Roasted Tomato Open Faced Sandwich
Serves 2
If you didn’t know this already, tomatoes are part of the nightshade family, which also includes potatoes, peppers, and eggplants. The US Supreme Court declared them a vegetable in 1893. Tomatoes are actually a fruit since they grow on a vine, form a flower, and contain seeds. They’re in season from May through October, with some variation depending on where you live in the US.
I love the time of year when the larger heirloom types of tomatoes are in season. Heirloom varieties are very special because their cultivators have saved the seeds and passed them down through the generations. They come in a range of sizes and cool colors like purple, striped, and black. The varieties of heirloom tomatoes are endless. Chose some that look and taste different from your normal Roma tomato.
Tomatoes are the major dietary source of the antioxidant lycopene. Lycopene has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. The water content of tomatoes is around 95 percent, and the calorie count around 18. The other 5 percent consists mainly of carbohydrates and fiber.
One hundred grams of tomatoes provide:
• Protein: 0.9 grams
• Carbs: 3.9 grams
• Sugar: 2.6 grams
• Fiber: 1.2 grams
• Fat: 0.2 grams
Carbs comprise 4 percent of raw tomatoes, which amounts to fewer than five grams of carbs for a medium tomato, which is roughly equivalent to 123 grams. Simple sugars, such as glucose and fructose, make up almost 70 percent of the carb content. The fiber is about 1.5 grams for an average size tomato. Most of the fiber, around 87 percent is insoluble, in the form of hemicellulose, cellulose, and lignin.
The main plant compounds in tomatoes are:
• Lycopene. A red pigment and antioxidant, lycopene has been extensively studied for its beneficial health effects.
• Beta carotene. An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.
• Naringenin. Found in the tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice.
• Chlorogenic acid. A powerful antioxidant compound, chlorogenic acid may lower blood pressure in people with elevated levels.
Ingredients:
2 heirloom tomatoes, cored and roughly chopped.
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
1 clove garlic, peeled and finely minced
2 pieces of thick whole wheat toast or sour dough
3 tablespoons ricotta cheese
1 teaspoons Dijon mustard
1 teaspoon freshly chopped basil
1 teaspoon freshly chopped chives
How to make:
Preheat oven to 400°F. Place the chopped tomatoes into a Ziploc bag with the oil, vinegar, salt, pepper, and garlic. Close the bag and allow the oil mixture to infuse with the tomatoes for 10 minutes. Open the bag and spread the tomatoes on a baking sheet. Roast in the oven for about 15 to 20 minutes.
Toast the bread. Spread a half teaspoon of mustard onto each piece followed by 1 ½ tablespoons of ricotta. Cover the bread with roasted tomato chunks. Garnish with fresh basil and chives. Season with sea salt and freshly ground black pepper, if needed.