5 Midlife Health Boosting Tomato Recipes

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If you read about the benefits of tomatoes our blog, you know they are packed with properties that help fight age-related chronic disease. Research shows they may even provide relief from some menopause symptoms. Get an instant health boost with our favorite fast and delicious tomato recipes.

Shakshuka

The word shakshuka is derived from the Arabic verb shakka, meaning "stick together, clump together, adhere or cohere." Basically, it’s a tomato dish that’s quickly whipped up with simple ingredients, and the addition of eggs help the ingredients, well, stick together. Shakshuka is such a cultural mainstay at breakfast in Israel that many people think the dish originated there. However, food historians believe the dish originated in Yemen or Tunis. Where ever it came from, we love it for breakfast, lunch, and dinner. Our favorite shakshuka recipe is from former Chez Panisse chef, David Lebovitz. It’s incredibly easy to make, full of flavor, and comes together in 20 minutes. Ripe tomatoes are best, but canned tomatoes work well too. For a vegan twist, substitute the eggs with tofu. Placing the whole mess on a bed of lentils is divine and ramps up the nutritional value.

 
Photo by David Lebovitz

Photo by David Lebovitz

 

Caprese Salad

Caprese salad is such a classic that we almost hesitated to include it on the list. Unless you are avoiding dairy, it’s hard not to love it and eat lots of it during the summer. This recipe from Cookie and Kate is perfect. However, if you are inclined to tinker with the classic, try this recipe for grilled tomato panzanella salad from Food52. Both recipes pair well with roasted chicken and steak or a hearty grain for a vegetarian meal.

 
Photo by Cookie and Kate

Photo by Cookie and Kate

 

Canal House Oven-Dried Tomatoes

These little gems are amazing hot from the oven and served on crostini as an appetizer. The real secret though is that they can be frozen and used as flavor bombs in soups, stews, and sauces all year-round. Put 3-6 to a snack bag or small container and throw them in the freezer. Pull a bag or two out for any recipe calling for tomatoes, rough chop them, and add to your dish. They elevate canned tomatoes to a whole new level. This recipe from Canal House is easy-peasy. They keep in the fridge for a week or so, or in the freezer up to a year.

Preheat the oven to 325 degrees Fahrenheit

Wash, dry, and halve ripe plum tomatoes lengthwise

Arrange them cut side up on a baking sheet in a single layer

Drizzle with a little bit of extra-virgin olive oil and season with salt and pepper

Sprinkle with dried herbs like oregano, rosemary, or basil (optional)

Roast the tomatoes until they have shriveled up and caramelized a bit - about 1-1/2 hours

Drizzle the tomatoes with a bit more oil when they come out of the oven

 
Photo by Julia Garland, Food52

Photo by Julia Garland, Food52

 

Tomato Watermelon Salad with Turmeric Oil

We remember our first tomato watermelon salad fondly. The unexpected flavor combination and textures made us an instant convert. The fact that you can throw this salad together in minutes for a picnic or party is an added bonus. Mint and basil are the typical herbs used to highlight the flavor of the tomatoes and watermelon. This recipe from Bon Appetit uses trendy ingredients like coconut oil and turmeric, which we like for an added health boost.

 
Photo by Alex Lau, Bon Appetit

Photo by Alex Lau, Bon Appetit

 

Purnima Garg's Eggplant and Tomato Curry

Eggplant lovers will enjoy this recipe from Food52 and lovcookbooks that features a flavorful combination of eggplant, tomatoes, and spices. Like shakshuka, this is another easy year-round recipe that you can use fresh or canned tomatoes with. It’s fabulous with grilled lamb or roasted chicken, but can hold its own as a vegan dish when paired with a hearty grain.

 
Photo by James Ransom, Food52

Photo by James Ransom, Food52

 

What’s your favorite tomato recipe? Join us on social media and let us know!

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