Tomatoes can literally save your life + 5 delicious Latin recipes
I've been in love with tomatoes ever since I can remember, so I've always been pretty sure that they were really, really good for me. Now I'm happy to report that I was right, thanks to a new study published in the print issue of Neurology, which found that tomatoes can lower your risk of suffering a stroke. This is all thanks to lycopene, which is present in all red fruits and vegetables but is MUCH higher in tomatoes--especially processed tomatoes with a small amount of cooking oil added.
Well, to celebrate the happy news that tomatoes can save your life (cause, seriously, who wants to get a stroke?), I'm planning to make one of these 5 super-yummy Latin tomato recipes to enjoy with the whole family. Whether you want fresh, canned, sundried or any other kind of tomato, I guarantee you that there's a recipe here that you and your loved ones will absolutely LOVE--plus it'll be good for you, too!
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Roasted Tomato Salsa
Ingredients: 1 lb. roma tomatoes (halved), 1 teaspoon Kosher salt, plus more to taste, 1 medium jalapeño pepper, 2 medium cloves garlic, 1/2 medium white onion (peeled and quartered), 1/3 cup finely chopped fresh cilantro, 2 teaspoons freshly squeezed lime juice (about 1/2 a lime), Sugar, to taste
1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
Recipe courtesy of Serious Eats.