2 tasty tomato side dishes you should try

Tomatoes are incredibly healthy and taste great. Looking for some easy-to-prepare side dishes to complement tonight's dinner? Check out these simple recipes that are sure to become family favourites.

Pair fresh tomatoes with garlic for a side dish that will have your family asking for seconds.

Preparation: 10 minutes
Cooking: 3 hours
Serves: 4

Ingredients

• 1.5 kg (3 lbs.) plum tomatoes, halved lengthwise
• 30 ml (2 tbsp.) olive oil
• 5 cloves garlic, finely chopped
• 125 ml (1/2 c.) finely chopped basil
• 30 ml (2 tbsp.) finely chopped rosemary
• 5 ml (1 tsp.) sugar
• 5 ml (1 tsp.) salt

Preparation instructions

1. Preheat oven to 120°C (250°F). Line a jelly roll pan with foil.
2. Toss tomato halves with oil, garlic, basil, rosemary, sugar and salt in a large bowl.
3. Place, cut side up, in prepared pan. Bake for about three hours, or until they have collapsed and their skins have wrinkled. Serve at room temperature or refrigerate and serve chilled.

Nutritional information

• Slow-roasting fresh tomatoes in olive oil concentrates their lycopene, a known cancer-fighting phytochemical, and makes it more readily available to the body.

Each serving contains

• Approximately 148 calories; 4 g protein; 8 g fat (including 1 g saturated fat); 0 mg cholesterol; 19 g carbohydrates, 5.5 g fibre and 468 mg sodium.

Fresh ideas

• Roasted tomatoes will keep for several days in the refrigerator. Eat them as is or use in pasta sauces and salads.

Tomato chutney packs a flavorful punch along with plenty of vitamins and minerals.

Preparation: 20 minutes
Cooking: 25 minutes, plus chilling
Serves: makes 750 ml (3 c)

Ingredients

• 875 g (1 3/4 lb.) plum tomatoes, seeded and coarsely chopped
• 2 medium celery stalks, coarsely chopped
• 1 medium red onion, coarsely chopped
• 125 ml (1/2 c.) sultanas
• 73 g (1/3 c.) packed brown sugar
• 75 ml (1/3 c.) cider vinegar
• 30 ml (2 tbsp.) peeled and finely chopped fresh ginger
• 30 ml (2 tbsp.) chopped, bottled pickled jalapeño peppers
• 1 ml (1/4 tsp.) ground allspice
• 1 ml (1/4 tsp.) salt
• 14 grape or small cherry tomatoes, each quartered

Preparation instructions

1. In a large non-aluminum saucepan, combine the plum tomato, celery, onion, sultanas, brown sugar, vinegar, ginger, chilli, allspice and salt. Bring to a boil. Simmer, uncovered, stirring occasionally, until ingredients are tender and most of the liquid has evaporated, or 20 to 25 minutes.
2. Remove pan from heat. Stir in grape or cherry tomatoes. Let cool to room temperature.
3. Transfer to a covered dish and refrigerate for at least 24 hours. This will keep for up to one week.

Nutritional information

• Tomatoes contain chlorogenic acid, which may help guard against certain cancers.

Each serving contains

• About 70 calories; 1 g protein; 0 g fat (including 0 g saturated fat); 0 mg cholesterol; 17 g carbohydrates, 2 g fibre and 79 mg sodium.

Tips for serving chutney

There are many types of chutney, but they mostly feature a single vegetable or fruit simmered in a spicy blend of seasonings. In this recipe, you can try substituting 500 millilitres (two cups) of chopped unripe (hard) mango for the plum tomatoes.

• To make mango chutney, leave out the celery and grape tomatoes and follow the recipe as directed.
• Chutney goes well with grilled meats, grains, rice, curries and potato dishes. It also makes an excellent appetizer served with cream cheese on crackers or wedges of toasted pita bread.

Adding tomatoes to your diet has never been easier, or even more delicious. Why not try one (or both!) of these tasty side dishes tonight?