The French called tomatoes “apples of love.” American colonists believed they were poisonous. Today the average American eats 90 pounds of tomatoes a year!
And today we know a juicy tomato is loaded with positive nutrition: two antioxidant vitamins—vitamin C and beta carotene (which forms vitamin A)—and a natural plant substance called lycopene. Lycopene, which makes tomatoes red, may be the most powerful antioxidant in the carotenoid family.
That’s why tomatoes are so good for you. These antioxidants may help protect you from many cancers. Wondering about canned tomatoes? Once heat-processed or cooked, tomatoes deliver even more lycopene!
Store fresh tomatoes at room temperature to keep their full flavor and best texture.
Easy No-Cook Tomato Sauce
- 1 pound (3 to 4 medium) fresh tomatoes, coarsely chopped
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 3⁄4 teaspoon each salt and sugar
- 1⁄2 teaspoon ground pepper
In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste. Makes about 1/2 cups sauce. Variations to add to finished sauce:
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped olives and 1 1⁄2 teaspoons finely grated orange peel
- 1⁄2 cup crumbled feta cheese and 3⁄4 teaspoon finely chopped fresh or dried rosemary
- 3 tablespoons toasted pine nuts and 5 thin slices prosciutto, chopped
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