Colonial Americans believed them to be poisonous. The French considered them an aphrodisiac. Italians dubbed them the “gold apple”: pomodoro. But no matter where you are, nowadays tomatoes are essential.
| All About Tomatoes |
- Superfood
At their peak from June through September, tomatoes are as versatile as they are waistline-friendly. They’re a good source of potassium and vitamin K, and high in vitamins C and A. Cooked tomatoes also provide lycopene, an antioxidant thought to reduce cancer risk, cardiovascular disease and macular degeneration. In fact, the tomato is the biggest source of lycopene in the American diet. And tomato lycopene absorption is maximized when tomatoes are cooked and have a little oil added — think chili and spaghetti sauce.
- Choosing and Storing
When buying, look for firm, deeply colored and blemish-free tomatoes that feel heavy for their size. Store stem-side down at room temperature, away from direct sunlight. And whatever you do, don’t put them in the fridge: cold turns the flesh mushy and drains tomatoes of flavor. Buy only what you’ll use within a few days.
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