Whether you’re on Team Fruit or Team Veggie, here’s something that isn’t debatable about tomatoes: they’re good for you and they taste great!
“Tomatoes are rich in vitamins A and C as well as potassium and the antioxidant lycopene, which is thought to lower your risk of prostate, lung and stomach cancers,” says registered dietitian Alissa Rumsey, a spokeswoman for the Academy of Nutrition and Dietetics.
If you aren’t a gardener, just head to a local farmer’s market or grocery. The freshest tomatoes don’t have crispy vines and stems, pale pink coloring, bruises or wrinkly skin. When you hold one in your palm and give an ever-so-gentle squeeze, the tomato should be firm or yield only slightly.
Here are three ways to add more Vitamin T to your diet!
Skip the sodium and additives of prepared salsa by making your own. It’s this easy:
- Roughly chop tomatoes and some red onion in a bowl.
- Mix in salt, pepper, cilantro and lime juice to taste.
- For a creamy, guacamole-like texture, stir in diced avocado.
Roast for Now or Later
Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Place halved, seeded tomatoes cut side up on the sheet, drizzle them with olive oil, and season with salt and pepper.
- Roast for about one hour (or until slightly charred and tender). Freeze extras for use in soups, stews and pasta dishes.
Pickle with Dill
This method works especially well for cherry tomatoes. First, find a brine recipe, which entails boiling water, vinegar, sugar, salt and seasonings. As your brine cooks, poke holes in your tomatoes so the brine will be able to penetrate the tomato skin. Fill a mason jar with tomatoes and top with fresh dill. After the brine cools, pour it into the jar, seal and refrigerate for at least 24 hours.
For more recipes and tips on healthy eating, visit Beaufort Memorial’s online Health Resources.