Red Tomatoes Get the Green Light

Good news for tomato lovers! In case you haven't heard, the Food and Drug Administration (FDA) has lifted the current warning regarding raw red tomatoes. The results of the investigation determined that tomatoes were not, in fact, responsible for the recent Salmonella Saintpaul outbreak in which over 1200 people were infected in 42 states. According to the FDA, right now the tomatoes sold in the stores and in fields are considered safe to eat. Since this is prime local tomato season, go ahead and enjoy this delicious, healthy, low-calorie fruit (technically speaking) in your favorite summer dishes. 

Nutrition info: (1) tomato provides approximately 22-32 calories (depending on size) and is an excellent source of Vitamin A (beta-carotene), Vitamin C, Vitamin K, Lycopene, Dietary Fiber, Potassium and Manganese. 

Check out today's New York Times Dining In/Dining Out section for a great article on New Jersey tomatoes: www.nytimes.com/2008/07/23/dining/23toma.html?ref=dining

PS: Unfortunately, there is growing evidence that raw serrano and jalepeño peppers, grown in Mexico, are being investigated as the actual Salmonella Saintpaul culprit. People with weak immune systems, infants and the elderly are advised to avoid these foods, raw or in dishes such as fresh salsas, until further notice. (Cooked or pickled peppers from jars are not included in this warning). For the latest information go to www.cdc.gov/Salmonella/saintpaul/