Good news for men who happen to also love tomatoes: a recent study suggests a high consumption level of tomatoes is connected with a decreased risk of having stroke.

New research published in the journal Science and featured in last week's New York Times may shed some light on the reasons why you can't ever seem to find a tomato that tastes… like a tomato.

Nix the burgers and hot dogs this Fourth of July in favor of today’s more healthful, bun-free option.

Hearty portabella mushrooms can stand up to the heat of the backyard grill. In this recipe, they’re artfully topped with a savory tomato blend and garnished with toasted pine nuts and Parmesan cheese.

Prep time is 15 minutes, grilling time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

Grilled Portabella Mushrooms

Makes 6 servings (1 mushroom each) 

1. Spray cold grill and utensils with cooking/grilling spray. Preheat grill to medium heat.
2. Combine tomatoes, garlic and basil in medium bowl; blend well.
3. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over.
4. Spoon tomato mixture into mushroom caps. Sprinkle with nuts and cheese.
5. Grill an additional 5 minutes, or until mushrooms are tender.

Note: You can easily toast nuts on the grill. Spray a small, cold ovenproof skillet with cooking/grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat. 

Recipe and photo courtesy of PAM Organic Cooking Spray

Treat Dad to a home-cooked Father’s Day brunch on Sunday. 

Today’s frittata recipe will awaken everyone’s taste buds, with the richness of eggs and cheese plus the added kick of picante sauce. 

Prep time is 20 minutes, bake time is 40 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

Tomato-Feta Frittata

Makes 6 servings (1 wedge each)

1. Preheat oven to 400°F.
2. Heat greased, oven-safe, 10-inch skillet in oven for 5 minutes.
3. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano.
4. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
5. Bake for 40 minutes, or until eggs are set. Cut frittata into 6 wedges. 

Tip: You can use any type of cooked (unseasoned) rice in this recipe. It’s a great way to use up leftovers. 

Recipe and photo courtesy of Pace Foods

Crisp watermelon, juicy tomatoes and fresh basil create a refreshingly light salad, especially when splashed with balsamic vinegar. 

Just cut up the ingredients, and store them in separate containers. Toss the salad right before serving to keep flavors fresh. 

All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

4 cups scooped-out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled reduced-fat feta cheese, optional

1. In bowl, combine watermelon, onion, tomatoes and basil.
2. Whisk together oil and vinegar, and toss with salad. Season to taste.
3. Refrigerate until serving. Top with crumbled cheese, if desired. 

Recipe and photo courtesy of the American Chemistry Council

By Kathy Bond-Borie, Guest Columnist  

Store-bought tomatoes are nearly devoid of flavor, so growing your own is the best way to truly savor the taste of this fruit, which captures the essence of summer. 

But with thousands of organic varieties available—from cherished heirlooms to the hottest new hybrids—how do you narrow your choices?

Ripening Time

 If you’re buying seeds to start your own plants, read catalog descriptions carefully to find out “days to maturity.” This indicates approximately how soon you can expect ripe fruit once you’ve transplanted seedlings to the garden. 

Plants sold at garden centers are often labeled “early,” “midseason” or “late” to indicate when the variety should start ripening.

Determinate vs. Indeterminate

Determinate plants stop growing once flower buds emerge. Because of their more restrained size, many determinate varieties require no staking or caging, but providing support can improve fruit quality. All fruit ripens within a relatively short period—usually about a week to 10 days. This can be a boon if you’re canning. 

If you prefer to have fewer tomatoes over a longer period of time, indeterminate varieties are a better choice. Vines continue to grow and set fruit throughout the season and won’t quit until the weather turns too hot or cold to sustain fruiting and growth.

How Will You Use the Fruit?

When selecting a tomato variety, keep in mind how you plan to use the fruit. 

There are tomato varieties suited for just about every purpose: eating fresh, making tomato paste, canning, drying and even grooming for county fair competitions.

Seeds or Transplants?

The easiest way to start your tomato patch is by purchasing young plants, also called transplants or starts. They’re available at garden centers or online catalogs.

That said, starting your own seed gives you an almost endless list of varieties to choose from, allowing you to select tomatoes that best suit your growing conditions and tastes. Starting seeds also provide a chance to exercise your green thumb earlier in the season, and nurturing plants from seed to harvest is a rewarding experience.

 Plant seeds 6 to 8 weeks before the last frost date for your region, and place them under fluorescent lights. Contact a nearby Extension Service office or your local weather service to find out your last spring frost date.

Disease Resistance 

By planting tomato varieties with built-in resistance to diseases, you can have a bit more control over your garden’s success. 

For instance, many tomato varieties are resistant to soil-borne diseases like Verticillium and Fusarium wilts and nematodes. Most seed catalogs indicate resistance to these diseases by putting F (Fusarium), V (Verticillium) and N (nematodes) after the variety name. You’ll also find varieties with resistance to viruses like tomato mosaic virus (T), and Alternaria (A), the fungus that causes early blight. 

Talk to a nearby Extension Service office or to other home gardeners to find out if specific tomato diseases are common in your area.

A former floral designer and interior plantscaper, Kathy Bond-Borie has spent 20 years as a garden writer/editor, including her current role as horticultural editor for the National Gardening Association. She loves designing with plants and spends more time playing in the garden—planting and trying new combinations—than sitting and appreciating it.

Photo courtesy of the National Gardening Association

When sustainable Pacific halibut is paired with olives and tomatoes, the result is a true palate pleaser.

Olives, which are actually a fruit, fall into two basic categories:

1. Green (picked before they’re ripe)
2. Black (fully ripened before they’re  cured)

Today’s recipe calls for black olives, and you can choose from Greek Kalamatas and Italian Gaetas to large California olives. No matter which you use, they’ll produce a true Mediterranean taste when combined with tomatoes.

Tomatoes add vitamin C, lycopene and other compounds that act as antioxidants to help lower your risk for many cancers. They also contribute their unique consistency and taste, making this a perfect entrée to serve over a bed of brown or wild rice.

All of the ingredients should be available at a well-stocked natural and organic food store.

Pacific Halibut with Olives and Tomatoes

Makes 4 servings

2 tablespoons olive oil, divided
2 cloves garlic, crushed
2 large onions, chopped
1 medium green bell pepper, chopped
20 large black olives, pitted
1 can (14 oz.) plum tomatoes, chopped
4 Pacific halibut fillets, 4 oz. each (any dense white fish will do)
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon chopped fresh parsley
Chopped parsley for garnish

1. Preheat oven to 375°F.
2. In medium skillet, heat 1 tablespoon olive oil. Sauté garlic, onions and pepper until softened.
3. Add olives and tomatoes, and simmer for about 5 minutes. Set aside.
4. Gently wash fish, and pat dry. Season on both sides with Italian seasoning, salt and pepper.
5. Heat remaining olive oil in large skillet over high heat. Cook fish for about 3 to 4 minutes on each side. When turning fish, take care to keep fillets in one piece.
6. Place fish in baking dish, and cover with the sauce. Sprinkle 1 tablespoon chopped parsley on top.
7. Bake for about 10 to 20 minutes, until fish is cooked through.
8. Garnish with chopped parsley, and serve over a bed of brown or wild rice.

Per serving: 270 calories, 12 g total fat (trace saturated fat), 14 g carbohydrate, 26 g protein, 3 g dietary fiber, 470 mg sodium

Recipe and photo courtesy of the American Institute for Cancer Research

To maximize your organic garden’s yield, plant vegetables and herbs that are easy to grow and versatile in a variety of dishes.

Here are the six top springtime picks from the experts at Bonnie Plants, a green-garden wholesaler in Union Springs, AL:

1. Tomatoes. The most popular fruit in U.S. home gardens, tomatoes are hard to beat in terms of taste, health benefits and versatility.
2. Yellow squash and zucchini. While their growing season is shorter than the tomato’s, squash are very productive. You’ll pick them every day once the season starts.
3. Lettuce. As long as weather is mild, leaf lettuce will continue to produce. If you regularly enjoy salads, growing your own lettuce can offer substantial savings.
4. Cucumbers. Grown in a cage or on a trellis, a single cucumber plant can produce five to 10 cukes. You can place two or three plants in a cage just 18 inches in diameter and 4 feet high. Your yield: 15 to 30 cucumbers from a slice of ground no bigger than an end table.
5. Specialty peppers. Price jalapeños and other specialty peppers in the supermarket, and you’ll realize the benefit of growing your own. These peppers produce especially high yields in areas with a long, hot summer.
6. Herbs. Also pricey in supermarkets, fresh herbs are easy and economical to grow. Consider planting sage, rosemary, mint, thyme and chives (one plant each), plus at least three basil plants. Try different basil varieties: sweet, cinnamon, Thai and/or boxwood.

Photo courtesy of Bonnie Plants/ARA

The Asian spice turmeric is perhaps best associated with curry dishes, but savvy organic consumers also recognize its health benefits—from reducing inflammation to its potential role in preventing diabetes. 

Turmeric fans know the spice adds vibrant color to any dish, and our weekend recipe is no exception. Earthy cauliflower and naturally sweet tomatoes partner to create a healthful vegetarian side dish. 

Prep time is 10 minutes, cook time is 40 minutes, and all of the ingredients should be readily available at your local natural and organic food store.

Turmeric-Roasted Cauliflower and Tomatoes

Makes 10 servings 

1. Mix oil, sea salt, turmeric and red pepper in small bowl.
2. Place cauliflower and tomatoes in large bowl. Drizzle with half of the oil mixture; toss to coat well. Repeat with remaining oil mixture.
3. Spread vegetables in single layer in foil-lined large shallow baking pan.
4. Roast in preheated 425°F oven for 40 minutes or until cauliflower is tender, stirring halfway through cooking time.
5. Sprinkle with cilantro before serving.  

Nutrition Information Per Serving: 90 calories, 6 g fat, 2 g protein, 7 g carbohydrates, 0 mg cholesterol, 233 mg sodium, 3 g fiber

 Recipe and photo courtesy of McCormick

Rising grocery costs and concerns over toxic pesticides have led many organic consumers to start home vegetable gardens. 

The task is easier than you may think, and you don’t need an expansive plot of land to enjoy nature’s bounty. Many popular veggies can grow in containers or compact spaces. 

Here are three ideal choices for newbies and seasoned gardeners alike.

Tomatoes 

Commonly considered vegetables, tomatoes are actually fruits. They can, however, be an integral part of a vegetable garden. 

Tomatoes are high in cancer-fighting lycopene and other antioxidants. There are also myriad varieties to tempt your palate. 

Tomatoes can be planted after soil has thawed and there’s no other chance for frost. They’ll require plenty of sunlight. Fruit will be available to harvest toward the latter part of summer. 

Pick up some heirloom and exotic seedlings from the Tomatomania collection.

Peas 

Peas grow inside the pods of legumes. These plants like moist soil that drains well. 

Water frequently, but make sure soil doesn’t become flooded if you want peas to flourish. 

Consider growing Chinese pea pods so you can whip up Garlic Snow Peas with Cilantro straight from the garden.

Peppers 

Peppers come in so many varieties that it’s easy to find ones that appeal to your personal culinary tastes. 

They generally thrive in soil that’s high in magnesium. Adding compost and Epsom salt to soil can help achieve the environment peppers desire. 

FYI: Red bell peppers have significantly more beta-carotene and vitamin C than green bell peppers.