eee |OOD Cherry Tomato Pasta Sauce (NAPSA)—If you want to help your family be a picture of health, try adding colorful tomatoes to everyday dishes. Red, vibrant tomatoes are a delicious way to boost yourvitamin C, vitamin A, iron and beta- carotene—an antioxidant said to contribute to lowering the risk of cancer. Plus, tomatoes grown in Mexico are available during the colder months, meaning your family can enjoy them year-round. So how can you add more tomatoes to your diet? Pasta sauce is a great place to start. Try this recipe from “The Great Tomato Book” by Gary Ibsen and Joan Nielsen. Quick Cherry Tomato Pasta Sauce Serves 4 Cook about half of a pound (dry weight) of your favorite pasta and have it ready to goina warmed pasta bowl before you makethe sauce. This dish comes together quickly, with a fresh, picked-from-the-garden flavor and an amazing showofred, yel- low and greencolors. 2 tablespoonsextra virgin olive oil 2 tablespoons unsalted butter 1 large clove garlic, finely chopped 2 poundred and yellow cherry tomatoes, rinsed and dried See Red—Colorful tomatoes pack a nutritional punch. 1 bunch green onions (about 5 or 6), coarsely chopped, white and green parts included 3 tablespoons coarsely chopped mixed fresh herbs, such asbasil, parsley and chives Salt and freshly ground black pepper, to taste Freshly grated Parmesan or Romano cheese Heat the olive oil and butter in a large saut pan over a medium heat. Add the garlic and saut 2 to 3 minutes. Add the red and yellow cherry tomatoes and saut 2 to 3 minutes. Add the green onions, herbs and salt and pepper. Constantly shaking the pan to mix everything together, saut the mixture until about half of the tomatoes are beginning to burst, 5 to 7 minutes more. Remove from the heat immediately and toss the tomato sauce with the pasta. Top with freshly grated cheese. For more information, tips and ideas, visit the Web site www.freshfrommexico.com.
