What To Do With Too Many Tomatoes...

I don’t know about you, but my garden’s been working overtime this season. I grew all sorts of different heirloom tomatoes from cherry, San Marzano, Brandywine, Yellow Pear, and countless other tomato varieties... all ripening on the vine. Talk about too much of a good thing! You can tell I’ve spent too much time with Martha Stewart, but I sure learned a lot. I love this season, and of course being Italian, one of my favorites is tomato season.

One thing about being Italian is we never let anything go to waste. We always think, “What can I make with this?” You hate to waste these beauties, but you can’t help wondering, “What the heck am I gonna do with all these tomatoes?”

Too many tomatoes is not a bad problem to have, actually. I always opt for a KISS approach—keep it simple sweetie. And due to a lack of time, I need a fast, delicious recipe.

While tomatoes are technically a fruit (most people don’t know that) and can elevate blood sugar levels, when you pair it with a lean protein (of course from the approved list) and add Omega 3 oils (like the kind found in my new salad dressings) you blunt the blood sugar response, so you shouldn’t experience as much of a problem. Of course, if you’re like me, popping them in your mouth every time you walk, it can escalate blood sugar levels. If your body seems to be resisting losing weight, keep this in mind. Always make sure you keep at least three hours in-between meals and make sure there is a lean protein and a good fat to help manage blood sugar levels. The omega 3 fatty acids are essential for our health and well-being, especially when it comes to the aging brain and healthy hair, skin, and nails.

We all get way too much omega 6’s, not to mention, almost all the oils sold are rancid and so old the nutrients are no longer usable (this causes more harm than good). This is why I decided to launch my new line of delicious salad dressings and Super Omega Power Oil. I fell in love with these two dressings and only use this oil when preparing my fish or vegetables, so I thought I’d share them with you! (If you'd like to order some, hurry... don’t wait. These dressings are made in very small batches, cold pressed and super fresh, so quantities are extremely limited.)

Here is my favorite way to use all those extra tomatoes from my garden and nourish my body with essential fatty acids (from the Omega Power Oil), which helps my body to absorb these nutrients more efficiently. The new LynFit Dressings and Omega Power Oil are so fresh it's like you made it yourself!

Of course, you can drizzle a little of LynFit's new creamy, dairy-free Italian Dressing and eat the tomatoes whole, but why would you when you can enjoy them like this? And yes, I do have a full blown case of Martha Stewart-'itis,' but I think you'll agree that’s a good thing.

No-Cook Fast and Easy Tomato Sauce

Ingredients

• (1 pint) Garden fresh cherry, grape, or heirloom tomatoes
• Garlic as desired (chopped or minced)
• Fresh basil, if desired (I don’t add because my kids don’t like it)
• (1 tsp. or more) Super Omega Power Oil (add according to the number of tomatoes you're using)
• Salt and Pepper to taste

Instructions

• Chop the tomatoes and place them in a bowl
• Stir in garlic and basil and drizzle with Super Omega Oil 
• Sprinkle with salt and pepper
• If you can stand to, allow it to marinate for 10 minutes

This can also be stored in a mason jar to keep fresh for 1-2 days and then used as a salsa to sauté with shrimp or scallops. It also makes a delicious topping on your Scrod or Halibut.

I serve the tomatoes with a tossed garden salad using lettuce, cukes, and radishes that we have an abundance of, drizzled with Garlic and Paprika Dressing... UUUUUMMMMMMMMMMMMMMUMMMMMMMMMMMMMMGOOD!

This is a delicious, filling, good-for-your metabolism meal that your whole family will love. I love that it has a story and you grew the vegetables yourself with love. 

FYI: This no-cook sauce can also be made into soup simply by adding some gluten-free vegetable broth and a dash of Garlic and Paprika Dressing. I add a little crab meat for a delicious end-of-summer meal that’s good for my body. As we say in Italian... MANGAI!

Please let us know how you like our latest additions—Creamy Italian Vinaigrette, Garlic and Paprika Vinaigrette, and Super Power Omega Oil. I have to warn you upfront.. they are addicting!