Hi there, This week we are blessed with a bountiful harvest of steak tomatoes. So fresh, so organic!

 I patiently waited for them to ripe,so I can make a dish my son Reza loves- tomato chokah! You can call this yummy delight a dip which go well with roti, pita or better yet chips!

Tomatoes are rich in antioxidants, vitamin C (21 % of recommended daily levels per 100 grams), which helps the body develop resistance against infectious agents. It provides dietary fiber, vitamins and minerals among essentials for the elderly, weight watchers, cholesterol controlling and some diseases like cancer. Rich in lycopene and carotenoids can protect our cells and other structures in our body from harmful oxygen - free radicals. Tomato is a nutritious fruit, but it is used as a vegetable. The cooked tomato is more valuable than eating raw, because cooking releases lycopene to do its work and lycopene is fat soluble. Eating tomatoes is often good for the heart even if eaten in small amounts. Just one 6 ozs of serving per day of raw tomato can reduce the risk of prostrate cancer by 3 %.

I should also mention that the leaves and stems of the tomato plant is poisonous!

This is a recipe I always make whenever I get lots of tomatoes from my garden. It is easy to make and I like to share my recipe for tomato chokah or tomato dip.

TOMATO CHOKAH/ DIP

INGREDIENTS:

4 to 6 large tomatoes,

1 small onion finely chopped,

3 tbs. butter,

1/2 tsp. ground cumin,

1 tsp. garlic paste,

 1/2 tsp ground black pepper or hot pepper,

 2 tbsp. finely chopped green onion (shallot),

salt to taste (about 1 tsp.)

DIRECTIONS:

1.  Preheat the oven to 450 degrees.Wash the tomatoes and cut out the hard stem from the top. cut an X on the bottom of the tomatoes. Heat some water in a large pot to boiling point and put the tomatoes for 30 seconds. Remove the tomatoes and dip in cold water. (This will help get the skins off).

2.  Oil a large cookie baking sheet. Cut the tomatoes on the equator into 3/4 inch slices. Bake the slices until soft. (about 45 minutes).

3.  Heat about 2 tbsp. oil in a thick skillet and add the onions and a pinch of salt. Cook until translucent.Add the garlic,  roasted tomato slices, cumin, pepper, and salt. Allow to come to a boil. Use a fork to mash the tomatoes. Cook on medium until the mixture get thick. Then add the butter and chopped shallot. At this point chopped cilantro or chopped parsley or even shredded cheese can be added. I will go with parsley because I do not like cilantro. It is your choice. Experiment and enjoy!

PEACE AND LOVE!