Tomatoes: Solanum lycopersicum

August is peak tomato season here in the PNW, and after months of nurturing these plants, it’s finally time to enjoy the fruits of our labor. It’s no wonder people go crazy for tomatoes, their so yummy and we only get to enjoy them for a few months! Yes, they taste good, but not only are they delicious tomatoes are incredibly good for our health.

Tomatoes are rich in lycopene, a potent antioxidant that gives them their deep red color. Lycopene supports cardiovascular health, protects the skin from sun damage, and may even play a role in reducing inflammation. (Although, as a note, tomatoes are part of the Nightshade family, which can cause inflammation in some individuals.)

Nutritionally, tomatoes are hydrating and cooling, perfect for balancing the lingering summer heat. They also provide vitamin C, potassium, and folate, supporting immune health, electrolyte balance, and energy production.

Cooking tomatoes — think roasted, simmered into sauce, or slow-roasted in the oven. Cooking actually increases lycopene’s bioavailability, making those pasta sauces, salsas, and roasted tomato dishes more than just comfort food.

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