Now is the perfect time to cook with tomatoes! If you have a garden, you might have tomatoes ripe and ready to harvest now. If you don't have a garden, take a trip to the local farmer's market or the grocery store to get a taste of this delicious fruit!
Fresh tomatoes from the Schafer Park School Garden.
Tomatoes are high in Vitamin C to protect our bodies from getting sick. Vitamin C also prevents bruises and is great for your skin and your heart!
Did you know.....that the tomato is a FRUIT? Tomatoes have seeds inside, making it a fruit. What other fruits do you know with seeds inside?
If you have cooking in the classroom at your school, you might have tasted this recipe that uses fresh tomatoes and other healthy fruits:
SALSA FRESCA
(Makes about 10 1/2 cup servings)
INGREDIENTS:
6 medium tomatoes
2 bell peppers (red, yellow)
1/2 small red onion
1/2 bunch of cilantro
2 limes
1 clove garlic
1 bunch green onion
1 jalapeno pepper
1/2 teaspoon Sea salt and pepper to taste
Using fresh ingredients is best!
EQUIPMENT:
Large bowl
Big spoon
Knife
Cutting board
Remember to have adult supervision when using a knife. Always "Claw and Saw".
DIRECTIONS:
1. Cut tomatoes into small squares and add to bowl.
2. Take the seeds out of bell peppers and cut into small squares. Add to bowl.
3. Cut red onion into small squares. Add to bowl.
4. Pluck cilantro leaves from stem and rip into small pieces. Place in the bowl.
5. Squeeze limes over the bowl. Squeeze all the juice out.
6. Mince garlic and add to the bowl.
7. Have an adult cut the jalapeno and take out the seeds and add to the bowl.
8. Add salt & pepper to taste.
9. Stir, mix, and serve!
This salsa can be served with many different foods:
- tortilla chips
- tacos
- burritos
- baked fish
- steak
- rice
- pasta
- salad
- and more!
ITALIAN BRUSCHETTA
Serves 8 (4 crackers with 1 Tbsp each) 
It's kind of like pizza-flavored salsa. Made with fresh tomatoes and basil, bruschetta is a popular summer Italian appetizer. Try it atop of flatbread or pizza or use it like salsa on tacos or quesadillas. Right now, tomatoes are at the peak of their season in Hayward, and the school gardens are bursting with all sorts of varieties and colors.
INGREDIENTS:
3-4 tomatoes
1/2 bunch fresh basil
1/2 small onion
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon salt
Fresh pepper to taste
32 crackers, flatbread, or melba toasts
Optional: splash of balsamic vinegar
DIRECTIONS:
1. Wash produce.
2. Peel and chop onions.
3. Peel and finely mince garlic cloves.
4. Finely chop tomatoes.
5. Rip basil into small pieces.
6. Sauté onions and garlic with 1 Tablespoon olive oil.
7. Mix tomatoes, basil, cooked onions and salt and pepper in a medium sized bowl.
8. Spoon tomato mixture onto cracker or flatbread and serve.
Adapted from Harvest of the Month
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