Tomatoes are technically fruit. We use them as vegetables because of their taste, but there are many ways to take advantage of their fruity qualities. Green tomatoes can sub for green apples in many recipes.
Ripe tomatoes are juicier than many fruits. Slice them into a lightly baked piecrust. Top with chopped onion lightly sautéed in olive oil. Add a little basil if you have it. Top with a mixture of low-fat mayonnaise, garlic power and Parmesan cheese, and bake until brown for a wonderful supper pie.
Make a different sort of fruit smoothie of carrot juice, frozen tomato pieces, parsley, salt and a little hot sauce. Garnish with a celery stalk.
And for a most unusual but delicious appetizer or side dish, try tomato shortcake. Simply bake and halve your shortcake (or buttermilk biscuits in a pinch), and add a fresh tomato slice and a little crème fraîche to one half of the biscuit. Dot the crème fraîche with a garnish of capers, chives or fresh basil and cover with the other half of the biscuit. Done!
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