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Tomatoes should be firm and juicy with bright, unblemished skin. Choose those that have a deep color and give a little when squeezed. And remember: a ripe tomato smells like a tomato; unripe ones have no aroma.
Rinse tomatoes before using. Quick tip: To peel, drop into boiling water for one to two minutes. Then remove, dunk briefly in a bowl of ice water, and cut out a small cone around the stem end to slip off the skin.
For a simple side, slice tomatoes, drizzle olive oil and balsamic vinegar over the top, and then season with a sprinkle of sea salt.
Tomatoes are an excellent source of vitamin C and a good source of vitamin A.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.