5 Gluten-Free Ways with Tomatoes

Celiac.com 02/13/2012 - Here are 5 quick n' easy ways to enjoy Tomatoes in meals, snacks and desserts.

Escarole Salad with Cherry Tomatoes & Pistachios (1 cup pistachios, 2 sliced tomatoes, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented orange, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss orange segments with sliced tomatoes, escerole and dressing; season. Top with remaining nuts.

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Tomato Garlic Oil (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cool oil, 1 cup grape tomatoes, halved and garlic for 5 minutes.  Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days.

Tomato Quinoa Soup (1 qt. vegetable broth, 2 cloves crushed garlic, 4 slices ginger, 1 lb. sliced bok choy, 1 cup sliced button mushrooms, 1 large chopped heirloom tomato, 2 cups cooked quinoa, 2 sliced scallions).  In a medium pot over medium heat, combine all ingredients; simmer for 30 minutes.

Tomato Sweet Potatoes (2 large cooked sweet potatoes, 2 diced Roma tomatoes, 1/4 tsp. sea salt, 2 tsp. balsamic vinegar, 1/4 cup fresh chopped basil, 1/4 cup dried cherries, 1/2 cup walnuts, 1/3 cup almond milk). Combine all ingredients in a large bowl; using an electric mixer beat until combined.

Tomato Faux-Fiteroles (1 pt. coconut ice cream, 6 slices cinnamon raisin gluten-free toast, 1 cup sliced grape tomatoes, 1/4 cup melted dark chocolate). Scoop 1/3 cup ice cream onto each piece of toast; top with chopped tomatoes, gently press down with another piece of toast, slice ice cream sandwich in half. Drizzle with melted chocolate.