Tomatoes are packed with essential nutrients like vitamin C, B vitamins, lycopene, carotene, carbohydrates, dietary fiber, and potassium, vital for maintaining normal body functions.
Tomatoes are delicious when eaten directly and incredibly versatile in various dishes, such as frying, mixing, stewing, and making soups.
Let's explore five delightful ways to enjoy tomatoes that are both nutritious and low in fat. Don't miss out on trying these mouthwatering recipes!
<h3>Tomato Cold Powder:</h3>
<b>Ingredients:</b>
Two tomatoes
60 grams of sweet potato flour
One spoon of sesame paste
Two spoons of soy sauce
Two spoons vinegar
1/2 spoon sugar
One spoonful of chili oil
1/2 spoon garlic
White sesame seeds
Green onions
A little salt
<b>Instructions:</b>
1. Clean tomatoes with boiling water, peel off the skin and cut them into small pieces. Squeeze the tomatoes to extract juice.
2. Add 60 grams of sweet potato flour and a pinch of salt to the tomato juice. Stir until it forms a non-dry, refined, and streamlined powder.
3. Pour the batter into a pot, add water, and stir until transparent. Remove from heat when tiny bubbles appear.
4. Transfer the cooked batter to a container, let it cool, and refrigerate for about 2 hours.
5. Prepare the sauce by mixing sesame paste, soy sauce, vinegar, sugar, and chili oil in a bowl.
6. Cut the chilled noodles into desired sizes, add garlic and chili, pour the sauce, and sprinkle with white sesame seeds.
<h3>Plum-Stained Small Tomatoes:</h3>
<b>Ingredients:</b>
500 grams of small tomatoes
Eight plums
100 ml Sprite
500 ml water
25 grams of icing sugar
Four slices of lemon
<b>Instructions:</b>
1. Clean small tomatoes and blanch in boiling water for 1 minute. Peel off the skin.
2. Boil 500 ml of water; add 25 grams of rock sugar and eight plums. Once the sugar melts, turn off the heat and let it cool.
3. Place peeled tomatoes in a container; add lemon slices, cooled plum water, and Sprite. Refrigerate for half a day or overnight.
<h3>Tomato Shrimp Pasta Cup:</h3>
<b>Ingredients:</b>
One package of spaghetti
12 prawns
Small tomatoes
Salt, pepper, oil
<b>Instructions:</b>
1. Peel and clean the shrimp and marinate them with salt and pepper.
2. Boil water, add sea salt and garlic oil, cook spaghetti for about 12 minutes, then mix with beaten egg.
3. Place processed noodles in a cake mold and bake at 180 degrees for 20 minutes.
4. In a skillet, sauté minced garlic, introduce the marinated shrimp, pour the tomato sauce, and let it simmer until it reaches a thicker consistency.
5. Drizzle the sauce onto the baked spaghetti, garnish with shrimp and tomatoes, and finish by sprinkling black pepper and chopped parsley.
<h3>Tomato Sauce:</h3>
<b> Ingredients:</b>
600 grams of tomatoes
50 grams of icing sugar
2 grams of salt
Vinegar
<b>Instructions:</b>
1. Clean tomatoes, peel, and chop. Extract tomato juice using a juicer.
2. Cook the tomato juice over low heat, adding rock sugar and salt. Stir until thickened.
3. Add vinegar to enhance taste and preserve the sauce. Allow it to cool before refrigerating.
<h3>Tomato Egg Cake:</h3>
<b>Ingredients:</b>
Half a tomato
Two eggs
One small spoon of salt
Black pepper
Parsley
Cheese powder
<b>Instructions:</b>
1. Dice tomatoes and whisk eggs with salt and black pepper. Mix tomatoes into the egg mixture.
2. Brush a pan with oil, pour the egg mixture, and fry until solidified. Flip and fry until both sides are light yellow.
3. Sprinkle with chopped parsley and cheese powder before serving.
