When you think of tomatoes, most people think of lycopene. The pigmentation of the tomatoes is what provides so much of this powerful antioxidant. Lycopene is beneficial to heart health, bone health, and lowering cholesterol. Tomatoes come is many varieties of size, texture and taste. Vary the type of tomatoes you consume and you will get to know how many amazing different choices each type of tomato offers.
How to Choose and Keep
Always pick the tomatoes that have the richest color, no cracks, no wrinkles and no soft spots. Ripe tomatoes often give off a sweet smell. When you buy canned tomatoes try to choose from those from the United States, to reduce the amount of lead in the container. Store tomatoes at room temperature and out of the sun. Usually tomatoes keep for a week. To speed up the ripening put the tomatoes in a brown paper bag with a banana or apple. If you notice the tomatoes begin to become overripe place in the fridge for up to 2 days.
Always wash before serving tomatoes in anyway. Try to prepare with the seeds as much as you can, as there are lots of nutrients in the seeds. Try to cook tomatoes on cookware that is NOT aluminum as the acid interacts with the metal.
Vitamin C, Vitamin A, Vitamin K, Potassium, Molybdenum, Manganese, Fiber, Vitamin, Folate, Copper, Vitamin B3, Magnesium, Vitamin E, Vitamin B1, Phosphorus, Protein, Tryptophan, Choline, Iron
1. Enjoy raw cherry tomatoes as a wonderful sweet snack
2. Make your own salsa. My favorite salsa is with tomatoes, red onion, cilantro, salt, lime, salt, jalapeno, apple cider vinegar, and green pepper.
3. Try to make your own pasta sauce and see how flavorful they can be. Search for some tasty sauce recipes and once you practice a few times it will become a piece of cake.