THERE is something about tomatoes that gets me excited. I love eating them raw as much as I love them cooked.

A must have ingredient in tomato pasta sauce, tomatoes helps lend a sour tang to various cuisines around the world and is a fruit that can be eaten raw. Tomato refers to the plant (Solanum lycopersicum) and the fruit which it bears.

Tomato is a fruit but is commonly mistaken for a vegetable as it is used among other vegetables in the culinary sense. Many uses: Tomatoes are a rich source of lycopene. The fruit is consumed in many ways and can be used in sauces, roasted, fried, sauteed, added to soups and also used in drinks.

Tomatoes contain lycopene, an antioxidant compound and cooked tomatoes have higher levels of lycopene. Studies have suggested that lycopene has beneficial health effects especially in helping to keep some cancers at a distance.

The tomato belongs to the nightshade family. The plants typically grow to one to three metres in height with a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat but often grown outdoors in temperate climates as an annual.

While cooked tomatoes add a whole lot of flavour to a dish, raw ones can be equally good. Depending on the type, raw tomatoes can be sweet and delicious. You can eat them on its own or added in salads. I particularly love them on Bruschettas, where I spread a tomato salad on bread slices.

There are many versions to this refreshing recipe, but my favourite is this simple version that is easy to make and consume.

Tomato Bruschetta

Baguette, sliced to 12 pieces (about an inch thick)

One tablespoon olive oil

Two cloves of garlic, finely chopped

Four Roma tomatoes, coarsely chopped

Some fresh Basil, chopped

Salt and pepper

Brush the bread slices with some olive oil, and toast till golden brown.

Combine garlic, tomatoes, basil, and olive oil in a bowl, and add salt and pepper to taste. Leave aside for 10 to 15 minutes, before topping the bread slices with it.

The Star/ANN