Tomatoes, tomato sauce and even ketchup have Lycopene, an antioxidant. As a powerful antioxidant, Lycopene helps neutralize harmful free radicals, which are implicated in cancer, heart disease, macular degeneration and other age-related illnesses. The evidence for a benefit is strongest for cancers of the prostate, lung, and stomach.

Cooking breaks down the cell walls and releases the carotenoids, so in this case cooking is better then fresh produce. But, tomatoes are so good and so versatile, eat them in all forms. Toss fresh in salad, have Italian dishes with lots of tomato sauce. Go ahead and add ketchup! It’s all good!

Spinach, Tomato Pasta

1 pound whole-wheat pasta
1 onion, sliced
1 tablespoon extra-virgin olive oil
1 14-ounce can tomatoes, drained
1 pound frozen spinach
Salt & freshly ground pepper, to taste
1/3 cup crumbled feta cheese

Cook pasta in a large pot of boiling salted water until al dente, according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat and sauté onion. Add tomatoes; simmer for 10 minutes. Stir in spinach; heat through. Drain the pasta, toss with sauce and season with salt and pepper. Top with feta.