Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene.
Lycopene, the pigment that gives tomatoes, watermelon, and pink grapefruit their red hue, may help prevent heart disease, macular degeneration, and various cancers.
August is the time when backyard tomato vines really start producing, so this month we’ll take a look at some uses of this delicious and healthy crop.
The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic.
Nothing brings people together like good food
-Unknown
Linda A. Doody, PhD, DABT, Executive Director, led CCSA’s regulatory affairs and safety reporting activities in support of commercial, government, and nonprofit drug development from 1995 to 2018, when she moved to a senior advisory role. Dr. Doody is certified as a Diplomate of the American Board of Toxicology (DABT) and holds a PhD in pharmacology and toxicology.
Ingredients
- 1 garlic clove, smashed
- Salt
- 2 pounds ripe heirloom tomatoes, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil, plus more for brushing bread
- Freshly ground black pepper
- 1 loaf country bread (12 ounces) sliced ½ inch thick
- 2 bunches arugula (6 ounces each), stems discarded
- 6 ounces ricotta salata, crumbled (1¼ cups) (Ricotta means re-cooked and salata means salted. Ricotta salata is an Italian cheese made from the whey part of sheep’s milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with a firm texture and salty taste; it is often used in salads)
Instructions
- On a cutting board, using the flat side of a chef’s knife, mash the garlic clove into a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar, and extra virgin olive oil; season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and slightly charred in spots, 1 minute per side. Let cool slightly, then cut into half-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine.
- Serve immediately.
Notes
From Food and Wine Magazine, Ethan Stowell [July 2011]