Versatile tomatoes add zest to meals - includes recipe

Versatile Tomatoes Add Zest to Meals

From the time when they were known as "love apples" by French courtiers, to their present-day popularity among vegetable lovers, tomatoes have held a unique place in the gastronomic universe.

Tomatoes were first harvested by Incas in the Andes Mountains of South America. They were introduced to North America and Europe by explorers who discovered their superb taste and versatility. Some people were reluctant to try tomatoes, though, because they are a distant relative of the deadly nightshade family.

Those fears were long ago put to rest, as the tomato assumed its position as one of the most universally loved vegetables in the world. The fact that tomatoes are really fruits doesn't seem to matter; most lovers of tomatoes agree that the taste is what's important.

Tomato aficianados also agree that the more natural, the better when it comes to taste. Your local health food store may have a produce section featuring all-natural, organically grown tomatoes that are free of insecticides and pesticides, fertilizers and preservatives.

An even better option is to grow your own. Tomatoes can be grown in your backyard garden or flower bed, or in a container on a patio or balcony. There can be no doubt as to their purity and freshness when you grow them yourself!

Loaded with vitamins, packed with potassium, and a rich storehouse of minerals and trace elements, tomatoes are a superb source of nutrition. They are an especially good source of vitamins A, C, B1 and B2, and contain as much as 300 to 350 milligrams (mg) of potassium, in addition to calcium, phosphorus, magnesium, iron, zinc and manganese.

Enjoy the following recipe (pictured on the cover) made with fresh tomatoes for a tempting taste treat.

Sauteed Tomatoes and

Mushrooms

5 large fresh tomatoes, quartered 1/2 lb fresh mushrooms, sliced 2 large bell peppers, sliced 3 stalks celery, sliced 1 medium onion, chopped 3 Tbsp olive oil

Lightly saute onion and mushrooms in olive oil. Add tomatoes, celery and bell pepper. Cook on low heat 10 to 15 minutes, until vegetables are cooked through; do not overcook.

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