WHAT’S IN Season TOMATOES
Red and orange tomatoes, but not yellow and green, contain the carotenoid lycopene, an antioxidant that gives them their red colour. They also trump yellow tomatoes with extra fibre, more vitamin C and more vitamin A, which protects our eyes. But yellow tomatoes have almost double the iron, zinc, niacin and folate. Green heirloom tomatoes also stack up well next to reds, with more vitamin C and calcium. Although cooking tomatoes reduces the vitamin C content, it helps with lycopene absorption. Tomato paste is a very rich source, especially when it’s paired with extra virgin olive oil, because lycopene is fat-soluble. Lycopene is associated with a lower risk of macular degeneration and may also help reduce your risk of coronary artery disease.
TOMATO TIPS
tomatoes at room temperature; refrigeration can dull the flavour. Ripened tomatoes for cooking can be stored in the fridge, but bring to
