Tomatoes All Day Long

With their tangy-sweet flavor, rosy color and nutritional benefits, fresh tomatoes are a welcome part of any meal, starting with breakfast and going right through dinner.

If you’ve never considered tomatoes a breakfast food, think of how well they go with eggs, toast and other morning favorites. Tomatoes and Eggs Alfredo (pictured) is a scrumptious day starter made with a toasted English muffin, which is stacked high with crisp bacon, a wedge of omelet, a drizzle of prepared Alfredo sauce and a slice of tomato. You might want to save this easily prepared recipe for weekend brunch and, on weekdays, enjoy a scaled-down version. Just sandwich a scrambled egg, fresh tomato slice and some cheese between toasted, buttered English muffin halves. It’s quick to make and takes breakfast out of the “boring” category.

When the lunch hour arrives, Pasta Salad with Tomatoes and Tuna is there for you. Cooked corkscrew pasta is dressed with a vinaigrette and topped with chopped fresh tomatoes and black olives. Leftovers? Take them to work for a brownbag lunch.

Weekday dinner makers want quick results and that’s what you get when Chicken with Yellow Rice and Tomatoes (pictured) is on the menu. With their vibrant color and juicy flavor, tomatoes are indispensable to this slightly spicy pan-Latino skillet dish of seasoned rice, sautéed chicken and black beans.

Fresh sun-drenched tomatoes from Florida are in season from November through June, ready to add flavor and color to meals all day long. They offer vitamins A and C, potassium, fiber and the disease-fighting antioxidant lycopene—all essential for year-round health and vitality. Leave fresh tomatoes on your kitchen counter, stem side up, to reach full rosy ripeness. And remember--for the best flavor and texture, don’t refrigerate!

TOMATOES AND EGGS ALFREDO

2 large fully ripened fresh Florida tomatoes (about 1 pound)
1/2 teaspoon dried thyme
1/4 teaspoon salt
3/4 cup Alfredo sauce (from a 16-ounce jar)
6 eggs, lightly beaten
1 tablespoon butter
2 English muffins (sandwich size), split and toasted
8 slices bacon (about 8 ounces), cooked until crisp, drained

Core tomatoes, cut two thick slices from the center of each tomato; chop and reserve remaining tomato pieces (makes about 1-3/4 cups). Sprinkle thyme and salt on both sides of tomato slices. Heat Alfredo sauce, following directions; keep warm. In a bowl, combine eggs and chopped tomatoes. In a medium skillet, heat butter over medium-low heat. Pour egg-tomato mixture into skillet; cover and cook until eggs are set, about five minutes; cut in quarters. Place a muffin half on four serving plates. Top each with 1 tablespoon Alfredo sauce, two pieces of the bacon, a quarter of the eggs and 2 tablespoons of the remaining sauce. Place a tomato slice on each serving. Garnish with a sprig of an herb, if desired. Serve immediately.

YIELD: 4 portions

PASTA SALAD WITH TOMATOES AND TUNA

2 cups rotelli or other short pasta (about 8 ounces)
1/2 cup prepared Italian salad dressing
1 pound fully ripened fresh Florida tomatoes, coarsely chopped (about 2 cups)
2 cups arugula leaves or other salad greens in bite-sized pieces
2 cans (6 ounces each) tuna, drained and flaked
1/3 cup pitted black olives, sliced

Cook rotelli according to package directions; drain well and transfer to a large bowl; toss with Italian dressing; cool. Stir in tomatoes, arugula, tuna and olives. Serve at room temperature.

YIELD: 4 portions (about 8 cups)

CHICKEN WITH SPANISH-STYLE RICE AND TOMATOES

1 tablespoon olive oil
1 pound boneless chicken breast, cut in pieces
1/4 teaspoon ground black pepper
2 teaspoons minced garlic
1 package (8 ounces) Spanish-style yellow rice
1 pound fully ripened fresh Florida tomatoes, coarsely chopped (about 2 cups)
1 sweet green bell pepper, coarsely chopped (about 1 cup)
1 can (15 ounces) black beans, drained and rinsed
1 to 3 teaspoons chopped pickled jalapeños

In a large skillet, heat olive oil over medium heat. Add chicken; sprinkle with pepper; cook and stir until almost cooked through, about 5 minutes, adding garlic for the last 2 minutes. Remove chicken to a plate; set aside. To the skillet, add rice with seasoning and 2 cups water. Bring to a boil; reduce heat to low and simmer, covered, until water is almost absorbed, about 12 minutes. Stir in tomatoes, green pepper, beans and jalapeños. Top with reserved chicken. Simmer, covered, until rice is tender, about 5 minutes longer.

YIELD: 4 portions

Fresh Tomatoes, Morning To Night

Though fresh tomatoes are technically fruit, the U.S. government ranks them third among America’s favorite vegetables. Here are some ways to pack your meals with the flavor, color and nutrition of fresh Florida tomatoes.

For colorful breakfasts and brunches:


Layer fresh tomato slices and your favorite cheese between two whole-wheat bread slices; dip the sandwich in an egg-milk mixture and coat with bread crumbs. Then sauté both sides in butter until golden.


Stir chopped tomato and a sprinkle of dried oregano or basil into cottage cheese or ricotta. Spread it on toast and broil until the cheese bubbles.

For take-to-work lunches:


Spread mayo or blue cheese dressing on one side of a flour tortilla. Top with thin slices of tomato, sliced avocado and cold chicken. Wrap and roll.


For easy transport, combine chunks of fresh tomato and mozzarella cheese in a plastic container or recloseable plastic bag. Add a little olive oil, salt and pepper. Eat this combo as a salad or topper for a microwaved baked potato.

For quick dinners:


Prepare ramen noodles or a dried soup mix as directed. Serve in deep bowls topped with chopped fresh tomato, cooked shrimp or chicken and chopped green onion for a satisfying meal.


Combine canned chili with chopped fresh tomatoes and black olives, and heat on top of the stove. Sprinkle each serving with grated Jack or cheddar cheese. Warm tortillas or corn muffins make a good go-along.