Tomato Red
Seven Reasons to Eat and Grow Fresh Tomatoes
Many people today grow vegetables in there garden for food because they just taste so much better then the stuff you can buy in the supermarket now days. But besides that there just plain good for you. Take the humble tomato for instance.
1.. Did you know Tomatoes are an excellent source of potassium and vitamin C. They are also packed full phytochemicals that help protect us from disease
2 Tomatoes are also very high in lycopene which is very powerful proven antioxidant and phenolic compounds. Did you know that 95% of lycopene in our diet comes from fresh tomatoes and tomato products.
3. Did you know Lycopene is better absorbed by the body when cooked with oil, and that.It’s the Lycopene carotenoid that makes tomatoes red
4 .Tests have shown that lycopene appears to reduce the risk of certain cancers, and it helps to slow down the eye disorder age-related macular degeneration where the lenses of the eye harden as you get older, It has been shown that it also helps to lessen the damage done to the skin by too much exposure to the sun .
5. It has been Proven that men who eat two or more servings a week of fresh tomatoes can reduce by up to 35% there chances of getting prostate cancer. Now that’s amazing.
6.Lycopcene this amazing chemical in tomatoes is better absorbed into the body when cooked with some oil preferably olive oil, as it helps to break down the thick cell walls of the tomato and the oil helps the absorbsation of lycopene into the body.
7.Tomatoes also contain a chemical called Lutein which is found in the retina of our eyes. Lutein is essential for healthy vision. Lutein has also been found to help prevent the risk of getting cataracts as well as helping to stop the thickening of arteries which is a major cause of heart disease
About the Author
Many people have learned the secret of how to grow juicy tomatoes and are loving the fact that they can pick the best tasting juiciest tomatoes right in their own backyard. But besides being so tasty there just plain good for you. Learn to Grow Your Own Healthy Tomatoes Today . http://www.usfreeads.com/1784587-cls.html
any1 is there I have a foolproof, easy recipe for tomato and pepper 4 red soup please?
FRESH TOMATOES AND BELL PEPPER SOUP SOPA DE RED: 5 tbsp. unsalted butter 1 tsp. olive oil 1 lg. onion, peeled, quartered and thinly sliced 4 tomatoes (6 oz each), peeled, seeded and finely chopped (3 c.) 2 peppers (6 oz each), cored, seeded and chopped (2 1 / 2 cup) 1 tbsp. fresh thyme leaves or 1 teaspoon 1.2. 2 teaspoons dry. paprika 1 / 8 tsp. sugar 6 c. chicken broth or chicken broth Salt and pepper to taste 1 1 / 2 tbsp. -Flour 3 / 4 cup all dairy sour cream or heavy cream GARNISH: 1 c. finely chopped ripe tomatoes 1 cup finely diced sweet green pepper 2-3 tablespoons. cut fresh chives 1. Prepare the soup: Melt 3 tablespoons butter and oil olive oil in a large saucepan over medium heat. Add onion and cook until soft but not browned, about 5 minutes. Add the tomatoes, red pepper, thyme, paprika and sugar. Cook over medium heat until all the tomato juices have evaporated, about 25 minutes. 2. Add chicken stock and salt and pepper to taste. Bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes or until vegetables are tender. 3. Strain the soup, reserving the broth and solids separately. Place solids in a food processor or blender, working in batches if necessary. Cover and turn until smooth. Whisk the puree into reserved liquid. 4. Melt remaining butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute, do not let brown. Slowly beat in the soup. Bring to a boil. Lower heat and simmer, partially covered, 10 minutes. (Soup can be made ahead to this point and frozen.) 5. Whisk the sour cream or cream and only heat through, do not let boil. Season to taste with salt and pepper. Serve hot in individual bowls. Garnish with diced tomato, sweet green pepper and chives. Note: For a lighter soup, omit the cream. CHILLED red pepper and tomato soup 8 red peppers 4 tbsp. butter 6 med. green onion 1 lg. onion, finely chopped 2 (28 oz.) cans Italian plum tomatoes 2 c. 2 c. dry red wine tomato juice Preheat broiler. Arrange roasted peppers. Roast, turning until browned on all sides. Transfer a plastic bag and steam 10 minutes. Peel the peppers, discard seeds and veins. Puree peppers in June. Cut the peppers into julienne remaining two, the reserve for garnish. Melt butter in large saucepan. Add onion and saute 5 minutes. Puree tomatoes (and liquid) in the processor. Add to onion. Mix wine and pureed pepper. Bring to the boil and simmer 20 minutes. Allow to cool. Cover and refrigerate several hours before serving. Garnish with reserved red pepper strips. Serves 8.
