Two Tomato Recipes

The tomatoes are ripening and the harvest looks good. If you have an abundance of tomatoes and are wondering how to use them all, here are two simple quick recipes that enable you to enjoy this bountiful fruit. If you grow your own, tomatoes are at their best when plucked off the vine and eaten.

Tomato recipes:

Tomato, green pepper and cucumber salad:

Ingredients;

4 large tomatoes- diced

1 cucumber- peeled and diced

1 green pepper- diced

1 small sweet onion diced (optional)

Dash sea salt

Black pepper to taste

juice ½ lemon

2 tablespoons apple cider vinegar

To Prepare:

Add tomato, green pepper, cucumber, onion to bowl, add salt and pepper. Pour lemon juice and vinegar into small glass jar, put lid on jar, shake vigorously, pour over all other ingredients

Can be served with cold tuna on the side.

Stuffed Tomatoes

Ingredients:

• 4 medium tomatoes
• 1 pound lean ground beef
• Pinch sea salt
• 1 medium onion diced
• 7 white button mushrooms sliced
• 2 cloves of garlic, minced
• 1 1/2 tsp. soya sauce
• Black pepper to taste

To Prepare:

Add onions, mushrooms, garlic, soya sauce, salt and pepper to a large mixing bowl.

Put aside for a 1/2 hour.

Cut tomatoes in half horizontally; scoop out seeds.

Sprinkle with sea salt.

Stuff tomatoes with prepared meat mixture using a spoon or your fingers. Be firm.

In a large cooking pan on high heat, heat 1 tsp. olive oil.

Cook tomatoes with meat side facing down.

Reduce to medium heat and cover with lid for 6-8 minutes.

Return to high heat; flip tomatoes over

cook until liquid is reduced considerably.

Remove and serve with steamed brown rice.

As the harvest approaches there are many fresh vegetables on the market that can add zest to any meal. Enjoy the season.