Tomato love!

We eat A LOT of tomatoes in this house, and by that I mean that tomatoes pretty much have their own column on the monthly budget. But why not? They're packed with Lycopene, an awesome anti-oxidant that is well known for its cancer fighting and free radical flushing abilities. There's so much of the stuff that it's actually what makes tomatoes red. The good news is that its levels actually increase during processing. So if you prefer tomatoes crushed or juiced or pickled or any other way they are sold, you still get a big dose of the good stuff.

They're also just so versatile. The simple fact that you could have tomatoes 5 days a week, and never the same way twice just keeps it so fresh. (Hey Look, a pun).  Personally I could just eat them on their own, with a little salt and pepper. But Jenn loves it when I actually use them in a proper dish, so here's a quick, easy (and cheap) one I make a fair bit, and never get complaints.  It's almost raw and so it's very basic for those nights you want to eat healthy, but don't have much time.

You'll need: 3 ripe tomatoes 1 medium red onion 4 TBSP balsamic vinegar 1 TBSP soy sauce 1 tsp minced garlic 500gms spiral pasta Plus: some olive oil, chopped basil, salt and pepper. Now just cook the pasta according to packet directions. Whilst that cooks dice the tomato and onion, and just mix it well with the balsamic, soy, garlic, basil, salt, pepper and a good drizzle of oil. Stir it through the warm pasta and your done. Easy, Warm Summertime Balsamic Pasta Salad!