Only the Italians saw the light, weaving tomatoes into their dishes so much so that they are an underpinning of Mediterranean cuisine. Eventually the rest of Europe caught on. Until the mid-19th century, popular wisdom in America was to only eat tomatoes after they had cooked for three hours. Today, Americans eat more tomatoes than any other vegetable, except potatoes and lettuce. They are a home gardener's darling and take center stage in most summer salads.
Tomatoes are an excellent source of vitamin C and a good source of vitamin A .
Most of the vitamin C is in the jelly-like material that clings to the seeds. Plus, tomatoes are full of lycopene , a potent antioxidant . Tomato sauces, soups and juices can contain five times more lycopene than raw tomatoes because cooking makes it easier for your body to use. Cook with a little fat, like olive oil, to boost absorption. What to Look For Follow your nose.