ooking tomatoes with a little bit of olive oil helps to make the antioxidant lycopene more available to your body. For this simple and nutritious recipe, I sear tomato slices briefly to release the flavor and nutrients without changing the texture too much. Serve this as a vegetable side dish or first course.

Ingredients:

• 4 teaspoons Napa Valley organic olive oil
• 10 fresh basil leaves, divided, 6 leaves slivered
• 1 pound mixed heirloom tomatoes, cored and sliced into ˝-inch thick rounds
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon grated imported Parmigiano Reggiano cheese

Instructions:


1. Heat olive oil and four whole basil leaves in a large sauté pan over medium heat. Add tomato slices in a single layer and cook one minute. Turn with tongs, season tops with salt and pepper and cook for one minute. Transfer to a serving platter and discard cooked basil.

2. Add vinegar to the pan and stir into the olive oil. Remove from heat and pour over tomatoes. Sprinkle tomatoes with cheese and slivered basil. Serve immediately.