THE AZTECS loved them, and called them Xitomatl (plump), while the rest of the world considered them poisonous. One reason for this fear of tomatoes might have been their relation the family that produces the deadly nightshade plant, and so, up until the 19th century it was always recommended that tomatoes be boiled for at least five hours to eradicate any nasty stuff that might linger within.
Today we eat more tomatoes than any other vegetable. No longer are we fearful of this rather friendly ‘love apple’ — in fact tomatoes are known to be highly beneficial, as they have proven anti-cancer properties. Studies have shown that a diet rich in tomatoes reduces the risk of several cancers, particularly those of the prostate, lung and stomach.
Tomatoes are packed to the skins with the antioxidant in the form of Lycopenes, with ripe fresh fruits containing around 9-10mg per 100g of this great protector. When cooked with olive oil, the body gains even greater benefit. The Italians started to cultivate tomatoes in the 15th century and recognised long before the rest of Europe that they not only gave both flavour and colour to a whole host of dishes, but soon became a kitchen stalwart being used in everything from soups, stews, and sauces.
You can fry, boil, bake, sun dry, and seriously stuff them, or drink the juice after perfectly pepping up the flavour with a dash of Worcestershire sauce, Tabasco, lemon juice, (a measure of vodka also helps). Tomatoes are low in calories and give you a good dose of vitamins A, C, and E. They are also filled with healthy levels of potassium, calcium and a regular diet of tomatoes will always keep you ‘regular’.
Tomato and basil soup
All the key ingredients for this recipe are to be found in abundance here in Cyprus, so there’s no excuse for not making this exceedingly tasty starter for the family on a pretty regular basis.
Ingredients
Serves four
450g tomatoes, peeled
1 sliced onion
Strip of lemon rind
1 bay leaf
Salt and freshly ground black pepper
1tbsp chopped fresh basil
600ml vegetable stock
25g butter
25g flour
50-80g mozzarella (or cheddar) cheese grated.
Method
Cut the tomatoes in half and squeeze to remove seeds ( best to pop them in a big bowl of boiling water for half an hour you can then skin and de seed them easily)
Put the tomatoes, onion and carrot into a saucepan with the lemon rind and bay leaf, season with basil, keeping some back for garnishing.
Add the vegetable stock, bring to the boil and simmer, covered for about 25-30 minutes until the vegetables are tender. Liquidise and set aside.
Now clean the pan, melt the butter and stir in the flour. Cook for 203 minutes then remove from the heat and gradually add the liquidised mixture.
Bring slowly to the boil stirring all the time, then simmer for a couple of minutes. Serve with each bowl of soup having a sprinkling of grated cheese and basil.
This super recipe for eggs flamenco will certainly get your toes tapping along with waking up any sleepy taste buds of a morning; this recipe is a winner for those who relish the combined delights of eggs, garlic, tomatoes and a good hot pepper sauce.
Eggs flamenco
Ingredients
2tbsp olive oil
1 large onion sliced
2 cloves garlic chopped
225g tomatoes peeled and sliced
115g mushrooms sliced
½ tsp hot pepper sauce
80g cooked peas
80g garlic sausage sliced and quartered
115 cooked ham diced
Salt and pepper
4 eggs
1 small red pepper chopped.
Method
Pre heat oven to 200C, 400F, gas mark 6.
Heat oil in saucepan, fry onion, garlic, till tender. (Not brown)
Add tomatoes, mushrooms, and hot pepper sauce, cook for 5 minutes.
Add the peas, garlic sausage and ham and heat thoroughly stirring all the time. Season to taste.
Turn into a shallow oven proof dish and spread the mixture to make it level. Make 4 slight hollows in the mixture with the back of a wooden spoon and carefully break the eggs into them. Sprinkle with the chopped red pepper and bake for 10-15 minutes or until the whites of the eggs are set.
This is an equally delicious and so easy supper dish. If cooking at breakfast kids will love it, as long as you vehemently deny that there is any ‘spicy stuff in it’ although the peas may well prove your undoing as far as total kiddie acceptance goes.
