When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

July 7, 2011 | 1 minute read

How Many Ways of Eating a Tomato?

We listed 13 ways to enjoy a tomato this summer in this eNews article. Now let’s hear from you – how do you enjoy the bounty of tomatoes this season?

2 comments on “How Many Ways of Eating a Tomato?

  1. Katie on

    1. Sun-warmed cherry tomatoes, straight from the plant to my mouth
    2. A tomato slice, a basil leaf (or two), and a thin slice of brie
    My boyfriend says, “In a hamburger?”

  2. Jennifer on

    Yummmm. I want to go eat tomatoes now and I’m not even hungry.
    I don’t know that I’ve got a favorite, but Rachael Ray’s got an easy recipe for a ricotta pasta with grape tomatoes, peas, and basil. It’s pretty simple–boil the pasta, saute some chopped onions in a little olive oil and toward the end toss in a cup of peas and a handful of chopped parsley, then mix that with the drained pasta and a couple cups of ricotta and Romano (or Parmigiano or the like), a little butter, and finally add in a cup of halved grape tomatoes and a generous handful of shredded basil leaves. I use whole wheat pasta and cherry tomatoes (I’ve used larger tomatoes too and just diced them) and whatever hard cheese I have on hand. It’s a basic enough recipe that it’s easy to alter and amounts aren’t terribly important. And it’s delicious warm or cold!


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