Method: Cut 5 medium tomatoes and place them in a blender. Add half a seeded cucumber, half a cup of green peppercorns, a quarter cup of onion, and a tablespoon of olive oil. Blend for 20 minutes, then refrigerate for 15 minutes.
Divide into four servings. Each serving contains 76 calories, 4g fat, 9g carbohydrates, 2g fiber, and 2g protein.
2. Pickled Tomatoes
Method: Heat olive oil in a pan. Add one tablespoon of minced garlic, ½ teaspoon of fennel seeds, and ½ teaspoon of red chili powder.Pour in vinegar and sugar, heat for 3 minutes until sugar dissolves completely, then let cool slightly.
Transfer the sauce to a jar, add three diced tomatoes, and refrigerate for 4 hours.
Serves 6 portions, each containing 77 calories, 3g fat, 12g carbohydrates, and 1g fiber.
3. Tomato Steak Shaved Ice
Method: Prepare 250g lean steak. Drizzle 2 tablespoons vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt over the steak, mixing gently. Dice 4 tomatoes and add to the steak. Steam for 20 minutes, then top with 2 scoops low-fat ice cream.
Serves 8 portions. Each serving contains 17 calories, less than 1 gram of fat, 1 gram of fiber, and 1 gram of protein.
4. Tomato Seafood Soup
Preparation: Blanch 2 large tomatoes, peel, and puree. Prepare 2 shell-on shrimp, 2 squid slices, 5 clams,two sea bream fillets, fresh basil to taste, 1/4 lemon, half an onion finely chopped, 1 teaspoon sea salt, and 3 bowls of water.
Add three bowls of water, tomato juice, and chopped onion to a soup pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes to infuse flavors.
Increase heat to high, add all seafood to the broth and bring to a boil. Stir in basil and remove from heat. Before serving, squeeze lemon juice into the soup for an extra flavor boost.Then increase heat to high, add all seafood to the broth and bring to a boil. Add Thai basil and remove from heat. When serving, squeeze lemon juice into the soup for an extra flavor boost.
5. Honey Tomato Jelly
Method: Prepare 2 large tomatoes, approximately 20g agar powder, 1 tablespoon honey, 300ml water.Blanch tomatoes, peel, and puree into juice. Strain and set aside.
In a saucepan, bring water and agar powder to a boil, then remove from heat. Pour in tomato juice and mix thoroughly. Refrigerate until set. Serve with honey to taste for a healthy, guilt-free dessert.
6.Oil-Free Tomato and Greens Noodles
Main ingredients: Noodles (adjust quantity based on dietary needs), 1 tomato, about 7 green leaves.
Seasonings: Salt, chicken bouillon, pepper, a pinch of cornstarch.
Cooking: Add two bowls of water to a pot (based on the size of your noodle bowl). Bring to a boil after about two minutes.Cut the tomato into chunks (about 8 pieces). Once boiling, add the tomato chunks to release their juices. Cook for 1-2 minutes. Add the noodles to the pot and begin seasoning (salt and chicken bouillon). The broth should now have a tomato-based acidity. If desired, add a splash of vinegar for extra tang.