The fall season signals the last chance to admire nature’s colors and beauty. It also means the temperatures start to get low and you feel like enjoying warm and cozy dishes. This recipe for a hot tomato salad is the perfect starter for a meal when it’s cold outside.
I always look for locally grown tomatoes in our farmer’s market, but now most farms and markets are closed for the season. When shopping for tomatoes, prefer organic with deep red color since that’s an indication of their lycopene and overall antioxidant content. As a rule, the smaller the tomato, the higher its sugar and lycopene content.
This is a very simple dish, so buy the best ingredients you can find.
Cooking the tomatoes enhances their flavour and also makes the nutrients more easily absorbed. Whenever possible use the skin, juice and seeds of tomatoes because of their nutrient content.
You can make this dish a day before and reheat before serving or serve it cold.
Until next time, happy cooking!
- 2 lbs. fresh tomatoes, chopped
- 4 medium size onions, chopped
- 5 shallots, chopped
- 3 tbsp. olive oil
- 1.5 tsp. salt
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ¼ cup fresh basil, chopped
- Extra fresh basil for garnishing
- Chop tomatoes, onions, shallots and fresh basil.
- In a large skillet, heat the oil. Add the onions and shallots, cook until translucent or 3 to 5 minutes.
- Add the salt, dried basil and dried oregano, stir and cook for 1 minute.
- Add the tomatoes, cook in medium heat for 5 minutes.
- Transfer to a serving bowl and garnish with fresh basil.