This salad combines both raw tomatoes, which are rich in vitamin C, and cooked tomatoes, which are high in lycopene to help you get the most nutrients out of this delicious super food. Heirloom tomatoes are special old time varieties of tomatoes that are bred to be flavorful instead of pretty. They come in all colors, including green and purple, so buy them in different colors to make the salad even prettier.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
2 tablespoons Napa Valley organic olive oil
1 small clove Melissa’s organic garlic, minced
1 dry pint Veg-Fresh baby heirloom tomatoes, large tomatoes halved, small tomatoes left whole
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Wholesome Sweeteners organic raw blue agave (or honey)
4 teaspoons red wine vinegar
2 teaspoons water
2 ounces organic arugula
1 1/2 pounds mixed heirloom tomatoes, cut into wedges

DIRECTIONS:
– Heat olive oil in a medium saucepan over medium heat. Add garlic and cherry tomatoes and season with salt and pepper. Cook for five minutes, stirring occasionally. Reduce heat to medium-low and stir in agave, vinegar and water. Cover and cook for three more minutes, until whole tomatoes are soft.
– Place 1/2 ounce of arugula on each of four plates. Arrange sliced tomato wedges on the bed of greens. Spoon cherry tomato dressing over tomatoes and arugula and serve.

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