Tomatoes

It’s summer, and that means it’s finally time to stock your fruit bowl (yup, tomatoes are a fruit!) with shiny, red, deliciously ripe California tomatoes. The season begins in June and lasts till November, and California processes over ten million tons of tomatoes every year, accounting for nearly half of the world’s total production. In fact, the California Tomato Growers Association is located right here in Stockton.

Tomatoes are full of vitamins and minerals, and especially Lycopene, which may help prevent cancer and heart disease. There are hundreds of varietals, the most popular being Plum tomatoes, which are great for canning and making into sauces; Beefsteak, the big red ones, are perfect for slicing and putting on sandwiches; and the small round cherry tomatoes are just the thing for salads and snacking.

Gardeners and tomato lovers alike have also taken part in the growing heirloom tomato trend. Heirloom tomatoes are open-pollinated, which means they are grown naturally and not bred in large farms. Their seeds are said to be passed down from pre-industrial America, and there are over 600 types. Some of the most popular include the pink hued Brandywine, the lime striped Green Zebra, the dark Cherokee Purple, and the yellow and pink swirled Big Rainbow. Each has its own rich flavor, and they make a beautiful dish when mixed together. Try combining a few different types with olive oil, fresh mozzarella, and a touch of crunchy sea salt for a simple, summery dish that is both colorful and scrumptious.

Technicolor Vegetable Pizzas

3 cups      frozen mixed vegetables, with mushrooms
5 slices     Italian bread (1 oz. slices; each about 1-inch thick and 5-inches long)
1 Tbsp.     olive oil
½ cup      prepared pizza sauce
1 cup      tomato, finely chopped
½ cup      onion, very finely diced
1 Tbsp.     dried oregano leaves
1 tsp.      garlic powder
2½ Tbsp.     grated Parmesan cheese

Pre-heat oven to 350º F and place oven rack in middle-high position. Microwave frozen vegetables, then pat dry.  Brush all bread slices lightly with oil and spread each with about 1½ Tablespoons sauce. Combine all vegetables in a medium-sized bowl. Carefully spoon vegetable mixture equally onto bread slices. Sprinkle with oregano and garlic powder and then with cheese. Bake about 5-7 minutes, until bread is brown on the edges and all vegetables are piping hot. Serve immediately. Serves 5.

Avocado Garden Salad 

6 cups     mixed salad greens
3      medium ripe tomatoes, cut into ¾-inch cubes
5      green onions, chopped
1      small cucumber, partially peeled and cut into ¾-inch cubes
3 Tbsp.    lemon juice, divided
1/3 tsp.   garlic powder
1 tsp.   coarsely ground black pepper
½ tsp.   salt
1      large ripe California avocado, peeled

Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl. Toss with 2 Tablespoons lemon juice, garlic powder, black pepper, and salt. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick. Arrange slices on top of salad like a starburst. Brush remaining lemon juice and serve immediately. Serves 6.