As the tomatoes are dropping off the vine, eating them fresh, right out of the garden is not only good eats but great for your skin. Lycopene found in tomatoes is an excellent antioxidant that helps protect skin from environmental damage. Did you know that cooked tomatoes contain two to eight times more lycopene than raw? Carotenoid is tightly bound within a tomato’s cell walls; heat breaks down those walls, releasing more lycopene for absorption and use by your body. So, roast or sauté your tomatoes to serve up extra protection for your skin.
Homemade Tomato Soup
Makes 4 Servings
14 ounces (1 can) diced tomatoes in juice
3 Tablespoons olive oil
3 cloves garlic, minced
1 carrot, peeled and thinly sliced
1 1/2 cups milk
1 Tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves, for garnish
Directions: Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, milk, reserved tomato juice, and lemon juice; puree until smooth.
Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.
Per serving: 166 calories; 4 grams protein; 12 grams fat; 14 grams carb; 2 grams fiber. Recipe adapted from wholeliving.com