lycopene is more available to the body when tomatoes are cooked, and they should be cooked with some oil to aid absorption.

 

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