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Red Food Energy: Tomato (Lycopersicon esculentum)

By Gwen Nyhus Stewart

Cherry Tomatoes

These tomatoes are marinated in a blend of balsamic vinegar and herbs for a perfect snack.

10 cherry, grape, or small heirloom tomatoes (or mix thereof)

2 tsp. (10 mL) dried oregano

2 tsp. (10 mL) balsamic vinegar

1 tbsp. (15 mL) olive oil

sea salt, to taste

freshly ground black pepper, to taste

Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper. Let sit for a minute or two to let flavors develop.

Fresh Tomato Pie

1-9 inch pie shell

7 ripe tomatoes, sliced

1 yellow onion

3/4 cup (175 mL) mayonnaise

1/3 cup (75 mL) shredded mozzarella cheese

1/3 cup (75 mL) grated Parmesan cheese

freshly ground black pepper, to taste

2 tsp. (10 mL) fresh basil

2 tsp. (10 mL) fresh oregano

Preheat oven to 350 degrees F (175 degrees C).

Bake the pastry shell for 8 to 10 minutes or until browned.

Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl, combine mozzarella, parmesan, and mayonnaise. Spread this mixture evenly over tomatoes.

Bake at 350° F (175° C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Fresh Tomato Sauce

1/4 cup (50 mL) olive oil

6 tomatoes, chopped

3 onions, minced

2 green bell peppers, minced

4 cloves garlic, minced

3 tbsp. (45 mL) white wine

sea salt, to taste

freshly ground black pepper, to taste

In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.

Mix ingredients well; cover and simmer for 30 minutes. Serve.

Fresh Tomato Zucchini Soup

2 1/2 tbsp. (37.5 mL) olive oil

1 medium zucchini, cubed

1 clove garlic, minced

8 large tomatoes, cored

1 small sweet onion, chopped

1 tbsp. (15 mL) chopped fresh red chili pepper

1-14 oz. (396.2 g) can vegetable broth

1 tbsp. (15 mL) dried tarragon

2 tsp. (10 mL) dried dill weed

sea salt, to taste

freshly ground black pepper, to taste

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.

In a blender or food processor, purée the tomatoes, onion, and chili pepper, leaving a few small chunks.

In a large pot, mix the tomato purée and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Tomato Soup

1 tbsp. (15 mL) vegetable oil

1 cup (250 mL) chopped onion

2 cloves garlic, minced

1/2 cup (125 mL) chopped carrot

1/4 cup (50 mL) chopped celery

2-28 oz. (796 mL) cans crushed tomatoes

3 1/2 cups (900 mL) vegetable broth

1 tbsp. (30 mL) vegetarian Worcestershire sauce

sea salt, to taste

1/2 tsp. (2 mL) dried thyme

freshly ground black pepper, to taste

4 drops hot pepper sauce

Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic until onion is tender.

Add carrot and celery; cook 7-9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71 for information about using red in the garden and recipes.)

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