These tomato recipes will make eating healthy a cinch! Tomatoes are rich in vitamins A,C, and K, as well as minerals like potassium. They also pack abundant amounts of lycopene, an antioxidant that imbues them with their glowing hue, and may be an extremely powerful agent in preventing and minimizing the risk of cancer as well as other chronic diseases. Better yet, cooking them makes lycopene more accessible to the body!
In season: Fresh tomatoes are best in the summer. In the winter, we use canned tomatoes to cook with, and cherry tomatoes for salads, as they have better flavor. Cherry and grape tomatoes are on the EWG’s Dirty Dozen list, so buy organic if your pocketbook allows.
How to buy: You will find the best tomatoes at farmers markets, but at the grocery store look for bright fragrant tomatoes. They should yield slightly when pressed and feel heavy for their size.
Storage: Store tomatoes at room temperature for up to three days. Avoid keeping tomatoes in the refrigerator unless they are very ripe.