Canned stewed tomatoes, a taste of home

Last week our daughter brought over some freshly canned tomatoes and pickles, but I told her 2 pints of tomatoes would be plenty. I was thinking of spaghetti or casseroles. Then today I opened one to pour over a beef roast, and tasted a few chunks. Wow. Memory overload. My mom used to can tomatoes until I thought I'd never look at another stewed tomato. My dad (and the fathers of my friends) used to crumble soda crackers over them and add sugar to eat as a dessert. It would make me gag, but I guess it was a Depression era treat. Thus I had not tasted cold stewed, freshly canned tomatoes in about 60 years. It was like greeting a long lost friend.

Summer's bounty

My son brought over a huge kettle of tomatoes and peppers today. I know what to do with some of them, but how many salads can I eat? He makes and cans salsa, but says the batch wasn't large enough to bother with. Then I remembered that my mother used to stew them, so I got out my 1966 Woman's Day Encyclopedia v. 11, and looked it up. I just made fresh cream of tomato soup, and I must say, it is fabulous. I didn't use these proportions, and I didn't have a bay leaf, but it's close

2 cups chopped ripe tomatoes
1 medium onion, sliced
1/2 bay leaf
1/2 t. salt
1/8 t. pepper
2 T. butter
2 T. all-purpose flour
2 cups milk

Simmer tomatoes (I peeled them first) with onion, bay leaf, salt, and pepper for about 10 minutes (do not use water). Strain. (I also ran the leftovers through the blender.) Melt butter and stir in flour. (I skipped this and just added the butter and flour to the milk and warmed in the microwave and added to the stewed, liquified tomatoes). 2 cups of milk. (I was low on milk so I only used one cup.)

Thanks baby boy!

Good news about tomatoes

Apparently there's no salmonella threat. We can eat tomatoes again.

Although the FDA still believes that fresh tomatoes may have been a source of the bacteria in the early days of the outbreak, last week it said it is now safe to eat them because the trail had now turned toward fresh peppers.

Dr. David Acheson, the beleaguered FDA associate commissioner in charge of the probe, on Monday called the discovery of a genetic match for the salmonella strain on the jalapeño "a very important break in the case," although the ultimate source of the contamination has yet to be found.

Acheson was clear that, although the pepper came from a farm in Mexico, it has yet to be determined whether the source of contamination was on the farm, at the distributor or somewhere in between.San Francisco Chronicle

But there's more good news about tomatoes. New research shows the mechanism behind tomatoes' protective effect against prostate cancer. Rats fed tomato paste plus FruHis, a carbohydrate derivative present in dehydrated tomato products, lived longer than those in any other group. On postmortem examination, prostate tumors were found in 18% of rats in the tomato paste plus FruHis group compared with 39% of rats in the tomato paste only group, 43% of rats in the tomato powder group, and 63% of rats in the control group.

A combination of lycopene, an antioxidant in tomatoes that also protects against DNA damage, and FruHis caused a greater than 98% inhibition of prostate cancer cell growth in vitro compared with single agents. (story from JAMA, July 2, 2008, p. 33) Research published in Cancer Research 2008;68[11]:4384-4391.

Things I wonder about--the tomato

Every morning I drink 6 oz. of tomato juice with a Tbsp. of vinegar. Very tastey. It's much lower in calories than orange juice and has 90% of the daily requirement for Vit. C, plus a bunch of other good stuff you won't even notice. Cold tomato juice gives me a stomach ache so I buy the little unbrand 6 packs and don't refrigerate them. What puzzles me is why a 1/2 cup of spaghetti sauce or a 1/2 cup of stewed tomatoes is so much lower in percentage of vitamin C. I've read labels of tomato products that have virtually zero vit. C listed.