DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
TOMATO
TOMATO
HEALTH BENEFICTS
It is one of the most interesting properties of tomatoes, which is explained by its high content of vitamins and minerals with this capacity, specifically C, E, and A.
Now, what really makes the difference in the antioxidant power of tomatoes is lycopene, a carotene or vegetable pigment that, in addition to being responsible for its beautiful red color, protects our cells from the so-called oxidative stress caused by free radicals.
And let's not forget that tomato is also rich in selenium, one of the best micronutrients with antioxidant power.
Therefore, thanks to the extraordinary properties of its components, tomatoes protect us from cardiovascular diseases or hypertension, among many others.
The tomato can be one of the best allies to protect your eyesight; the World Health Organization (WHO) itself has recommended it for its high vitamin A content.
In addition, few people know that tomatoes provide lutein and zeaxanthin, nutrients that protect both the macula of the eye from the oxidizing power of light, which detects it, and the lens, which is responsible for focusing.
But there is more: thanks to its properties, tomato slows down vision wear (also degenerative diseases) and prevents eye infections caused by viruses and bacteria.
And for many reasons. Tomatoes are very rich in iron -an essential mineral for the blood- and in vitamin K, which regulates coagulation, as well as vitamins C and E.
On the other hand, the aforementioned lycopene lowers bad LDL cholesterol levels and prevents arteriosclerosis.
Once again we bring out lycopene, that extremely valuable carotene that is abundant in tomatoes. Together with tomatine, it favors the formation of antioxidants by the body, which helps prevent cells from becoming cancerous.
Do you have trouble going to the bathroom? Eat tomatoes daily and they will disappear. Its high fiber content regulates intestinal transit and prevents many of the diseases or dysfunctions that affect the gastrointestinal organs, such as chronic constipation.
Now, to take full advantage of this property of the tomato, try to eat it with the skin on and with plenty of water. In this sense, gazpacho is an ideal food (since it combines both ingredients), especially in summer, when constipation problems tend to worsen.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
The tomato can be consumed in many ways, some of the most common ways are:
Raw: cut into slices or cubes to add to salads or sandwiches.
Cooked: used in sauces, stews, soups, and other hot dishes.
In salads: mixed with other ingredients such as lettuce, cheese, avocado, etc.
As a snack: sliced and eaten only as a healthy snack.
Juiced: Processed or squeezed together with other ingredients to make a refreshing juice.
In pasta: used as a pasta sauce, as in the famous marinara sauce.
In sauces: crushed and mixed with other ingredients to make a dip or spread on bread.
Grilled: Cut into halves or thick slices and grilled for a smoky flavor.
There are many other ways to consume the tomato, and it is a versatile ingredient that can be used in a variety of dishes.
RECIPES
Chicken in Tomato Sauce
Ingredients
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1 kg of chicken breast
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2 garlic cloves, minced
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1 chopped onion
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2 ripe tomatoes, chopped
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1 chopped green pepper
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1 red pepper chopped
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1/4 cup of white wine
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1 cup of chicken broth
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1/4 cup chopped fresh basil leaves
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1 tablespoon of dried oregano
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1 tablespoon of ground cumin
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Salt and pepper to taste
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Olive oil
Heat a large skillet over medium-high heat and add a little olive oil.
Add the chicken to the pan and cook for a few minutes on each side, until golden. Remove the chicken from the pan and place it on a plate.
Add the garlic, onion, peppers and tomatoes to the pan and fry for a few minutes until soft.
Add the white wine to the pan and cook for a minute, stirring to break down any bits of food clinging to the bottom of the pan.
Add chicken broth, oregano, cumin, basil, salt, and pepper and mix well.
Add the chicken back to the pan and cook over medium-low heat for about 15 minutes or until the chicken is cooked and the sauce has thickened. Serve immediately.
Tomato and Turkey Soup
Ingredients
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1 pound of shredded turkey
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2 cups of chopped tomato
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2 cups of chicken broth
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1 cup of chopped onion
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1/2 cup of chopped bell pepper
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2 garlic cloves, minced
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1 tablespoon of olive oil
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Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic and cook until soft.
Add the shredded turkey and cook until cooked through.
Add the chopped tomato and chicken broth. Bring to a boil then reduce heat and cook over medium-low heat for 15-20 minutes.
Add salt and pepper to taste. Serve hot.
You can also add other vegetables if you want, such as carrots, potatoes, etc.
Tomato Fish
Ingredients
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4 fish fillets (you choose the species)
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2 cups of chopped tomato
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1 cup of chopped onion
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2 garlic cloves, minced
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1/4 cup of white wine
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2 tablespoons of olive oil
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1 tablespoon of dried oregano
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Salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic and cook until soft.
Add the chopped tomato and dried oregano. cook for a few minutes
Add the white wine and cook for a few more minutes.
Add fish and cook for 3-5 minutes per side, or until cooked to your liking.
Add salt and pepper to taste. Serve hot with the cooked tomato and onion on top of the fish.
You can accompany it with rice or a green salad.
Baked Pork with Tomatoes and Herbs
Ingredients
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1 kg of pork loin
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2 cups of cherry tomatoes
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh oregano
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1 tablespoon minced garlic
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1/4 cup of red wine
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1/4 cup of olive oil
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Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
In a bowl, mix the cherry tomatoes, fresh herbs, garlic, red wine, olive oil, salt and pepper.
Place the pork loin on a baking sheet and top with the tomato mixture.
Bake for 1 hour and 30 minutes or until pork is cooked. Serve hot.
You can accompany it with rice or a green salad.
Beef Stew with Tomato
Ingredients
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1 kg of beef (you can use any type of cut)
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2 cups of chopped tomato
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1 cup of chopped onion
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1 cup of chopped carrots
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1 cup of chopped potato
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2 garlic cloves, minced
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2 tablespoons of wheat flour
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2 cups of beef broth
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1 tablespoon of dried oregano
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1 tablespoon dried thyme
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Salt and pepper to taste
Heat a large pot over medium-high heat. Add beef and cook until browned on both sides. Remove the meat from the pot and reserve.
Add onion, carrot, and potato and cook until soft. Add the garlic and cook for another minute.
Add the flour and mix well. Add tomato, beef broth, oregano, thyme, salt, and pepper.
Add the beef back to the pot. Bring to a boil, then reduce heat and cook over medium-low heat for 1 hour and 30 minutes or until meat is tender and cooked through. Serve hot.
Vegetarian Enchiladas with Tomato
Ingredients
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8 corn tortillas
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2 cups of refried beans
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1 cup of grated cheese
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1 cup of tomato sauce
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1/2 cup of chopped onion
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1/2 cup of chopped bell pepper
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2 garlic cloves, minced
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1 tablespoon of olive oil
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Salt and pepper to taste
Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic and cook until soft.
Heat tortillas in a nonstick skillet over medium heat.
On each tortilla, place a tablespoon of the refried beans, a tablespoon of the onion-pepper-garlic mixture, and a tablespoon of the grated cheese. Roll them up and place them on a baking sheet.
Top the enchiladas with the tomato sauce and the rest of the grated cheese.
Bake for 15-20 minutes or until cheese is melted and tortillas are lightly toasted. Serve hot.
Vegetarian Lasagna with Tomato and Ricotta
Ingredients
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12 sheets of lasagna
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2 cups of chopped tomato
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1 cup of ricotta
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1/2 cup of grated cheese
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1/2 cup of chopped onion
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1/2 cup of chopped bell pepper
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2 garlic cloves, minced
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1 tablespoon of olive oil
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Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic and cook until soft.
In a bowl, mix the chopped tomato with the salt and pepper.
On a baking sheet, place a layer of lasagna, followed by a layer of the tomato mixture, a layer of ricotta, and a layer of grated cheese. Repeat this sequence until you run out of ingredients.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes or until cheese is golden. Serve hot.