Florida Tomato Spotlight of Salsa Appetizer, Pasta Entree

The following low-fat recipes are courtesy of Florida Tomatoes, in time for Florida Tomato Month.



Yields 4 to 6 Servings

2 Large Florida tomatoes, diced
1 large Florida cucumber, seeded and diced
1/2 cup red onion, chopped
1/2 cup Florida bell pepper, chopped
1/4 cup fresh parsley, chopped
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
1 lemon, juiced
Kosher salt and fresh ground pepper to taste

In a medium-sized mixing bowl, combine all ingredients. Stir to combine. Taste and adjust seasoning with salt and pepper.

NUTRITIONAL INFORMATION: 29 calories, .3 grams fat, 0 grams cholesterol, 7.6 mg sodium, 6.2 grams carbohydrate, 1.4 grams protein


Yields 4 portions (about 9 cups)

1-1/2 pounds fresh Florida tomatoes
6 tablespoons olive oil, divided
1 teaspoon salt, divided
2 medium zucchini squash, cut in ¾-inch chunks (about 1-1/2 cups)
2 green onions (scallions), coarsely chopped (about ½ cup)
2 teaspoons minced garlic
3 cups (8 ounces bowtie pasta, uncooked)
3 cups broccoli florets
2 tablespoons balsamic vinegar
½ teaspoon ground black pepper

Preheat oven to 450 F. Use tomatoes held at room temperature until fully ripe. Slice tomatoes; remove seeds with the tip of the knife. Arrange slices on an oiled rack in a roasting pan. Brush with 1 tablespoon of the olive oil; sprinkle with ½ teaspoon of the salt. Place on a rack in the top portion of the oven. Roast for 25 minutes.

Meanwhile, in a large bowl combine zucchini, yellow squash, green onions, garlic and 2 tablespoons of the olive oil; toss to coat. Place vegetables in another large pan. Place in oven along with the tomatoes; cook until tomatoes are wrinkled and slightly dry and squash are tender, about 25 minutes.

Meanwhile, cook pasta as label directs adding broccoli florets to pasta during last 3 minutes of cooking time; drain pasta and broccoli; transfer to large serving bowl. Add roasted tomatoes and squash mixture.

In a small bowl, combine vinegar with pepper, remaining 3 tablespoons olive oil and ½ teaspoon salt. Pour over pasta mixture; toss to coat. Serve hot or at room temperature with grated parmesan cheese, if desired.

NUTRITIONAL INFORMATION: 454 calories, 22 grams fat, 0 grams cholesterol, 518 milligrams sodium, 57 grams carbohydrate, 11 grams protein.