The French called tomatoes “apples of love.” American colonists believed they were poisonous. Today the average American eats 90 pounds of tomatoes a year! And today we know a juicy tomato is loaded with positive nutrition: two antioxidant vitamins—vitamin C and beta carotene (which forms vitamin A)—and a natural plant substance called lycopene.
Lycopene,which makes tomatoes red, may be the most powerful antioxidant in the carotenoid family.
That’s why tomatoes are so good for you. These antioxidants may help protect you from many cancers. Wondering about canned tomatoes? Once heat-processed or cooked, tomatoes deliver even more lycopene!
Store fresh tomatoes at room temperature to keep their full flavor and best texture.
Easy No-Cook Tomato Sauce
1 pound (3 to 4 medium) fresh tomatoes, coarsely chopped
1 tablespoon olive oil
2 teaspoons balsamic vinegar
3⁄4 teaspoon each salt and sugar
1⁄2 teaspoon ground pepper
In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste. Makes about 1 1⁄2 cups sauce.
Variations to add to finished sauce:
• 1⁄4 cup chopped fresh basil
• 1⁄4 cup chopped olives and 1 1⁄2 teaspoons finely grated orange peel
• 1⁄2 cup crumbled feta cheese and 3⁄4 teaspoon finely chopped fresh or dried rosemary
• 3 tablespoons toasted pine nuts and 5 thin slices prosciutto, chopped
Source: California Tomato Commission
Bolognese meat sauce with spaghetti
Prep: 10 minutes Cook: 35 minutes Serves: 4 to 5
This is a variation on the classic meat sauce,which is native to northern Italy. Instead of pancetta, this version uses bacon. A touch of cream lightens the color of the traditional red sauce.
6 bacon slices, diced
1 pound lean ground beef
1 medium onion, chopped
1 celery rib, chopped
2 carrots, peeled and chopped
1 (28-ounce) can crushed tomatoes with added puree
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon pepper
½ cup dry white wine
1/3 cup heavy cream
¾ pound spaghetti, cooked until tender
Grated Parmesan cheese (optional)
1. In a 10-inch skillet, fry bacon and beef over medium-high heat until bacon is crisp and beef is brown, about 5 minutes. Drain off excess fat. Add onion, celery, and carrots and cook, stirring often, until onion is tender, about 5 minutes longer.
2. Stir in tomatoes, garlic, salt, and pepper. Heat to boiling, reduce heat to medium-low, cover, and simmer 15 minutes.
3.Mix in wine and cream until well blended. Simmer, uncovered, 10 minutes longer. Serve over hot spaghetti and sprinkle with Parmesan cheese.
Food Cures for Dysentery
Among specific food remedies, bael fruit is, perhaps, the most efficacious in the treatment of dysentery of both the varieties. Pulp of the fruit mixed with jaggery should be given thrice daily.
To deal with a chronic case of dysentery, unripe bael fruit is roasted over the fire and the pulp is mixed with water. Large quantities of the infusion so made should be administered with jaggery. The pulp of the unripe fruit mixed with an equal quantity of dried ginger can also be given with butter milk.
The use of pomegranate rind is another effective remedy for dysentery. About 60 grams should be boiled in 250 grams of milk. It should be removed from the fire when one third of the milk has evaporated. It should be administered to the patient in three equal doses at suitable intervals. It will relieve the disease very soon.
Lemon juice is very effective in dealing with ordinary cases of dysentery. A few lemons, peels and sliced, should be added to 250 ml of water and boiled for a few minutes. The strained infusion should be administered thrice daily.