- Add sliced tomatoes to sandwiches—from tuna to turkey
- Chop tomatoes in salad (leave them at room temperature, if possible)
- Use tomato sauces (canned, cooked, or homemade) on pasta; this can be big kilojoule savings when you swap out creamy sauces for tomato-based sauces
- Drink tomato juice or vegetable juice with tomatoes
- Tomatoes for breakfast? Top scrambled eggs with coarsely chopped tomatoes or add them to toast
- Eat tomatoes as a mid-afternoon snack
- Make a tomato sandwich
- Add canned or stewed tomatoes to soups and stews, like vegetable soup or beef stew
- Serve stewed tomatoes over a baked potato (also great on mashed potatoes)
- Make your own salsa with lots of fresh tomato—salsa is a great replacement for high-fat salad dressings as well as being tasty on meats, fish, and eggs
Roasted Tomato Soup
Ingredients
- 800g ripe tomatoes
- 2 tbsp olive oil
- Salt
- 4 cloves garlic
- 1 Spanish onion, chopped
- 3 tbsp balsamic vinegar
- 1/2 bunch basil, leaves torn
Preheat oven to 220C. Pick green tops off tomatoes and put in a roasting pan with 1 tablespoon olive oil, a sprinkling of salt and garlic cloves, unpeeled. Toss everything together and cook on the top shelf of the oven for 15 minutes. Meanwhile, cook onion in a large saucepan over a low heat with the remaining olive oil for 10 minutes, until soft and translucent. Add balsamic vinegar to the onions, stir and reduce for 5 minutes.
Remove tomatoes from oven and carefully skin the garlic, using two forks to extract the flesh. Add tomatoes and garlic to onions. Pour mixture into a food processor. Add basil and whiz, leaving the soup quite chunky. Pour soup into bowls and drizzle with olive oil.
Remove tomatoes from oven and carefully skin the garlic, using two forks to extract the flesh. Add tomatoes and garlic to onions. Pour mixture into a food processor. Add basil and whiz, leaving the soup quite chunky. Pour soup into bowls and drizzle with olive oil.
