Tomato Recipes

Red tomato is used for dressing a host of soups, pastas, dips, dressings, stews, pizzas, sauces, fish, etcetera, it is also an ideal companion for all kinds of salads by doing varied presentations; eating it raw is an excellent cleaner of the body, providing large amounts of vitamin C and A, which are very important in preventing infections, and also contains vitamin E and B1, B2 and B5.

These recipes are for those who love red sauces or tomatoes. Good for unique taste of the hot season.

Mushroom and tomato Ceviche

Ingredients

• 4 kilos of mushrooms
• 6 ripe tomatoes, but not watery, but rather hard
• 1 ripe avocado, but not watery, but firm
• 4 lemons (juice)
• 1 medium onion
• 1 bunch of cilantro, washed well, chopped very finely
• 1 serrano chile stemmed (optional)
• Olive oil
• Sea salt
• Ketchup (preferably homemade) to taste

Procedure

1. Wash and disinfect mushrooms very well. Put to steam to soften just a little bit.
2. Cut into squares remaining ingredients.
3. Mix olive oil with lemon, salt and ketchup.
4. Mix mushrooms with remaining ingredients.
5. Decorate with slices of avocado.

Pasta with soy sauce

Ingredients

• 2 packets of pasta
• 1 small onion, minced
• Butter to taste
• 5 ripe red tomatoes
• 1 bunch of cilantro
• 3 cloves of garlic
• 2 cups of textured soy previously soaked with the juice of 3 lemons
• Olive oil
• Sea salt

Procedure

1. After cooking the pasta, sauté a little bit with butter and salt.
2. Blend garlic, onion, tomato and salt. Season this sauce with a little vegetable broth.
3. Add the cilantro at the end and lemon and boil for 2 minutes. Turn off, add a dash of oil and let stand to hold flavor.
4. Join pasta and soy.

Squashes Mexican style

Yield: 4 guests

Ingredients

• 8 to 10 squashes, tender and not too small
• 6 soft corn husking
• 9 tomatoes, ripe, peeled and diced
• 1 large onion chopped
• 1 or 2 cloves of garlic, chopped well
• 1 bunch of cilantro
• Olive oil
• Sea salt (a pinch)
• 2 poblano chiles (optional)

Procedure

1. If you are using chile, grill and make sweat stemmed chiles into a plastic bag and cut into thin slices.
2. In a casserole: stir-fry (no frying) the remaining ingredients with the juice of half lemon and salt. Allow about 5 minutes, turn off and cover. Wait about 10 minutes to season. Serve hot.

Chard in tomato sauce

Yield: 4 guests

Ingredients

• 1.5 kg. of spinach
• 1 kg. of ripe tomatoes
• 1 onion
• 3 tablespoons of oil
• 1 teaspoon of sugar
• 1 pinch of salt

Preparation

1. Trim, wash and cook the spinach. Separately in a skillet, make tomato sauce.
2. In the skillet where you have the tomato, add the well drained spinach and sauté together for about 5 minutes. Serve in a source.

Tomato and celery juice to purify and refresh the body

Ingredients

• 1 pound of fresh ripe tomatoes
• 3 stalks of celery
• A few drops of lemon
• A pinch of sea salt and pepper

Preparation

1. Pass the tomatoes and the celery in juice extractor or grind in blender.
2. Mix juices in a bowl and season with some pepper.
3. Serve chilled.

Forkbeards with Tomato

Yield: 4 guests

Ingredients

• 8 forkbeards fillets clean
• 8 anchovy fillets in oil
• salt, pepper, nutmeg
• Juice of 1 lemon
• 1 cup of white wine
• 2 cloves of garlic
• 1 / 2 tablespoon of chopped basil
• 1 teaspoon of anchovy paste or 2 fillets
• 2 envelopes of dried mushrooms soaked
• 1 can of tomatoes
• 25 g of butter
• 2 tablespoons of cornstarch
• bay leaves

Preparation

1. Wash the fillets, dry and put in the center of an anchovy fillet.
2. Season to taste, roll and place in a oiled tray.
3. Cover with white wine, butter chips and oil or spray with cooking in the oven.
4. Crush in a mortar or blender through the garlic cloves with the basil, anchovy paste and chopped mushrooms.
5. When reduced to a paste add the chopped tomatoes, wine and cook fish a few minutes to reduce and make a sauce.
6. Mix the butter with the cornstarch, add to the sauce and boil until it thickens. Season to taste.
7. Place forkbeards into a bowl, add sauce and garnish each fillet with bay leaves.

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