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is one of the great pleasures of summer kitchen. The tomato delights with its juicy, contains vitamins and is the best source of lycopene, an antioxidant that protects healthy health.

When Hernán Cortés conquered Mexico, he could not imagine that the tomato he knew there would be food that is today because of its versatility, has been introduced in almost all cuisines.
The tomato is a fruit or vegetable at a time. For its nutritional qualities, is more like a fruit, since it is eaten raw, is rich in vitamins A, C, K and antioxidants, and can be consumed fresh (even be making jam with him). On the other hand is a vegetable because it is cooked as a vegetable and combines well with salty foods. Red
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many years already known that there is a relationship between tomato consumption and the reduction of certain cancers, especially prostate cancer. This effect has been related to the presence in the tomato carotenoid-like substance called lycopene, the main pigment that gives red, and can also be found, although in lesser amounts in other foods such as watermelon, guavas red, pink grapefruit and apricots. 85-90% of lycopene comes from tomatoes we consume.
is estimated that a glass of tomato juice contains between 20 and 24 mg of lycopene, although being a lipophilic substance (which dissolve well in fat), cooked tomatoes (such as tomato sauce) are still concentrated and assimilated more lycopene. Not just fat, but the heat, modify and enhance the action of lycopene from this vegetable. Raw, lycopene is a setting "trans", making it difficult to absorb, while the action of heat causes an isomerization of lycopene from the configuration "trans" to "cis" isomer much more bioavailable . Lycopene is present in the cell membranes of the body and has antioxidant activity greater than that of other carotenoids.
The risk of prostate cancer is reduced in men who consumed a week four or five dishes with tomatoes, either fresh tomatoes, fried tomato sauce or tomato juice.


In the kitchen Tomato blends well with almost all cereals and most vegetables, especially onions, garlic, eggplant or zucchini, and is related to hot spices, such as preparing the people of the new world. It can enhance their flavor with herbs like bay leaf, oregano, marjoram, basil, thyme and tarragon.
is recommended to use it fully ripe and red specimens are not to be indigestible, especially when preparing a juice or gazpacho. Should also avoid overcooking, as well as reduce color lose much of their property. How to prepare


is important to thoroughly wash While the tomatoes if they are to be used with the skin, especially if they come from organic farming. However, if you want to prepare more delicate dish is advisable to peel them to remove bitterness stop some skins.
To peel easily, first make a cut them crosswise and then blanch in boiling water for 10 or 15 seconds. They slip, plunge into cold water and peel with the help of a small knife by pulling the ends raised.
To remove seeds, cut in half and compressed by hand until they get the seeds, although well lose much of its juiciness.
To counteract the excessive acidity of some tomatoes, you can use a little brown sugar or applesauce. Josep Lluís

Berdonces (health)
Santi Avalos (kitchen)