Lately I have been CRAVING tomatoes. I know, it’s such a weird thing to crave, but it’s true. Anything from Caprese salads to slow-cooked, made-from-scratch bolognese, I HAVE TO HAVE IT!!! It’s become a 3-4 times a week kind of thing, and I have no clue why. However, I am not complaining either.
Why You Should Eat More Tomatoes
After a little research, I’ve learned some of the healthy benefits to devouring the juicy red fruit/ vegetable (did we ever get a consensus on that). Turns out these little suckers are even better for you than I ever imagined. Not only are they loaded with vitamin C, but the pigment lycopene, which makes the tomato red, is a major anti-oxidant, eliminating free radicals in your bod, and even lowering your risk for several different types of cancers (lung, breast, stomach, just to name a few). And we’re not talking little numbers here. Harvard researchers say men who consume 10 servings of tomatoes a week, can cut their risk of Prostate Cancer by a whopping 45 percent!!! I will now be shoving tomatoes down J.P.’s throat. Lovingly, of course. :) And thanks to Hoda Kotb and Kathie Lee Gifford, and their fabulous Today show episode, Monday, when they wore no make-up and talked all about how to be naturally beautiful by taking care of your skin (big breath), I learned that the magical potion lycopene also prevents your skin from sunburns and aging. HELLO! No wonder my body keeps begging for more and more and more.
Tonight, I decided to satiate my desires yet again, by concocting a wonderful creation from fresh heirloom tomatoes I picked up at the farmer’s market. Heirloom tomatoes are always look so vibrant and appetizing in the spring. Usually I add them to salads, but this time, I sauteed them and poured them over pasta. Not to toot my own horn, but it was DELICIOUS. Want the recipe? Check it out here!
How to Make Tomato Pasta Sauce
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 pint of fresh heirloom tomatoes, cut into bite-sized pieces
1/2 pint of grape tomatoes cut in half
2 Tablespoons fresh Italian flat-leaf parsley, chopped
2 Tablespoons fresh Basil, chopped
Sea Salt (to taste)
Fresh-cracked pepper (taste)
Parmigiano Reggiano (optional)
1) Over medium heat, saute garlic and olive oil until garlic becomes fragrant
2) Add chopped tomatoes, saute for 2-4 minutes, until tomatoes have softened, but retain shape. Add parsley, basil, salt and pepper, saute a few more minutes, until flavors have melded, and a light, thin sauce forms.
3) Serve over pasta, topped with parmigiano reggiano (don’t be shy!)