Lycopenes are the coloring agent that makes tomatoes red. They’re becoming a focus of medical science because they are also powerful antioxidants, so much so they make Vitamin E seem modest in comparison. However, lycopenes are oil soluble and not water soluble. You can get more lycopenes if you add a little oil to your tomatoes.

Enter flax seed oil. Rich in omega-3s, it is so full of these easily oxidized fats that you can’t cook with the oil. But in my modest experiments, drizzling some flax seed oil over home grown tomatoes seems to intensify their flavor. This easily could be turned into a tomato salad. Take a layer of lettuce, add some cut up tomatoes (perhaps pimentos as well), add a little cheese, cracked pepper, then drizzle with flax seed oil. The combination seems a natural.

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