As we head into the doldrums of winter the produce section of the grocery store can often look a little bleak. The abundance of fresh heirloom tomatoes are just a vision of the past summer. Lingering are those red vine tomatoes, probably gassed to keep their freshness for months. Let’s face it tomatoes in February don’t taste great raw on salads.
Tomatoes are one of those foods that I love to eat for vanity purposes. Tomatoes are rich in Beta-carotene which helps protect skin against sun damage. Tomatoes have lycopene which makes skin less sensitive to UV light damage, a leading cause of fine lines and wrinkles. In other words, tomatoes help keep your skin look healthy and youthful.
This recipe is a great way to enjoy the benefits of tomatoes. Since they are cooked their sweetness is enhanced and the “winter mush” is eliminated.
Ingredients:
8 small vine ripe tomatoes
3-4 cups finely chopped kale with stems removed (you can use other greens like chard and spinach)
4 tbs light cream cheese
1 small onion
4 cloves garlic (sliced thin)
1 tsp olive oil
1 tbs water
2 tbs shredded part skim mozzarella
makes 4 servings
Directions:
Preheat over to 375degrees.
Filling:
In a pan, heat oil and then add onion, garlic and kale. Cook for 2-3 minute. Then add water and steam for 3 minutes with cover on. Mix in cream cheese then let cool.
Tomatoes:
Core tomatoes. Spoon in approximately 2 tbs of filling into each tomato and place in a baking dish. Sprinkle mozzarella cheese over the top.
Bake until heated though and cheese is melted (approximately 15-20 minutes)
You can also make these out of cherry tomatoes for bite sized appetizers.
Enjoy!
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