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Cool cooking with red hot tomatoes
Ketchup may be the first thing you think of when tomatoes are mentioned. But tomatoes are also the main ingredients in many other delicious meals.
"Tomatoes are incredibly versatile, buy them when in season for the best taste and texture," said Chef Justin Timineri, executive chef and culinary ambassador, Florida Department of Agriculture and Consumer Services. "When in season, tomatoes are always on the top of my shopping list."
Find more "Cool Cooking with Red Hot Tomatoes" recipes at http://bit.ly/fltomatoes.
Tomato Cornbread
Servings: 6 to 10
| 1 | box cornbread mix |
| 1 | Florida onion, diced small Olive oil |
| Sea salt and fresh ground black pepper to taste | |
| 1 | cup Jack cheese, grated |
| 2 | large Florida tomatoes, chopped |
Follow directions on cornbread box to mix batter. Preheat oven as listed on cornbread box instructions.
Preheat a large cast iron skillet over medium heat. Add diced onion and drizzle of olive oil to cast iron skillet. Season onion with salt and pepper to taste, and cook onion until tender.
Fold half of cheese into cornbread batter. Pour cornbread batter into pan with onions. Add remaining cheese to top of cornbread mixture. Add diced tomatoes to top of cornbread mixture. Bake as directed on box. Remove from oven when golden brown and cooked throughout. Let cool slightly and serve warm.
Kids Can: Pour cornbread batter into pan with adult supervision.
Grown Up Alert: Have an adult help with oven.
Tomatoes on Toast
Servings: 2
| 2 | Florida tomatoes |
| 4 | slices whole-wheat bread |
| 2 | tablespoons low-fat mayonnaise |
| Sea salt and fresh ground pepper to taste | |
| 1 | tablespoon Parmesan cheese |
Remove the core from tomatoes and cut into thin slices. Toast bread slices and assemble open-faced sandwiches by placing 1/2 tablespoon of mayonnaise on each slice of bread. Place tomato slices on top. Sprinkle with salt and pepper to taste. Garnish with Parmesan cheese.
Kids Can: Help place tomatoes on toast and garnish with Parmesan cheese.
Pita Perfect
Servings: 2
| 1 | whole-wheat pita pocket |
| 2 | teaspoons light mayonnaise |
| 1/2 | Florida tomato, sliced |
| 1/2 | Florida avocado, sliced |
| 2 | leaves Florida lettuce |
| 4 | pieces low-sodium bacon, cooked |
Slice pita pocket in half and spread with
1 teaspoon of mayonnaise on the inside of each half. Stuff each pita half with 2 slices tomato, 2 slices avocado, 1 lettuce leaf and 2 slices of bacon.
Kids Can: Help stuff the ingredients into pita pockets.
Grown Up Alert: Adults may need to help slice tomatoes and avocados.