Photo Credit: Jewish Press

While adding tomatoes to your fruit salad may not be a wise choice, they are classified as a fruit because of the way they are “born.”

As part of a regular diet, they add many nutrients, including lycopene and lots of flavor.


This month we start with a stuffed tomato appetizer, which takes literally two minutes of prep time. It pays back with big compliments.

Next is a rustic tomato soup, a very heart-warming recipe. Make sure to make a few containers’ worth.

My red pesto dip is made using sun-dried tomatoes and is a great accompaniment to bread.

Finally, we have a tomato and herb butter (substitute) crusted chicken.

I hope you enjoy these recipes!



Stuffed Tomatoes


4 roma plum tomatoes
¾ cup cooked rice
½ tbsp chopped basil, optional


Preparation Steps

  1. Preheat oven to 280°F.
  2. Slice off a piece of the bottom of the tomato (not puncturing the cavity) so it can stand.
  3. Slice off a ¼ inch off the top.
  4. Carve out the center, reserving juices.
  5. Line an aluminum pan with parchment paper.
  6. Combine rice with any herbs and then fill the center of the tomato with it.
  7. Add some of the reserved tomato juice on top of the tomato. Replace sliced top.
  8. Bake for 25 minutes until tomatoes begin to soften.



Roasted Garlic And Tomato Soup


1 large yellow onion, diced small
Oil to coat pan
5 garlic cloves, minced
¼ cup parsley sprigs, no leaves
½ tsp ground black pepper
2 cups cooked rice
3 tbsp kosher salt
6 roma tomatoes
6 cups water


Preparation Steps

  1. Sauté onion over medium high heat until translucent. Add in garlic and stir for 30 seconds.
  2. Add remaining ingredients, except for water.  Stir and cook till all tomatoes are cooked down.
  3. Add water and bring to a boil.
  4. Add salt and pepper to taste.



Red Pesto


8 oz sun-dried tomatoes (in oil)
6 oz roasted almonds, preferably not salted
¼ cup fresh basil
⅓ cup Parmesan cheese (or nutritional yeast as a supplement for parve)
¼ cup milk (pareve is ok)
1 tbsp kosher salt
1 tbsp balsamic vinegar
1 cup extra virgin olive oil


Preparation Steps

  1. Add all ingredients to the food processor besides for oil. Pulse till pesto is well combined.
  2. Add salt and pepper to taste.
  3. Add oil, with mixing by hand with spoon or spatula. (Using the food processor to add the oil will cause it to emulsify, making the Pesto an unappealing white color.)



Herb Butter Chicken


5 small-medium garlic cloves
¾ cup butter substitute
3 tbsp tomato paste
1 tsp fresh thyme
2 tbsp fresh parsley
½ tsp fresh rosemary
1 tbsp kosher salt
1 tbsp smoked paprika


Preparation Steps

  1. Preheat oven to 500°F.
  2. Blend or process all ingredients, beside chicken, till well combined and uniform in color.
  3. Lifting the skin slightly, spread a tablespoon or two of the butter underneath each part of the chicken (meaning coat under as much skin as possible). Spread the remaining butter on the outside of the skin.
  4. In a pan or baking sheet, place the breast side down and the thighs up (opposite than in the photo).
  5. Bake for 25 minutes. Then flip the chicken for an additional 10 minutes. Lower heat to 350°F for an additional 35 minutes, or until fully cooked.Note: According to the USDA guidelines, a chicken should always be served when it has been cooked to an internal temperature of 165°F.

Previous articleWinter Boot Guide + Shopping Options For Wide And Narrow Calves
Next articleHow to Stop Procrastinating
ChefShaul was classically trained at the CKCA in Brooklyn, NY and has experience at some of NY's finest food establishments. Though ChefShaul has an affection for all types of cuisine he has a special soft spot for French and Mediterranean cuisine. Currently, he concentrates on recipe development, including public demos and restaurant consultations. Follow him on Instagram @ChefShaul or Twitter @ChefShaul. You can email him at [email protected].