Beautiful tomatoes come in all shapes and sizes. Unlike imported pretenders, which are harvested early to withstand the rigors of long-distance transport, in-season tomatoes stay in the sun until they achieve an ideal balance of sugars, acids and nutrients. Although tomatoes are fruits in a botanical sense, they don't have the dessert quality sweetness of other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste.
Tomatoes are wonderful in sandwiches, salads, and dips, cooked in soups and stews, or even eaten raw like an apple. If you have an overabundance of ripe tomatoes try making your own tomato paste, ketchup, or sauce, but be sure to include the peel for optimal nutritional benefits.
A single tomato, with just 36 calories and as much fiber as a slice of whole wheat bread, delivers half the recommended daily allowance of vitamin C and a quarter of vitamin A. Tomatoes are the most common and richest source of lycopene available. It is considered to be one of the most powerful disease fighting substance known to science. Studies reveal that it has antioxidant and cancer prevention properties and may be the more powerful than other carotenoids. (WH Foods)