It’s tomato season! Tomatoes are part of the nightshade family and while we generally eat and prepare them like a vegetable, they are technically a fruit! Tomatoes come in a wide variety of colors, shapes and sizes, although we often associate tomatoes with the more traditional red color.Tomatoes are full of lycopene—an antioxidant that is linked to a decreased risk of both heart disease and cancer. Tomatoes are also an excellent source of vitamin C (an essential nutrient and antioxidant), folate (a B vitamin), potassium (an essential mineral) and vitamin K (important for blood clotting and bone health). Tomatoes are so juicy because they are 95% water, and 5% carbohydrate and fiber.Tomatoes are also delicious and extremely versatile to cook with. Often they don’t need a lot of preparation to create a simple and exquisite dish. Tomatoes can be found in cuisines and cultures all around the globe. What is your favorite way to enjoy tomatoes?
Servings 4
Ingredients
2lbripe heirloom tomatoespeeled, seeded & cut into wedges
¼cupred onionfinely chopped
2tspgarlicminced
½cupextra-virgin olive oil
2Tbsplemon juice
2Tbspchopped basil leaves
1Tbspchopped marjoram leaves
kosher saltto taste
freshly ground black pepperto taste
2cupbaby arugula
6cupday old breadcrusts removed and cut into cubes
¼cupunsalted butter
1Tbspminced garlic
kosher saltto taste
freshly ground black pepperto taste
1wedge Parmesan cheese
Get Recipe Ingredients
Equipment
Cutting board
Chef’s knife
Large bowl
Strainer
Large sauté pan
Baking sheet
Vegetable peeler
Method
Preheat the oven to 350˚.
Drain the tomatoes in a sieve to remove the excess liquid while you prep the rest of the ingredients.
To make the croutons, melt the butter in a large skillet over medium heat. When it becomes foamy, add the garlic and sauté for about 30 seconds, until the garlic becomes fragrant. Cut the heat.
Add the bread cubes and toss to coat. Season with salt and black pepper and spread out onto a baking sheet.
Bake for about 8-10 minutes, tossing once or twice during the bake time, until the croutons are lightly colored on the outside but soft on the inside. Cool completely.
Combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, marjoram, and salt and pepper to taste.
Add the croutons and toss well.
To serve, divide the mixture between four plates. Top each plate with an equal amount of arugula. Using a vegetable peeler, shave the Parmesan over the top of the salad, and serve immediately.
