Tomatoes good source of disease-fighting lycopene
Lately, there’s been a lot of talk about the health benefits of tomatoes. Researchers have discovered that something called lycopene gives us a whole new reason to eat tomatoes.
Lycopene is a carotenoid — a highly unsaturated red pigment — that not only gives those juicy tomatoes their bright red color but works to fight against cancer and heart disease.
Lycopene is easily absorbed into your body by either cooking tomatoes or by serving them at room temperature with olive oil. By the way, cooking tomatoes releases much of the natural water content, thereby increasing the concentration of lycopene in each serving.
Some of the best ways to enjoy lycopene-rich fresh tomatoes is sliced or tossed in a salad or on a sandwich, where the sweet, ripe flavor stands out, of course. There are numerous delicious possibilities for enjoying those tomatoes. And with that in mind, here are 10 tasty tomato ideas.
1. The best tomatoes of the season are easily served in thick slices on a platter. Drizzle them with a bit of olive oil and balsamic vinegar. Then top with a sprinkling of salt, freshly ground black pepper, chopped fresh basil and grated mozzarella or Parmesan cheese. For an interesting change, crumble some feta cheese on top, instead.
2. Later this summer, when your garden goes into tomato-overload, make a big batch of salsa — combine chopped tomatoes with minced garlic and jalapenos, chopped onion and fresh cilantro, salt and pepper and fresh squeezed lime juice. Get out a bag of tortilla chips and keep tasting it as you mix until the flavor suits you.
3. Cut medium-size tomatoes — romas are best for this one — in half, brush lightly with olive oil, sprinkle with salt and pepper and roast in a 450-degree oven for about 15-20 minutes. Chop and toss with fresh, hot cooked pasta, minced garlic, fresh basil and thyme and Parmesan cheese for an easy, delicious dinner.
4. Fresh tomatoes? Leftover half-loaf of Italian bread? Make a quick tomato-bread. Cut loaf in half lengthwise or arrange thick slices on a baking sheet. Lightly butter bread, sprinkle with garlic powder and place thick tomato slices on top. Sprinkle tomato with olive oil, dried thyme or basil (or both) and freshly grated Parmesan cheese. Pop it under the broiler for a few minutes until the bread starts to turn golden brown and tomatoes begin to look sizzly.
5. If you’re into homemade foccacia bread, caramelize some sweet onions and top the foccacia with the onions and diced, seeded tomatoes, some fresh herbs and a bit of grated cheese and bake.
6. If you’re not into foccacia, try adding slices of tomato on top of your veggie pizza either before or after it goes into the oven. Make your own or add to a take ‘n’ bake pizza.
7. Halved or quartered tomatoes can top eggplant or zucchini in a simple baked gratin dish that works as a main vegetarian course or side dish.
8. The classic cold soup for warm weather: Gazpacho. Tomatoes, bell peppers, onions, garlic, cucumbers all combine with water, salt, olive oil and a few fresh herbs in a food processor to whir up this zesty summer soup.
9. Make a simple salad of chopped tomatoes and red onion, good-quality olives, olive oil, balsamic vinegar and feta cheese. Toss and serve as an easy, delicious side dish.
10. Bake ‘em or broil ‘em. Cut in half, arrange on baking sheet and brush with olive oil, and sprinkle with salt and pepper, minced garlic and one or two fresh chopped herbs such as parsley, thyme, oregano. Sprinkle with Parmesan if you’d like and broil or bake until soft and creamy. Serve as a side dish.