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By HELEN SMITH Extension Agent, Home Economics Fresh tomatoes belong to one of the most colorful and varied of the basic food groups: fruits and vegetables. And their nutritional offerings are as sweet as their flavorful aromas. A medium-size tomato contains ■ 35 calories. For the very modest amount of energy, tomatoes provide 40 percent of the recommended daily allowance of Vitamin C and 20 percent of the Vitamin A allowance. They are also a cholesterol free, food very low in sodium (only 10 milligrams.) That’s a real plus for those on special diets. Tomato Equivalents Three to four medium tomatoes weigh about one pound. One pound of fresh tomatoes, peeled and diced and seeded, will yield about 1 1/2 cups pulp. Here are a variety of recipes for using fresh tomatoes this summer: Delightful Stuffed Tomatoes Serves: 6 6 firm, ripe tomatoes slat to taste > 1 medium green pepper, chopped 1 small onion, chopped 1/4 cup butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese 1 cup cooked rice 1 well-beaten egg 1/4 teaspoon dried whole oregano 1/4 teaspoon dried whole basil 1/2 teaspoon salt 4 slices bacon, cooked and crumbled parsley Cut a slice from top of each tomato.
Scoop out pulp, leaving shells intact and reserving pulp.
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