It's tomato season again, leaving many asking the age-old question, "So what is it? A vegetable or a fruit?"
Call it what you will - tomatoes are delicious by any definition. In addition to their great taste, research suggests that they may deliver a wallop of nutritional benefits. Their consumption is believed to benefit both the prostate and heart due to the natural presence of lycopene - a potent antioxidant.
The same eye-catching, red color associated with the lycopene content in tomatoes has earned them a permanent place in a variety of cultures and dishes including soups, pastas, pizzas, pastes, pies, ketchup, and salsas. Don't miss out on the season's freshest fruit, or should I say vegetable? Try some of these dishes to spice up your usual routine.
Herbs and Tomato Couscous1 1/2 cups reduced-sodium chicken broth or water1 cup whole wheat couscous1 tablespoon extra virgin olive oil or infused oil1/2 cup chopped tomatoes2 tablespoons minced fresh tarragon, parsley or thymeSalt & freshly ground pepper
Bring broth (or water) to a boil in a medium saucepan; add couscous, olive oil (or infused oil), tomatoes and tarragon (or parsley or thyme). Stir, remove from the heat, cover and let stand for 5 minutes. Uncover, fluff with a fork and season to taste with salt and pepper.
Indian Tomato Raita1 cup low-fat plain yogurt1/2 cup finely chopped seeded, peeled cucumber1/2 cup chopped seeded tomato1/4 cup minced red onion2 tablespoons chopped fresh mint1 teaspoon ground cumin1/4 teaspoon salt
Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve. Serve as a dip for a spicy dish, a sauce for falafels or salads, or a topper for creamy soups.
Laura Nichole Heverling is completing a dual-masters program in Clinical Nutrition and Nutrition Communication at the Friedman School of Nutrition Science and Policy. She has a BS in Food Science and Human Nutrition from the University of Florida.
