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Feed Your Face: End of Summer Tomato Recipes

By Dr Jessica Wu

Those of you who've read Feed Your Face or have watched my videos know that I’m a huge fan of tomatoes. Tomatoes are rich in the antioxidant lycopene, and they've been shown to help fight sunburn and sun damage -- another reason to have a Bloody Mary at brunch! When selecting fresh tomatoes, pick those with the brightest color because they're the highest in lycopene. And take a sniff -- tomatoes with the best flavor give off the strongest aroma. If you can, try to choose heirloom and/or locally grown tomatoes, which tend to have the best taste. Tomatoes release the most lycopene when they’re cooked or processed, so here are a couple of my favorite ways to prepare them. Both dishes taste best at room temperature, which is ideal for hot end-of-summer days:

For brunch, serve this Tomato Frittata. Dice ripe tomatoes and season with salt, pepper, and minced garlic to taste. Whisk eggs in a bowl and add tomatoes, along with more seasoning, if desired (try more salt and pepper, parsley, thyme, and/or oregano). Pour the mixture into a lightly oiled ovenproof skillet and cook until eggs start to set. Top with sliced tomatoes and sprinkle lightly with grated cheese (optional) and additional seasoning. Turn heat to low and cook until eggs are just set. Place the skillet under the broiler until the top is browned. Serve slightly warm or at room temperature. For variety, add chopped sautéed spinach, asparagus, or basil.

For dinner, try a side of Baked Tomatoes. Slice ripe, firm tomatoes into thick slices. Brush the bottom of a baking dish with olive oil and layer tomatoes in dish, lightly brushing each layer with olive oil and a dash of salt and pepper. Sprinkle the top with a mixture of whole-wheat bread crumbs, parsley, and olive oil. Bake at 400 degrees until the top is golden and the tomatoes are soft. Serve at room temperature.

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