My favorite summer snack is a handful of cherry tomatoes, picked straight from the vine, sprinkled with a little salt. Scientifically, tomatoes are classified as a fruit, but since they don’t have the sweet flavor of most fruits and are typically used in savory dishes, they’re legally classified as a vegetable.
Tomatoes are low in calories and a good source of vitamin C, vitamin A, and vitamin K. They’re also a very good source of fiber, molybdenum, potassium, manganese, chromium and vitamin B1. In addition, tomatoes contain the antioxidant compound lycopene.
I love using tomatoes as a “bowl” for salads. When you scoop out the pulp, place it in a plastic bag and use it in tomato soup or pasta sauce. It will keep in the refrigerator for up to three days or in the freezer for up to six months.
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