Tasty Tomatoes

Today, we look for versatility, variety and convenience from the foods we eat.Tasty Tomatoes top this list of versatile foods since they’re not only healthy for you, they complement nearly every meal or occasion.

There will be more than a dozen kinds of tomatoes. Slices of big, round tomatoes are fantastic on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes generate a convenient snack.

Tomatoes’ versatility means they are ideal for all eating and entertaining occasions, whether used for an ingredient, an accompaniment or as being a stand-alone.

To ensure that the best flavor, never refrigerate. The tomato makes an enzyme which causes flavor since it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.

Tomatoes are a vital dietary supply of lycopene, an antioxidant being studied for the ability to keep tissues healthy. Tomatoes are likewise high in vitamins and fiber – one medium red tomato has twenty percent of the daily requirements of vitamin A, 40 percent on the daily requirements of vitamin C in addition to being much fiber prednisone like a slice of whole-wheat bread.

This tomato recipe, put together by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.



Makes 6 servings of Tasty Tomatoes

3 tablespoons extra virgin essential olive oil

3 medium garlic cloves, peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves, torn personally into small pieces

1/4 cup chopped fresh parsley

Tasty Tomatoes

In a sizable skillet, heat extra virgin olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10-15 minutes; usually do not overcook the tomatoes. Meanwhile, cook pasta in line with package directions. Spoon sauce over pasta and sprinkle with parsley prednisone and basil.

Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated nizagara fats, 20 % calories from fat, 3 % calories from unhealthy fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g fibers, 65mg sodium.

Elizabeth Pivonka, Ph.D., is usually a registered dietitian and president and CEO of Produce for Better Health Foundation.