LYCOPENE is the red pigment in ripe tomatoes giving them that rich, succulent hue. Tomatoes and tomato products are the main sources of lycopene in the British diet, although some is present in watermelon, pink grapefruit and canned apricots.

Food processing increases the availability of lycopene, so more is present in canned and pured tomatoes than in fresh.

Lycopene is being studied for its health benefits, and a dietary intake of products containing lycopene have been shown to be associated with decreased risk of chronic diseases, such as cancer and particularly coronary heart disease.

Tomatoes were initially cultivated by Aztecs and Incas as early as 700 A.D. They were first brought to Spain in the 16th century by the Conquistadors from South America.

Originally, the fruits were deemed to be poisonous but gained in popularity in Italy when they were pronounced edible by a herbalist.

Just as well.

Can you imagine a pizza bereft of tomatoes?

Tomatoes are generally sold under-ripe and taste much better if they are left in a sunny spot to ripen.

There is nothing quite as tasty as home-made tomato sauce and it is so very easy to make (see recipe below).

Tomatoes also combine well with basil, and Pesto makes a delicious salad dressing.

Fry plum or cherry tomatoes in garlic oil, pricking them with a sharp knife as they cook, add basil, thyme, marjoram or oregano, salt and pepper for an appetizing pasta sauce.

Give dull tomatoes an intense flavour by oven-drying them.

Slice tomatoes in half, sprinkle with a little salt and sugar, then dry in a very slow oven. Yummy added to rice or home-made bread.