Can you believe it’s already March?! This week’s food if the week is TOMATOES .
What’s your favorite way to eat TOMATOES?
If you’ve been stuck in a tomato rut … it’s time to mix it up a little bit!
There are actually more than 10,000 varieties of tomatoes on the planet, including colorful heirloom varieties that date back centuries.
Each tomato has its own flavor based on its sugar and acid profile. For example: orange tomatoes are less acidic than red tomatoes and have a milder taste.
That being said – ALL tomatoes are an excellent source of micronutrients like vitamins A, C, and K, as well as folate and potassium.
Plus, they’re an especially great source of lycopene, which may help protect you from the sun’s ultraviolet rays.
The redder the tomato, the more lycopene!
Eat them raw or in sauces, soups, or stews. You can also roast, saute, or stuff them.
Besides pizza, what’s YOUR favorite way to eat tomatoes? Comment below.
Recipe: Roasted Cherry Tomato Soup
Tomato soup is one of the coziest, most comforting easy meals you can make.
This one is extra special – and probably will end in your regular rotation.
Not only is the taste out of this world, but because you take the extra care to roast the tomatoes … It feels even more special.
Serve this on its own, with a wrap, or sprinkled with goat cheese. So good!
Roasted Cherry Tomato Soup
(makes 4 servings)
4 pints (2 kg) cherry tomatoes
1 medium yellow onion, chopped
5 cloves garlic, peeled
¼ cup (60 ml) extra-virgin olive oil
Pink Himalayan salt & freshly ground pepper to taste (about ½ tsp each)
1-2 tsp coconut sugar
1 tsp dried thyme
½ tsp dried marjoram
½ to 1 cup (120-240 ml) low-sodium vegetable broth, warmed (depends on desired thickness)
½ to 1 cup (120-240 ml) unsweetened coconut milk or extra creamy oat milk (depends on desired thickness)
Preheat your oven to 400°F/200ºC.
Spread tomatoes, onion, and garlic in an even layer on 2 rimmed baking sheets. Divide the oil in half, one for each sheet, and toss with the tomatoes until well coated. Sprinkle each sheet with salt and pepper, and stir to coat. Place in the oven, stirring every 10 minutes, and roast for 20-25 minutes, until the tomatoes start to burst.
Place the roasted tomatoes, onions, and garlic in a large soup pot. Add sugar, spices, and some additional salt and pepper, and ½ cup each of the broth and milk.
Carefully use an immersion blender to puree until smooth. If the soup is too thick, add more of the liquid. When it reaches desired consistency, taste and adjust seasonings.
Place on medium-low heat to warm up. Serve and enjoy!
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I’m a Certified Integrative Nutrition Health Coach, Clean Food blogger, esential oils advocate, and author. I received my training from the Institute for Integrative Nutrition, where I learned more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I help men and women create a completely personalized “roadmap to health” that suits their unique body, lifestyle, preferences, and goals – bioindividuality. Learn more about my training and my unique approach to health coaching.