Tomatoes protect your skin

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Tomatoes protect your skin Tomato is a fruit popular in all over the world There can for a kitchen that is free from the red fruit is used in manufacturing the soup or the salad is used either fresh or in the form of paste is tomato a good source of vitamins and are rich in vitamin C and vitamin B complex is also a good source of calcium and potassium as containing zinc, but recent studies have discovered lycopene, one of the most important natural materials that are resistant to various types of cancer is lycopene a powerful antioxidant that works to protect cells from damage and keeps the cells and extend the life of cells, a new study has shown that the tomato ability to protect the skin from damage caused by sunlight where can lycopene protecting skin from UV damage and UV-induced reddening study relied on 24 women asked half of them to eat 55 grams of tomato paste daily for 12 weeks (this is the quantity of tomato paste, giving them 16 mg of lycopene) for the prevention of the sun has been exposed to the lowest dose of radiation UV that causes damage to the skin and were comparable between the half of the women who ate tomato paste for 12 weeks and the other half of the women who did not eat tomato paste in thy are diet extended for a period of 12 weeks and the result was amazing!!!! The damage caused by UV skin for the group that addressed the tomato paste was lower by 30% (an unbelievable 30% increase in skin protection) for this study advised that the tomato become a key part of our diet, but this does not mean that and not use sunscreen. These are some of salad with wonderful taste and flavor that you can enter in your diet Tomato and Vidalia Onion Salad with Steak Sauce Dressing   Ingredients 1/4 red wine vinegar 3 rounded tablespoons brown sugar 1 tablespoon Worcestershire sauce, eyeball it 1 teaspoon coarse black pepper, eyeball it 1 cup canned tomato sauce 2 tablespoons extra virgin olive oil, eyeball it 3 beefsteak tomatoes, sliced 1/2-inch thick 1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices Salt 2 tablespoons chopped parsley leaves, to garnish Directions In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand. Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.      Grilled Avocado, Tomato, Red Onion Salad Ingredients 10 tomatoes, quartered 4 avocados, peeled, halved, and pitted Extra-virgin olive oil, for drizzling 1 red onion, sliced 1/2 lemon 1 cup pesto sauce 1/2 cup pine nuts Parmiggiano-Reggiano Directions Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside. Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again. In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.   Big Island Tomato and Maui Onion Salad   Ingredients 1 pint yellow tear-drop tomatoes, halved 1 pint red tear-drop tomatoes, halved 3 large tomatoes, cut into 1-inch pieces 1 Maui onion, cut into 3/4-inch pieces Maui Onion Dressing, recipe follows Salt Freshly ground black pepper 6 cups mesclun greens Directions In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve. Maui Onion Dressing: 1 large Maui onion 2 tablespoons olive oil, plus 1/4 to 1/2 cup Salt Freshly ground black pepper Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper   . ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ  Thanks for making this possible! Kindly Bookmark and Share it

   Tomatoes protect your skin

Tomato is a fruit popular in all over the world There can for a kitchen that is free from the red fruit is used in manufacturing the soup or the salad is used either fresh or in the form of paste is tomato a good source of vitamins and are rich in vitamin C and vitamin B complex is also a good source of calcium and potassium as containing zinc, but recent studies have discovered lycopene, one of the most important natural materials that are resistant to various types of cancer is lycopene a powerful antioxidant that works to protect cells from damage and keeps the cells and extend the life of cells, a new study has shown that the tomato ability to protect the skin from damage caused by sunlight where can lycopene protecting skin from UV damage and UV-induced reddening study relied on 24 women asked half of them to eat 55 grams of tomato paste daily for 12 weeks (this is the quantity of tomato paste, giving them 16 mg of lycopene) for the prevention of the sun has been exposed to the lowest dose of radiation UV that causes damage to the skin and were comparable between the half of the women who ate tomato paste for 12 weeks and the other half of the women who did not eat tomato paste in thy are diet extended for a period of 12 weeks and the result was amazing!!!! The damage caused by UV skin for the group that addressed the tomato paste was lower by 30% (an unbelievable 30% increase in skin protection) for this study advised that the tomato become a key part of our diet, but this does not mean that and not use sunscreen. These are some of salad with wonderful taste and flavor that you can enter in your diet

Tomato and Vidalia Onion Salad with Steak Sauce Dressing

 

Ingredients

1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish

Directions

In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.

Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

 

 

 Grilled Avocado, Tomato, Red Onion Salad

Ingredients

• 10 tomatoes, quartered
• 4 avocados, peeled, halved, and pitted
• Extra-virgin olive oil, for drizzling
• 1 red onion, sliced
• 1/2 lemon
• 1 cup pesto sauce
• 1/2 cup pine nuts
• Parmiggiano-Reggiano

Directions

Preheat a grill over medium heat.

Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

 

Big Island Tomato and Maui Onion Salad

 

Ingredients

1 pint yellow tear-drop tomatoes, halved
1 pint red tear-drop tomatoes, halved
3 large tomatoes, cut into 1-inch pieces
1 Maui onion, cut into 3/4-inch pieces
Maui Onion Dressing, recipe follows
Salt
Freshly ground black pepper
6 cups mesclun greens

Directions

In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.

Maui Onion Dressing:

1 large Maui onion
2 tablespoons olive oil, plus 1/4 to 1/2 cup
Salt
Freshly ground black pepper
Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper

 

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