100 Foods: Tomatoes

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


There are hundreds of different forms of tomatoes throughout the world so I will speak of them only in general here.

Tomatoes are full of the carotene lycopene which is believed to be beneficial in the prevention of cancer. They also have high levels of Vitamin C.

The leaves, stems and unripe fruit can contain the toxic alkaloid tomatine and solanine; although, it takes a lot of consumption to lead up to levels that would be toxic to humans.

We eat them plain, canned, sauced… I prefer them on a sandwich with fresh mozzarella. Mr. Wonderful prefers them in his sauces.

How do you like your tomatoes?



4 thoughts on “100 Foods: Tomatoes

      • Stovetop! We sautee onions in olive oil and then add the chopped tomatoes and whole okra and a little white wine or water. The tomatoes release a lot of juice, but eventually it all thickens up and is very, very wonderful indeed! Takes about 15 mintues or so.

      • Okay… now that seems easy… I just might be able to accomplish that. Does the stewing take out the odd okra texture?

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