Tomatoes are low in carbohydrates and sodium, a good source of fiber, and are an excellent source of Potassium and Vitamin A, as indicated by the red/orange color. This vegetable is also an excellent source of Lycopene, which is a bright red pigment and an excellent antioxidant. There is evidence that frequent intake of Lycopene is associated with the reduced risk of cardiovascular disease, cancer (especially prostate cancer), diabetes, and even male infertility. Lycopene intake may also be related to a reduced risk of esophageal, colon, and mouth cancer. Fresh vine ripened tomatoes will have more nutrient density than tomatoes picked green and then shipped.

Nutritional information provided by The Portland Clinic

Too many tomatoes?
Here's a great recipe that can be made in large batches and frozen to use during the dark days of winter when all the wonderful fresh local tomatoes are gone!

-- Makes about 5 cups --
5 pounds heirloom tomatoes
(a mix of red or yellow heirlooms is recommended)
12 cloves garlic
Leaves from 12 springs fresh thyme
1 cup extra-virgin olive oil
2 cups chopped Spanish onions
2 cups dry white wine
4 whole stems fresh basil
Salt and freshly ground black pepper.

Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. Scoop out the seeds and set aside. Place the halved tomatoes in a roasting pan in a single layer, cut side up.

Chop 6 cloves of garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme and drizzle 1/2 cup of oil on top.

Roast the tomatoes for 30-40 minutes, or until soft. Let them cool to lukewarm and pass them through a food mill using small holes, or rub them through a sieve to remove the skins and any remaining seeds.

In a large stainless-steel or enamel pan over medium heat, warm the remaining 1/2 cup of oil and stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8-10 minutes, or until the onions are translucent.

Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half. Add the roasted tomato pulp. Place a sieve over the pan and pour the reserved bowl of seeds into it so the juice runs into the tomato and onion mixture.

Stir in the whole basil stems with leaves and 1 teaspoon of salt. Bring to a boil and simmer for about 15-25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and add salt and pepper to taste. Remove and discard the basil stems. Serve hot.

The sauce has a caramelized flavor great with any pasta including ravioli, lasagna and gnocchi.

---Tomato Festival Cookbook Lawrence Davis-Hollander

You know that fall is in the air when the leaves start turning golden yellow and the aroma of fresh roasted peppers fills the farmers market. Always a seasonal favorite, Westwind Gardens will bring their organic peppers and roaster back to the market starting this Saturday, Sept. 2. Follow your nose and find them in the southwest corner of the market.

to Salvador Molly's Eastside for hosting a Pirate Party fundraiser on August 27 to benefit the Eastbank Farmers Market

Kassondra won $25 in Market Bucks simply by signing up to receive PFM's e-newsletter. Her name was randomly chosen from a drawing of new e-newsletter reciepients. Encourage friends and family to enter-to-win by joining our e-mail family.* They could be like Kassondra and enjoy a farmers market shopping spree on us!

*Portland Farmers Market does not sell or share its mail or mailing list with outside parties.

Harvest Dinner at the Embassy Suites Hotel. Fabulous food accompanied by incredible wines, great auction items, raffle, wine grab bags — all to support your favorite market! Check our website for more details.
portlandfarmersmarket.org