In-Season: Tomatoes

Today's In-Season Recipe Swap veggie is... the tomato!



Yum.

Did you know that scientists have discovered more than 400 compounds that contribute to the amazing taste of the tomato? When you eat, slice, chew, cook or otherwise prepare a tomato, all these different compounds combine together in different ways creating diffrent flavors! In fact, some of the flavor we taste when enjoying tomatoes actually comes from the combination of the chemical compounds and the enzymes in your saliva.*

Well, enough of that -- let's get to one of our favorite ways to enjoy garden-fresh tomatoes....

Ratatouille - Modified from Cooking for Engineers

5 large garlic cloves, minced
8 oz fresh mushrooms, sliced
1 medium zucchini, quartered
1 medium eggplant, quartered
1 medium onion, diced
1 medium green bell pepper, diced
4-6 tomatoes, diced (depending on the size) - you can also use 1 can of diced tomatoes
3/4 C chicken broth
1 T tomato paste
1 tsp. parsley
1 tsp. basil

Heat a little olive oil over medium heat.  Add in the garlic and saute until it really smells like garlic!



Add in the onions, and saute until they are clear -- which is about 5 minutes. Then, add in the tomato paste. Stir well to get it well-mixed. Add the broth, and as you do scrape any of the stuck-on bits off the bottom of the pan.

Add in the eggplant, zucchini, pepper, and mushrooms.



Stir and allow to simmer, covered for 10ish minutes.



The eggplant and zucchini will release yummy juices.



Then, chop up your tomatoes.



Add these to the ratatouille.



Allow the dish to simmer for an addition 5-10 minutes until all veggies are done to your liking.



Serve over rice, with mozzarella cheese, if desired.




We also have other yummy tomato dishes that you might enjoy. 

This post is linked to:

• Food on Fridays, 
• Friday Feasts, 
• Mouthwatering Mondays, and 
• URS: Veggies

*Source: How to Pick a Peach by Russ Parsons