This is the time we’ve been waiting for all year: Tomatoes are in season again.
Farmstands, backyard gardens and supermarkets alike are bursting with fresh, ripe tomatoes of all sizes and shapes. We’re cutting them for salads, slicing them for sandwiches and serving them with fresh basil and mozzarella.
But best of all: We’re cooking them. Because delightful as they are when fresh and ripe, tomatoes are even more delicious — and healthful — after a little heat.
That’s because cooking actually increases the bio-availability of lycopene, the cancer-fighting antioxidant abundant in tomatoes. Increased bio-availability means we can more easily absorb the beneficial lycopene, which is not made by the human body.
And all health issues aside, roasted tomatoes are among the most sublime harvest dishes we know. One of our favorite ways to serve them is with a bean salad, spiked with lemon juice and fresh basil.
For this dish, we use Whole Spice Lamb Rub, which blends salt with thyme, chili, rosemary, garlic, spearmint, lemon, onion and black pepper. You can substitute any blend of spices that you enjoy.
Get the recipe »» Mediterranean Roasted Tomato and Bean Salad