You can’t go wrong by including in-season tomatoes in a salad or serving slices with fresh mozzarella. But there are many more nutritious ways to take advantage of summer’s bounty.
Whip up gazpacho. Chop tomatoes, cucumbers, garlic, and cilantro, and pulse in a food processor, then combine with olive oil and a splash of vinegar before chilling. For a fresh twist, add watermelon (which is another rich source of lycopene), Bontempo says.
Try ratatouille. Drizzle olive oil over chunks of tomatoes and other veggies (zucchini, summer squash, eggplant, onions, etc.), add herbs, then roast.
Toss with some white beans. Bontempo uses gigante beans and seasons with olive oil and chopped thyme. “I also love tomatoes roasted in olive oil with sage and garlic,” she says. “I never met a tomato that I didn’t like.”
The Link LonkAugust 05, 2020 at 04:09AM
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Are Tomatoes Good for You? - ConsumerReports.org
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