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With the fluctuating temperatures of spring, versatile foods like tomatoes which can be served warm or cool make great options when deciding on meals.
Nutrition highlights: Tomatoes are a good source of vitamin C, and also contain small amounts of vitamin A and folate. They are rich in the antioxidant lycopene, which gives them their red colour. Research suggests that eating foods rich in lycopene may help to lower risk of heart disease and prostate cancer. Cooked tomatoes, including canned versions, actually contain higher amounts of lycopene than raw.
Today, most fresh tomatoes are grown in greenhouses. This allows for year round harvests as well as a higher crop yield. There are many varieties grown, some can be better for certain dishes than others. Use round tomatoes in salads, sandwiches and salsas as they are easily sliced. Roma are great for making reserves, sauces and pastes. Try adding small varieties such as grape and cherry to your snacks to boost the nutrient content.
For best tasting tomatoes, store them on the countertop, away from direct sunlight. If your tomatoes become over-ripe, try placing them in the refrigerator to add a few days of life.
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