Martha Stewart Kids, Volume 14 2004

Did You Know?

Each year, the U.S. produces more than eight million tons of tomatoes.

In 1893, the Supreme Court ruled that tomatoes are vegetables, since they're served at dinner, not dessert.

Cooks consider them vegetables, and botanists classify them as fruits, but kids know that whatever you call them, tomatoes are simply delicious. Bursting with flavor, tomatoes are also a nutritious addition to any meal: One medium-size round variety contains half a child's recommended daily allowance of vitamin C. What's more, the very thing that gives tomatoes their crimson hue, a pigment called lycopene, may help prevent cancer and cardiovascular disease.

In our recipes, we used three kinds of tomatoes that are abundant in supermarkets: common round, plum, and cherry. Round tomatoes are medium to large; use them in everything from sandwiches to stews. Egg-shaped plum tomatoes have fewer seeds than other types, making them great for sauces. Tiny cherry tomatoes are terrific eaten raw and are often served whole in salads. When shopping, look for fragrant tomatoes with smooth skin and vibrant color.

Tomato Risotto
Skillet Chicken with Tomatoes
Fresh Tomato Pizzas
Stuffed Tomatoes in Puff Pastry



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