Superfoods – Tomatoes

Tomatoes are the most popular fruit in the world. Americans eat about 23 pounds of tomatoes annually, and more than half of that in the form of ketchup or tomato sauce. Tomatoes offer anti-inflammatory protection from the antioxidants Vitamin A & C. Tomatoes are also a very good source of Vitamin K and Magnesium, and other nutrients.This video shows you healthy and delicious ways to get more tomatoes into your diet.


  • Tomatoes have high levels of lycopene, a powerful source of antioxidants that’s been proven to help prevent heart attacks. They also are good sources of vitamins A, C and K, as well as potassium.
  • Many tomatoes are artificially ripened with ethylene gas a few days before being sold. To get the best taste possible, opt for vine-ripe or canned tomatoes.
  • When picking tomatoes, look for a fruit that’s heavy and dense for its size. The colour of the tomato should be relatively consistent throughout, and it should smell sweet and earthy, not bitter or stale.
  • Tomatoes can be frozen for up to a year; their skin might crack, but they’ll stay fresh much longer and will be easy to peel.


Panzanella Salad

Panzanella Salad

  • 1/2 pound day-old crusty bread, cut into 1-inch cubes (about 6 cups)
  • 1 pound ripe tomatoes, trimmed and cubed
  • 1/2 cup cucumber, cubed
  • 1/2 cup diced red onion
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 10 fresh basil leaves, shredded
  • Salt and pepper to taste

Throw all the ingredients in a bowl, toss well to combine


Gazpacho (Spanish tomato soup)

  • 3 pounds ripe tomatoes, cut into rough 1-inch chunks
  • 1 small cucumber, peeled and cut into rough 1-inch chunks
  • 1 small red onion, peeled and cut into rough 1-inch chunks
  • 2 cloves garlic, peeled and smashed
  • 1 1/2 teaspoons salt, plus more to taste
  • 3 slices white sandwich bread, crusts removed, torn into rough 1-inch pieces
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons sherry or red wine vinegar
  • Freshly ground black pepper
  • 1/2 teaspoon olive oil
  • Chopped chives
  1. Add all items except pepper, extra olive oil and chives to a blender or food processor
  2. Blend until smooth
  3. Pour some soup into a bowl
  4. Sprinkle pepper, olive oil and chives on top

Tomato Salsa

Tomato Salsa

  • 6 ripe red or orange tomatoes
  • 1 fresh jalapeño chile, seeded and minced
  • 1/2 white onion, diced
  • 1/2 cup fresh cilantro sprigs, minced
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil

Mix everything in large bowl.