Savor that fruity vegetable

When is a vegetable not a vegetable? When it’s a tomato, of course. To scientists, a tomato is a fruit because it is grown and conceived within the ovary (or base) of the plant, and because it has its seeds on its insides. To chefs, however, tomatoes are used more like vegetables, in savory recipes. I mean, would you put a tomato in a fruit salad? What both scientists and chefs can agree on, in spite of this, are the health benefits of tomatoes, and the million ways they can be used, especially when they are in season.Tomatoes are low in sodium, saturated fat and cholesterol, and are a source of vitamins E, A and K, as well as thiamin, niacin, vitamin B6, magnesium, phosphorus, fiber, potassium and the elusive but important manganese. Furthermore, tomato-heavy diets have been linked with a reduced risk in prostate cancer, especially when they are cooked (the heat releases their cancer-fighting nutrients). The only negative thing about tomatoes: A large portion of their calorie content originates from sugars, something common to most fruits. What balances out this negative is that tomatoes, unlike most foods, actually gain nutrients when they are eaten cooked rather than raw. In fact, tomatoes are shown to be significantly more beneficial when cooked with oil, making commonplace foods such as tomato sauce incredibly nutritious. Cooking tomatoes with oil also increases the body’s absorption of lycopene. Lycopene is a pigment (also known as red carotene) found in tomatoes and other red fruits, (such as red carrots, watermelon and papaya), and has been shown to help protect women against cervical intra-epithelial neoplasia (CIN) and the growth of tumorous tissue in the cervix, according to recent research from the University of Illinois at Chicago.Color, we are learning, is always an indicator of a (natural) food’s ability to ward off cancers. And tomatoes, in addition to their vivid hue, are also an excellent source of vitamin C, which is one of the most powerful cancer-fighting antioxidants.If you don’t have an Italian grandmother to unlock the secrets of an old-fashioned tomato sauce, try just roasting your tomatoes in a 375-degree oven for about 20 minutes, until the tops darken. Add a bit of olive oil (one of the essential healthy fats that your body craves in small doses), and sprinkle with salt, pepper and a teeny bit of sugar. You can add basil, but feel free to experiment with other herbs as well; thyme can be especially nice.

Latest News

Robert J. Pallone

NORFOLK — Robert J. Pallone, 69, of Perkins St. passed away April 12, 2024, at St. Vincent Medical Center. He was a loving, eccentric CPA. He was kind and compassionate. If you ever needed anything, Bob would be right there. He touched many lives and even saved one.

Bob was born Feb. 5, 1955 in Torrington, the son of the late Joesph and Elizabeth Pallone.

Keep ReadingShow less
The artistic life of Joelle Sander

"Flowers" by the late artist and writer Joelle Sander.

Cornwall Library

The Cornwall Library unveiled its latest art exhibition, “Live It Up!,” showcasing the work of the late West Cornwall resident Joelle Sander on Saturday, April 13. The twenty works on canvas on display were curated in partnership with the library with the help of her son, Jason Sander, from the collection of paintings she left behind to him. Clearly enamored with nature in all its seasons, Sander, who split time between her home in New York City and her country house in Litchfield County, took inspiration from the distinctive white bark trunks of the area’s many birch trees, the swirling snow of Connecticut’s wintery woods, and even the scenic view of the Audubon in Sharon. The sole painting to depict fauna is a melancholy near-abstract outline of a cow, rootless in a miasma haze of plum and Persian blue paint. Her most prominently displayed painting, “Flowers,” effectively builds up layers of paint so that her flurry of petals takes on a three-dimensional texture in their rough application, reminiscent of another Cornwall artist, Don Bracken.

Keep ReadingShow less
A Seder to savor in Sheffield

Rabbi Zach Fredman

Zivar Amrami

On April 23, Race Brook Lodge in Sheffield will host “Feast of Mystics,” a Passover Seder that promises to provide ecstasy for the senses.

“’The Feast of Mystics’ was a title we used for events back when I was running The New Shul,” said Rabbi Zach Fredman of his time at the independent creative community in the West Village in New York City.

Keep ReadingShow less