Enjoy summer tomatoes at their peak

Good for you

August 07, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

LET THE FRESH taste of home grown tomatoes and fresh herbs show through. Recipes are from "Betty Crocker's Eat and Lose Weight" cookbook, published by Prentice Hall in 1990.

Macaroni with Marinated Tomatoes

2 cups chopped tomatoes

2 green onions, with tops, chopped

2 cloves garlic, finely chopped

1/4 cup snipped parsley

1/2 teaspoon salt

2 teaspoons snipped fresh basil leaves or 1/2 teaspoon dried basil leaves

1/8 teaspoon coarsely cracked pepper

2 tablespoons olive oil or vegetable oil

1 7-ounce package macaroni shells

Mix all ingredients together except macaroni. Cover and refrigerate two hours but no longer than 24 hours. Prepare

macaroni as directed on package. Drain. Immediately toss with tomato mixture.

Serves six. Each serving has 175 calories, 5 grams protein, 28 grams carbohydrates, 5 grams at, 0 cholesterol and 190 milligrams sodium.

Polenta with Tomatoes

1/2 cup yellow cornmeal

1/2 cup cold water

1 1/2 cups boiling water

1/2 teaspoon salt

1/4 cup chopped onion

1 clove garlic, finely chopped

2 tablespoons snipped fresh marjoram leaves or 2 teaspoons dried

1 medium tomato, cut into 6 slices

1 ounce finely crumbled blue cheese

Mix cornmeal and cold water in two-quart nonstick saucepan. Stir in boiling water and salt. Cook until mixture thickens and boils, stirring constantly; reduce heat. Cover; simmer 10 minutes, stirring occasionally. Remove from heat; cool to room temperature. Stir onion and garlic into cornmeal mixture. Spread in rectangular baking dish, 10x6x1 1/2 -inches, sprayed with nonstick cooking spray; sprinkle with half marjoram. Refrigerate at least six hours.

Heat oven to 425 degrees. Cut cornmeal mixture into six rectangles and place on cookie sheet sprayed with nonstick cooking spray. Bake five minutes. Arrange tomato slices over top; sprinkle with remaining marjoram and the cheese. Bake until tomato is hot and cheese begins to melt, five to seven minutes longer.

Serves six. Each serving has 35 calories, 2 grams protein, 4 grams carbohydrate, 1 gram fat, 5 milligrams cholesterol and 270 milligrams sodium.

Tarragon Tomato Slices

3 medium tomatoes, cut into 4 1/4 -inch slices each

1/4 cup tarragon white vinegar

1 tablespoon vegetable oil

1 tablespoon snipped fresh tarragon leaves or 1 teaspoon dried tarragon leaves

Freshly ground pepper

Lettuce leaves

Place tomatoes in glass or plastic dish. Shake vinegar, oil and tarragon in tightly covered container; pour over tomatoes. Sprinkle with pepper. Cover and refrigerate at least two hours. Serve over lettuce.

Serves six. Each serving has 35 calories, 1 gram protein, 4 grams carbohydrate, 2 grams fat, 0 cholesterol and 5 milligrams sodium.

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