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!)