I've been in love with tomatoes ever since I can remember, so I've always been pretty sure that they were really, really good for me. Now I'm happy to report that I was right, thanks to a new study published in the print issue of Neurology, which found that tomatoes can lower your risk of suffering a stroke. This is all thanks to lycopene, which is present in all red fruits and vegetables but is MUCH higher in tomatoes–especially processed tomatoes with a small amount of cooking oil added.
Well, to celebrate the happy news that tomatoes can save your life (cause, seriously, who wants to get a stroke?), I'm planning to make one of these 5 super-yummy Latin tomato recipes to enjoy with the whole family. Whether you want fresh, canned, sundried or any other kind of tomato, I guarantee you that there's a recipe here that you and your loved ones will absolutely LOVE–plus it'll be good for you, too!
Read more ¿Qué más? Lose weight with sweet potatoes & these 5 delicious recipes
Roasted Tomato Salsa
Ingredients: 1 lb. roma tomatoes (halved), 1 teaspoon Kosher salt, plus more to taste, 1 medium jalapeño pepper, 2 medium cloves garlic, 1/2 medium white onion (peeled and quartered), 1/3 cup finely chopped fresh cilantro, 2 teaspoons freshly squeezed lime juice (about 1/2 a lime), Sugar, to taste
Directions:
1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
Recipe courtesy of Serious Eats.
Shrimp, Sun-Dried Tomato & Feta Quesadillas
Ingredients: 1 tbsp canola oil, 1 lb. large shrimp (shells & tails removed, deveined), Pinch kosher salt, Pinch freshly ground black pepper, 2 garlic cloves (minced), 1 tbsp fresh lemon juice, 6 medium tortillas (preferably whole-wheat), 2/3 cup thinly sliced sun-dried tomatoes, 1/2 cup crumbled feta cheese, 2 green onions (thinly sliced)
Directions:
1. Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.
2. Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.
3. Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
4. Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
Recipe courtesy of Cookin' Canuck.
Grilled Chicken Club Sandwich with Avocado & Chipotle Caramelized Onions
Ingredients: 1 small chicken breast (pounded thin), salt and pepper to taste or your favorite grilled meat seasoning, 1 tablespoon mayo, 2 leaves lettuce, 2 slices tomato, 2 slices bacon (cooked), 1/2 small avocado (sliced), 2 tablespoons chipotle caramelized onions (find the recipe here), 1 sandwich bun, sliced in half
Directions:
1. Brush your grill with oil and heat it to medium heat.
2. Season the chicken and grill until cooked, about 5 to 7 minutes per side.
3. Assemble the sandwich and enjoy.
Recipe courtesy of Closet Cooking.
Cilantro Gnocchi with Tomatillo-Tomato Sauce
Ingredients (For the Gnocchi): 1 container(s) (15 oz.) part-skim ricotta cheese, 2 cup(s) unsifted all-purpose flour, 1/2cup(s) finely grated Parmesan cheese, 1/4cup(s) finely chopped fresh cilantro leaves, 1 teaspoon(s) salt, 1/4teaspoon(s) ground black pepper, 2 large eggs (beaten). Ingredients (For the Tomato-Tomatillo Sauce): 1/4pound(s) tomatillos, 1 can(s) (28 oz.) whole tomatoes (undrained), 1 tablespoon(s) vegetable oil, 1 small onion (chopped), 2 clove(s) garlic (finely chopped), 3 tablespoon(s) chopped mild green chiles (fresh or canned), 1 teaspoon(s) sugar, Fresh cilantro sprigs (optional)
Directions:
1. One day before preparing Gnocchi, place ricotta cheese in fine mesh strainer or cheesecloth-lined strainer set over large bowl. Cover with plastic wrap and refrigerate overnight, allowing liquid in cheese to drain.
2. Prepare dough for Gnocchi: In large bowl, combine flour, 1/4 cup Parmesan cheese, the cilantro, salt, and pepper. Make a well in the center of the mixture; place drained ricotta and eggs in well. With rubber spatula, gently fold ricotta and eggs into flour mixture until dough forms. Gather into a ball and set aside to rest 20 minutes.
3. Meanwhile, prepare Tomatillo-Tomato Sauce: Remove and discard papery husks from tomatillos. Rinse and cut tomatillos into thin slices and set aside. Drain canned tomatoes, reserving liquid. Seed and chop tomatoes; set aside.
4. In large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Stir in tomatillos and garlic; sauté 3 minutes. Add chopped tomatoes and their liquid, the chiles, and sugar; heat mixture to boiling, stirring occasionally. Reduce heat to low and simmer sauce 15 minutes.
5. To shape dough for Gnocchi, cut into eighths. On floured surface, roll each piece of dough against surface to a 1/2-inch-thick rope. Cut ropes crosswise into 1-inch piece over the floured tines of a 4-tine dinner fork, pinching edges together.
6. Just before serving, in 5-quart saucepot, heat 3 quarts water to boiling. Cook Gnocchi in boiling water 5 to 6 minutes or until they float on top and are cooked through. Drain well and divide among 4 serving plates. Top each serving with some Tomatillo-Tomato Sauce and sprinkle with remaining 1/4 cup Parmesan. Garnish with cilantro sprigs, if desired, and serve immediately.
Recipe courtesy of Country Living.
Carne Bistec, a.k.a. Colombian Steak with Onions and Tomatoes
Ingredients: 1 1/2 lb. grass-fed sirloin tip steak (sliced very thin), salt to taste, garlic powder to taste, cumin to taste, 4 tsp olive oil, 1 medium onion (sliced thin or chopped), 1 very large tomato or 2 medium tomatoes (sliced thin or chopped)
Directions:
1. Season steak with salt and garlic powder.
2. Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cook less than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
3. Reduce heat to medium, add another teaspoon of oil and add the onions.
4. Cook a minute, then add the tomatoes. Season with salt, pepper, and cumin and reduce heat to medium-low.
5. Add about 1/4 cup of water and simmer a few minutes to create a sauce; add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.
6. Serve over rice or for a low carb option with a sunny-side up egg on top.
Recipe courtesy of Skinny Taste.
