Tomatoes in the News

• Gene discovery could lead to better tomatoesSan Francisco ChronicleThe discovery, made by an international research team headed by UC Davis, could have broad benefits to California's tomato industry - a $1.3 billion business. By looking at a collection of mutant and wild tomatoes at UC Davis collected in the 1950s by ...
• Tomatoes Ripe With Powerful Health BenefitsFood Product DesignResearchers from the National Center for Food Safety & Technology, Illinois Institute of Technology and ConAgra Foods Inc. examined current research to discover the role tomato products play in health and disease risk reduction. ...Tomatoes Pack A Nutritious Punch, Study FindsBETTER Health Researchall 3 news articles »
• Small Cancer Benefit Seen with Multivitamin UseMedPage TodayCo-authors disclosed relationships with the Tomato Products Wellness Council, Cambridge Theranostics, DSM Nutritional Products, BASF, Cognis, Pronova BioPharma, Pharmavite, Aurora Foundation, Bristol-Myers Squibb, AstraZeneca, Novartis, Merck, ...and more »
• Eat Your Heart Out With Healthy Red FoodsTyler Morning TelegraphProcessed tomatoes — sauce and paste — are more effective than raw tomatoes at reducing cancer risk. In the raw tomato, the lycopene is bound into the cell walls and fiber. Processing breaks down these cell walls and frees the lycopene to be absorbed ...and more »
• Counsel & Heal Tomatoes May Lower Risk of Stroke and Fight Prostate CancerCounsel & Heal(Photo : Flickr/PurpleFoodie) Experts say in the journal Neurology that cooked and/or processed tomatoes with cooking oil have the highest and most active levels of lycopene. Which makes sun-dried tomatoes the tastiest way to combat a stroke. According ...and more »
• Dan Morain: Will jobs be lost with cap and trade?Sacramento BeeRANDY PENCH / rpench@sacbee.com. Energy is needed to produce the steam that sanitizes gallon containers soon to be filled with processed tomatoes. Cap and trade costs at the plant remain to be determined. 7FO19FLUME.JPG ...

Sizzling Snapper With Coconut Lemongrass Curry And Pineapple Fried Rice

Lemongrass Curry

• 2 tablespoons (1 ounce) olive oil
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cups chopped yellow onions
• 1 cup chopped fresh cilantro and basil mixed together
• 3 lime leaves, chopped
• 1/2 cup chopped fresh gingerroot
• 3 stalks lemongrass, crushed
• 3 bananas, peeled
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons chopped garlic
• 2 cups white wine
• 3 cups coconut milk
• 1 cup heavy cream
• 2 teaspoons curry paste
• 1 cup mirin
• Pineapple Fried Rice
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh gingerroot
• 2 cups diced pineapple
• 1 pound cooked jasmine or glutinous rice
• 1/4 cup sesame oil
• 1/2 cup golden raisins
• 1/4 cup soy sauce
• 1/4 cup chopped chives

Ginger Crisps

• 1/2 cup fresh gingerroot, cut in matchstick-size strips; for garnish

Sizzling Snapper

• 8 portions Opakapaka or Onaga snapper filet, scaled leaving skin on (about 3 ounces each)
• 8 quail eggs; for garnish

To make curry, heat olive oil in a heavy bottomed saucepot. Sweat vegetables, herbs, gingerroot, lemongrass, bananas, tomatoes, and garlic until onions are translucent. Add white wine and reduce by half. Then, stir in coconut milk, cream, curry paste, and mirin. Simmer for 20 minutes and strain through a sieve. Correct seasoning with salt and sugar. Reserve.

For fried rice, heat olive oil to smoking in a very hot medium-size wok or pan. Add garlic and gingerroot; sauté quickly. Then, add pineapple and sauté for a moment. Stir in rice, sesame oil, raisins, and soy sauce. Sauté until slightly crisp. Reserve. Keep warm.

If needed, add oil to wok; heat very hot and quickly fry gingerroot strips until crisp. Remove and set aside.

Sauté snapper pieces until crisp and 145ºF in center for medium rare. Serve with fried rice and coconut broth. Garnish with quail egg and ginger crisps.

Serves 8