The Easiest Way to Preserve Whole Tomatoes

Photo Credit: morgueFile

You just never know what you're going to learn in yoga class.

Last week I shared some of the garden bounty with a few gals and one told me her favorite way to preserve tomatoes is freezing them whole.

That seems so much simpler than canning tomatoes or making several batches of pasta sauce and chili to freeze for the winter.

So, I gave it a test run.

She said to pick, wash, bag and freeze the tomatoes whole. When you want to cook with them, run the frozen fruits under warm water to loosen the skin. Then, peel the tomatoes, chop and cook.

She likes to use them in everything from soup to sauces. And, she's right! It was super easy and my latest batch of chili turned out fabulous made with the frozen tomatoes. I was worried about a grainy texture, but the tomatoes were perfect.

So, what's your favorite way to preserve tomatoes?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Tomatoes, Tomatoes Everywhere!

Cooking down the tomatoes. Photo by Angela Tague

The days feel like summer, evenings like fall. Welcome to October in the central Midwest.

My garden is slowly dying down and I'm in the process of figuring out what to do with all of these tomatoes! I have red, yellow and orange goodies to put to good use.

Two weeks ago I made a batch of spicy red pepper pizza sauce. Last weekend it was homemade pasta sauce with mushrooms, bell peppers and onions thrown into the mix. I also froze some peeled tomatoes for a future batch of chili or tomato soup.

How do you like to use your end-of-season garden tomatoes?

If you have any tips for making good use of the green tomatoes still on the vine, please let me know. It's to dip down into the 30s this weekend, and I don't want the tomatoes to go to waste!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Growing Whole Foods: It's Garden Season!

Acorn squash plants in my garden. Photo by Angela Tague

What better way is there to eat healthy than to grow your own food?

I've fussed with a garden of some sort ever since I was a kid, and this spring is no exception.

Over the long Memorial Day weekend I added a few more goodies to my small garden and can't wait for the growing season to really get underway.

Do you plant a garden? What do you like to grow?

This year I opted for a few varieties of tomatoes, yellow-green bell peppers, cucumbers, acorn squash, cantaloupe and onions. I might still do a container garden of herbs and scope out a place for strawberries.

In addition to munching on fresh fruits and veggies throughout the summer, I simply love getting outside and playing in the dirt. There really is nothing better than soaking in the sun and fresh air after a long day behind a computer screen!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Roast 'em! The Easiest Way to Cook Vegetables

Chopped and ready to roast! Photo by Angela Tague

When I talk to friends and family about eating healthier they always tell me it's too difficult--or they can't imagine eating salads daily.

Well, I certainly don't eat a pile of lettuce each day, and I'm a busy gal that puts in 50 or so hours a week at work, so I have to keep it simple. If I can do it, you can too!

When I want a hot, healthy side dish of vegetables I roast them.

Simply wash and chop the vegetables into bite-size chunks, toss them in a light drizzle of extra virgin olive oil and spread them on a baking sheet. I cook the vegetables in a hot 425 degree Fahrenheit oven for 8-15 minutes until they're softened with crisp, golden edges.

Here's a few of my favorite vegetables to roast:

• carrots, onions & potatoes
• bell peppers, summer squash, cherry tomatoes & mushrooms
• broccoli & cauliflower
• kale

How do you like to prepare vegetables when you're in a hurry?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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How to Grill Tomatoes

When the hubby tosses a steak on the grill, I prepare veggie kabobs. In addition to whole button mushrooms, slices of bell pepper and chunks of red onion, I like to add tomatoes to the mix.

Fresh Tomatoes. Photo Courtesy Morguefile.

Since the fruit has a tender, thin skin I've been experimenting with various ways to grill tomatoes. When secured to a skewer they seem to grill--not char--like tomatoes placed directly on the grill.

The easiest tomatoes to add to a kabob are small salad tomatoes such as cherry, grape or pear tomatoes. Just slide them onto the skewer. If you only have large, whole tomatoes available, you can grill them kabob-style too.

Start by chopping the tomato into large chunks, at least 2 1/2 to 3-inches wide. Then, drizzle the tomato with olive oil. Don't squeeze the seeds and juice out of the chunks or they will dry out during the grilling process. Finally, wedge the chunks between two other kabob items to help secure the tender tomato.

Grill the veggie kabobs on indirect heat on an upper grill rack for three to four minutes. Rotate the skewers and grill for another three to four minutes. Then, enjoy!

Have you ever grilled tomatoes? Feel free to share your ideas, tips and tricks in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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