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Tomatoes are a crucial dietary origin of lycopene, an antioxidant being studied for its power to keep tissues healthy. Tomatoes likewise are high in vitamins and fibre - one medium red tomato bears twenty pct. of the daily prerequisites of vitamin A, forty pct. of the daily essentials of vitamin C and as much fibre as a slice of whole wheat bread.

 

This tomato recipe, produced by Sun Ripe Produce, conforms to nutritional criteria set by Produce for Better Health Foundation.

 

 

SUNRIPE BELLA ROMA

 

DI POMODORO

 

(Makes 6 servings)

 

 

3 tablespoons extra virgin olive oil

 

3 medium garlic cloves, peeled and thinly sliced

 

12 Bella Roma Italian-style tomatoes (plum tomatoes) cut into chunks

 

1/8 teaspoon salt

 

1/8 teaspoon pepper

 

1 pound penne pasta

 

10 basil leaves, torn by hand into small pieces

 

1/4 cup chopped fresh parsley

 

 

In a large skillet, heat olive oil and sauté garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for ten to fifteen minutes; don't overcook the tomatoes. In the meantime, cook pasta according to package instructions. Spoon sauce over pasta and sprinkle with parsley and basil.

 

 

Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated fat, 20 per cent calories from fat, 3 per cent calories from saturated fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g dietary fibre, 65mg sodium.

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