ng i k o Co Corner ee rr Fe You Help Tips To Fresh Tomatoes Bring Color to One- Pot Dinners (NAPS)—Thevibrant red color and juicy-good flavor of fresh tomatoes instantly perk up “all in ones” such as main-coursesalads, skillet meals, soups, stews and pasta dishes. After one bite of warm Tomato and Beef Ratatouille Salad or Penne with Fresh Tomato Sauce, you'll be a believer. Fresh tomatoes from Florida are plentiful during the months when manyother fruits and vegetables are “hibernating” or in short supply. Along with their glowing good looks and sunny taste, tomatoes pack a notable nutrition punch. Lycopene, the same substance that gives tomatoes their redness, is a powerful antioxidant believed to help protect against certain cancers and heart disease. Ripen fresh tomatoes at room temperature, stem side up, until they turn red andfeel slightly soft to the touch. WARM TOMATO AND BEEF RATATOUILLE SALAD 2 tablespoonsoliveoil 1 small onion, thinly sliced % cup greenorred bell peppercut in 1-inch pieces 1 teaspoon minced garlic 2 cups eggplant and/or zucchini cut in %-inch cubes 1-% poundsfully ripened fresh Florida tomatoes cut in chunks(about 3 cups) 8 ouncessliced deli roast beef, cut in strips 3 tablespoons prepared On a dreary day, a warm tomato and beef ratatouille salad hits the spot. This quick ratatouille could also be served over noodlesor rice. until almost tender, about 5 minutes. Stir in tomatoes and bring to a boil; reduce heat and simmer, covered, until eggplant is tender, about 4 minutes. Remove from heat; stir in roast beef and salad dressing. In a large salad bowl, combine vegetables and beef mixture with lettuce; toss until well combined. YIELD: 4 portions PENNE WITH FRESH TOMATO SAUCE 1 tablespoonolive oil 6 ounces crumbledfeta cheese (about % cup) 8 ounces pennepasta (about 4 cups) In a large skillet, over medium-high heat, heat oil and butter. Add onion; cook andstir until golden, about 10 minutes. Stir in tomatoes, Italian season- ing, salt and pepper. Cook and stir until tomatoes soften, about 10 minutes. Meanwhile, cook pasta according to pack- age directions; drain. Add pasta Italian-style salad dressing 4 cups lightly packed lettuce leaves torn into bite-sized pieces In a large skillet, over medium-high heat, heat oil until hot. Add onion, bell pep- 1 cup chopped onion 2 poundsfully ripened fresh chopped (about 5 cups) 1 teaspoon Italian seasoning recipes at floridatomatoes.org. For a free recipe leaflet, send a selfaddressed, stamped business-sized Add eggplant; cook and stir \% teaspoon ground black pepper mittee, PO Box 140635, Orlando, FL 32814-0635. per and garlic; cook andstir until tender, about 3 minutes. 1 tablespoon butter Florida tomatoes, coarsely 1 teaspoonsalt and feta to skillet; gently toss with Fresh Tomato Sauce. YIELD: 4 portions You'll find more information and envelope to: Florida Tomato Com-
