I’ve always been “tomato obsessed,” and that’s a gross understatement at best. I have fond childhood memories of summer, New Smyrna Beach and tomatoes – a strange combination, I know. Growing up my Mom always had fresh produce around and taught me the simple pleasure of enjoying produce at its peak – and with just the right amount of salt, pepper or sugar.
Enough about my childhood – among other notable Sunshine State facts, Florida is also the nation’s largest grower of fresh-field grown tomatoes. (Who knew?) And while kale might be the nation’s beloved superfood of the moment, tomatoes have and always will be packed with equal amounts of goodness. As if you need more convincing, here’s more proof why you should add Florida tomatoes to your daily diet:
- Only 25 calories per whole tomato
- The most widely available source of lycopene, a natural antioxidant
- Nearly half of your daily recommended Vitamin C A good source of Vitamin A, essential for healthy vision
- Naturally fat-free, cholesterol-free and low in sodium
- Offers 10 percent of your daily value of potassium
- Contains 1 gram of fiber
- One of nature’s most versatile ingredients (try finding a recipe that doesn’t call for tomatoes!)
- Hand-grown and nurtured by Florida growers for maximum goodness
And if the thought of eating raw tomatoes isn’t appealing, trying mixing up your brunch routine with this The Ancient Olive recipe below! And whatever you do, make sure you cook with a Florida tomato, there’s no denying the freshness of local produce!
The Ancient Olive’s Oven Roasted Tomato Quiche
Ingredients for the Crust:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
3/4 cup fruity, Picual By Oro Bailen Ultra Premium Extra Virgin Olive Oil
1/2 cup warm water
7 large eggs, beaten
1 – 1 1/2 cups oven roasted Florida tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
Sea salt & fresh cracked pepper to taste
Directions for the Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Directions for the Quiche Filling:
Preheat the oven to 400. Sauté the shallots until lightly browned. Add the garlic and sauté another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Spread 2 teaspoons of Dijon mustard over bottom of crust (optional), and then sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted Florida tomatoes over the cheese. Add the remaining cheese, including Romano over the Florida tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Voilà – breakfast!
And for more on what makes Florida tomatoes so darn tasty check out their playful new mini series on YouTube – you just might learn a thing or two! What are you waiting for? Go enjoy some of Florida’s finest produce!
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