Directions
- Immerse the tomatoes in hot water for a few minutes.
- Peel off the tomato skins and chop the tomatoes into small pieces.
- Sauté the garlic in the olive oil.
- Add the chopped tomatoes and cook on medium heat until the desired consistency is reached. Season with salt and pepper.
- Boil the spaghetti al dente and drain.
- Mix the basil into the tomato sauce.
- Spoon the sauce over the spaghetti.
- Toss and serve. I served this with grilled veal scaloppini and a mixed green salad.
℞ M.D. Notes
- Tomatoes contain the antioxidant lycopene, along with vitamin C, vitamin A and vitamin E and the minerals phosphorus, calcium, magnesium, zinc and iron.
- When tomatoes are eaten with a fat like olive oil, the body's absorption of the carotenoid lycopene is significantly increased.
- Tomatoes also contain flavonoids, which have anti-inflammatory properties.
