The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need. To help celebrate the wonderful fruit offerings as we head into summer, we asked members of our Nutrition Education team to help us out with a few refreshing tomato recipes. They pulled up a few delicious ideas from our friends at EatFresh.org. Enjoy!
Baby Tomato Bites
INGREDIENTS
12 (4-inch) slices of French bread
¼ cup low-fat mozzarella cheese shredded
5 Tomatoes diced
½ teaspoon Black pepper
8 Basil leaves chopped
PREPARATION
*Preheat oven to 300°F.
*Place thin layer of mozzarella cheese on each slice of bread.
*Toast French bread slices in oven until cheese melts, about 5-8 minutes.
*Mix diced tomatoes with black pepper.
*Place diced tomatoes on top of cheese and garnish with chopped basil leaves. Serve immediately.
Tomato and Garlic Omlette
INGREDIENTS
½ slice Whole wheat bread
½ teaspoon Olive oil
1 Clove of garlic finely chopped
Non-stick cooking spray
¾ cup Egg substitute
2 tablespoons Part-skim Mozzarella cheese grated
1 Large tomato chopped
1 teaspoon Dried basil
PREPARATION
*Preheat oven to 300°F.
*Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
*Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.
*When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
*Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.
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