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Recipes
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Ingredients
- 1 lb vine-ripened tomatoes
- 2 tablespoons fresh basil
- 2 tablespoons fresh cilantro
- 3 tablespoons teriyaki marinade
- 2 teaspoons sriracha sauce
- 1 ½ teaspoons fish sauce (or clam juice)
- 1 tablespoon olive oil
Steps
- Cut tomatoes into 1-inch cubes; chop basil and cilantro coarsely.
- Whisk marinade, sriracha sauce, fish sauce, and oil until blended. Stir in tomatoes and herbs until combined. Let stand 10 minutes to marinate; serve.
Other Preparation Methods
- Broil: Preheat broiler on HIGH. Halve 1 lb vine-ripened tomatoes and arrange cut-side up on foil-lined baking sheet. Sprinkle with salt, pepper, and Italian seasoning; drizzle with olive oil. Broil 1–3 minutes until tender and hot.
- Soup: Place in blender: 1 lb coarsely chopped vine-ripened tomatoes, 8 oz trinity mix, 1 cup coarsely chopped hothouse cucumber, 1 coarsely chopped jalapeño pepper, ¼ bunch fresh cilantro, and ½ cup lemon vinaigrette; blend until smooth. Stir in 1 teaspoon each salt and pepper. Chill until ready to serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 60, Total Fat 3.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 680mg, Total Carb 7g, Fiber 1g, Total Sugar 5g, (Incl. 2g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 6%