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Dietary and recipes based on the tomato

Nutritional value :

The tomato contains 93 % water, it has 22 calories per 100g, it's an excellent source of vitamines A et C.
Here are the elements that you find in 100 g of tomato :

Water 93 g, Proteins 1,1 g, Cellulose 0,5 g, Ash 0,5 g, Fat 0,2 g, Potassium 244 mg, Phosphorus 27 mg, Magnesium 14 mg, Calcium 13 mg, Sodium 3 mg, Niacine 0,7 mg, Iron 0,5 mg, Thiamine 0,06 mg, Riboflavine 0,04 mg, Vitamine A 900 u.i.

The tomato "raw" :

The best tomatoes are those that are freshly picked from the garden.
Slice them in rounds and place them on lettuce leaves with some olives, fresh mint leaves or basil.
A lemon reinforces the acidity of the tomato while sugar (added during cooking) eliminates their acid taste.

Here are some recipes based on tomatoes :

Creamed soup of roasted tomatoes with parsley and cheese croutons

Ingredients for 4 people :

I kilo of ripe tomatoes
8 shallots
1 small carrot
1 small bulb of fennel
50 g butter
50 cl chicken or vegetable stock
25 cl thick fresh cream
12 small thin slices of French bread
1 peeled cut clove of garlic
Grated cheese, fresh parsley finely chopped
salt, pepper, olive oil

Preheat the oven to 220°
Cut the tomatoes in two and drizzle some olive oil over them.
Place them in an ovenproof dish and bake for 30 minutes, turn them over during this time so both sides are cooked. Let them cool, then remove their skins.
Finely chop the shallots, carrot and fennel, lightly fry with the butter.
Add the stock, boil for 30 minutes and then mix in the tomatoes.
Season with salt, pepper and the finely chopped herbs, place in a blender until smooth.
Reduce the oven temperature to 200° for the Croutons.
Drizzle a little olive oil over the bread, rub with the cut garlic and sprinkle with cheese and parsley. Place in the oven until golden.
Add the fresh cream to the soup and re heat in a saucepan over a low temperature. Serve in bowls with the croutons floating on the soup.

Courgette pancakes on a bed of chopped tomatoes

Ingredients for 4 people :

500 g tomatoes
700 g courgettes
1 large red onion
2 eggs beaten
Grated parmesan cheese
3 teaspoons cornflour
Fresh mint or Basil finely chopped
Salt, pepper, nutmeg, olive oil

Peel, seed and coarsley chop the tomatoes. Pass the juice through a strainer and discard.
Place the tomatoes in a saucepan and season to taste. Heat slowly over a low temperature.
Finely grate the courgettes and onion into a bowl, sprinkle with salt and leave for 10 minutes. Drain the liquid and discard.
Mix the cougettes and onion with all the other ingredients except the oil and tomatoes.
Heat the olive oil in a frying pan, place tablespoons of the courgette mix in the pan and flatten with the back of the spoon. Cook both sides until golden.
Serve on a bed of the heated chopped tomatoes.

Crusty herb tomatoes with ham and cheese

Ingredients for 4 people :

8 thick slices of large plump tomatoes
120 g thinly sliced ham
120 g thinly sliced gruyere cheese
2 or 3 teaspoons mustard
2 eggs
100 g finely crumbled breadcrumbs
4 large leaves of fresh Basil
Salt, pepper, water, olive oil

Preheat the oven to 200°
Place the sliced tomatoes on a large plate
Place the ham topped with cheese on 4 of the slices
Spread the mustard topped with the Basil leaves on the other 4 slices
Assemble the mustard topped slices of tomato on top of the ham and cheese topped tomatoes, ingredients inside, like a sandwich. Use a wooden toothpick to keep the two halves together
In a bowl beat the eggs with 2 tablespoons of water and 2 tablespoons of olive oil
Dip the assembled tomatoes in the egg mix and sprinkle with the breadcrumbs
Put the tomatoes in an lightly oiled ovenproof dish and cook for 15 minutes until the breadcrumbs are golden and the cheese melting
Leave 10 mins before serving.

Spicy tomato cake

Ingredients for 4 people :

2 large ripe tomatoes
2 eggs
10 cl vegetable oil
125 g brown sugar
125 g white granulated sugar
300 g flour
1 teaspoon cinnamon
½ teaspoon baking powder
50 g slivered almonds
1 pinch salt

Preheat the oven to 180°
Peel and seed the tomatoes, mix in a blender until smooth.
Put the eggs, sugar and oil in a mixer on high until frothy, add the tomato and mix together.
In a large bowl mix together the flour, baking powder, salt and cinnamon.
Gradually beat in the tomato mix until smooth.
Grease a baking tin and pour in the mixture, lightly sprinkle with the almonds. Cook for around 40 minutes or until a knife pierced in the centre comes out clean.
Leave the cake to cool for 5 minutes, remove from the tin and leave to go cold before cutting.

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