From Chef Derrick’s Kitchen #2 – Tomato Recipes
HCFM NOTE: we have had a number of farmers who made late plantings of tomatoes this year, so we hope to see them at the market until early November at least!
Summer is almost at an end, but there’s still time to enjoy some fresh tomatoes. Here are two recipes that have been served in the Spartanburg Medical Center cafeteria. One involves roasted tomatoes that make a good side dish for any meal; the other is a refreshing tossed salad with tomatoes, fresh mozzarella, basil and balsamic vinegar.
The recipes are from the kitchen of Chef Derrick Williams, and are provided courtesy of Morrison Healthcare.
6 each Tomatoes, Roma, Fresh
1/4 tsp Oil, Olive, Extra Virgin
1/4 tsp Parsley, Fresh, Chopped
1/4 tsp Basil, Fresh, Chopped
1/4 tsp Oregano, Fresh, Chopped
1/4 tsp Chives, Fresh, Chopped
1/4 tsp Cilantro, Fresh, Chopped
Preheat oven to 375 degrees. Slice roma tomatoes in 1/4 lengthwise and lay cut side up on a baking rack. Lightly mist with extra virgin olive oil spray and season with fresh herbs. Bake at 375 degrees for approximately 20 minutes or until tomatoes have shrunk slightly.
A portion size is three wedges; this recipe yields eight servings.
Calories (kcal): 10
Protein (g): 0
Carbohydrate (g): 2
Total Fat (g): 0
Sat Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 0
Dietary Fiber (g): Less than 1 gram
Tossed Caprese Salad
4-1/2 oz Spring Mix Salad
1 oz Fresh Mozzarella Cheese
8 oz Heirloom Tomatoes
1/2 cup Basil, Chopped
1/2 tsp Kosher Salt
1/8 tsp Ground Black Pepper
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Dice mozzarella cheese and heirloom tomatoes. Place all ingredients in a bowl and toss with oil and balsamic vinegar to dress the salad. Serve immediately.
A portion size is 3 cups; this yields four portions.
Calories (kcal): 183.3
Protein (g) 10.7
Carbohydrate (g) 4.1
Total Fat (g) 15.6
Sat Fat (g) 5
Cholesterol (mg) 22.4
Sodium (mg) 78.1
Dietary Fiber (g) 1.3
Recipe courtesy of Morrison Healthcare