Written By Brandy Centolanza
“Tomatoes are a good source of fiber, low in calories and are packed with cancer-protective plant chemicals and nutrients,” says Holly Hicks, a registered dietician and wellness programming coordinator at Riverside Wellness and Fitness Center in Newport News. These nutrients include lycopene, which gives the vegetable its bright red flesh, as well as vitamin C, selenium and other antioxidants. “Tomatoes are best cooked since this provides more lycopene per serving, but raw tomatoes are still a great choice,” Hicks says.
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Heirloom Tomato Tart
Courtesy of Riverwalk Restaurant
Makes 6-8 Servings
Ingredients
- 3 c. breadcrumbs
- ½ c. chicken stock
- 1 egg
- 2 yellow onions
- 4 garlic cloves
- 1 c. quartered sungold heirloom tomatoes
- 1 c. quartered pear tomatoes
- 1 c. quartered cherry tomatoes
- ½ c. chiffonade of basil
- 6 sprigs of fresh thyme
- ½ tsp. salt
- ½ tsp. fresh ground pepper
Preparation
Julienne onion and caramelize over low to medium heat in an oiled pan until golden brown. Mince garlic and add to onions, cook for a few minutes and set aside to cool. Mix together breadcrumbs, egg and stock to form a stiff paste for the crust, adding more breadcrumbs if needed. Spray a 12-inch tart pan and line with an inch of crust mixture. Toast in an oven at 350 degrees until browned. Toss the remaining ingredients in a bowl with the onion mixture and fill in the tart shell. Serve cold or warm at 300 degrees for 10 minutes.