I love tomatoes.
I’ve been known to eat them like apples, just taking a big juicy bite. However, I wouldn’t recommend that method unless you’re either alone or wearing a bib.
Tomatoes are a fruit and super-duper healthy. They contain a massive amount of lycopene, a natural and powerful antioxidant. Some studies show lycopene can also help prevent colon cancer, and it’s great for your skin as well. Tomato varieties are available with double the normal vitamin C, (Doublerich), and 40 times normal vitamin A (97L97). A diet rich in tomato-based products may help reduce the risk of pancreatic cancer. Tomatoes are rich in potassium, which is a common deficiency in a lot of people.
When tomatoes are eaten along with heart-healthy fats, like avocado or olive oil, the body absorbs two to 15 times more of the carotenoid phytochemicals in tomatoes.
Try this recipe, with a low-fat cheese and heart-healthy oil, today!
Baked Parmesan Tomatoes
4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 tsp chopped fresh oregano
1/4 tsp salt
Freshly ground pepper, to taste
4 tsp extra virgin olive oil
Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Nutrition: Calories Per Serving: 91, Fat: 6 g, Saturated Fat: 2 g, Monosaturated Fats: 4 g, Cholesterol: 4 mg, Carbohydrates: 6 g, Protein: 3 g, Fiber: 2 g, Sodium: 375 mg, Potassium: 363 mg