Method: Cut 5 medium tomatoes, place them in a bowl, add half a seeded cucumber, half a cup of green peppers, 1/4 cup onion, and 1 tablespoon of olive oil. Toss for 20 minutes, then refrigerate for 15 minutes.
Serves 4 portions, each containing 76.4g fat, 9g carbohydrates, 2g fiber, and 2g protein.
2. Pickled Tomatoes
Method: Heat olive oil in a pan, then add 1 tablespoon minced garlic, 1/2 teaspoon fennel seeds, and 1/2 teaspoon red pepper flakes. Pour in vinegar and sugar, heat for 3 minutes until sugar dissolves completely, then let cool slightly.
Transfer the prepared marinade 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 plus 1/4 teaspoon salt over the steak and gently mix. 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 Soup
Method: Blanch 2 large tomatoes, peel, and puree. Prepare 2 shell-on shrimp, 2 squid slices, 5 clams, 2 sea bream fillets, fresh basil to taste, 1/4 lemon, 1/2 onion finely chopped, 1 teaspoon sea salt, and 3 bowls of water.
Add three bowls of water, tomato juice, and minced onion to a soup pot. Bring to a boil, then reduce to low heat and simmer for 10 minutes to infuse flavors. Increase heat to high, add all ingredients to the broth, and bring to a boil. Stir in Thai basil before serving. Squeeze lemon juice into the soup just before eating for an extra burst of flavor.