SUMMER
taco tomatoes
Health Benefits of Tomatoes
The tomato is a fruit from the nightshade family native to South America. Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable. They are a great source of vitamin C, potassium, folate, and vitamin K. Usually red when mature, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple, what’s more, many subspecies of tomatoes exist with different shapes and flavor. Here’s a breakdown of the following vitamins and minerals tomatoes provide:
Vitamin C. This vitamin is an essential nutrient and antioxidant. One medium-sized tomato can provide about 28% of the Reference Daily Intake (RDI).
Potassium. An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention.
Vitamin K1. Also known as phylloquinone, vitamin K is important for blood clotting and bone health.
Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function. It’s particularly important for pregnant women.
Ingredients:
1 tbsp. extra virgin olive oil
3/4 lb. ground beef
1 medium onion, chopped
1 (1 oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c. shredded Mexican cheese blend
1/2 c. shredded iceberg lettuce
1/4 c. sour cream
Directions:
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
ENJOY!
Looking for an alternative? Stuff your tomatoes lasagna-style! Top with a little ricotta, mozzarella, and basil and bake for 15 minutes at 350. YUM!
