When I think of comfort food, I think of tomatoes. I am a quarter Lebanese by blood and about 2/3 Lebanese when it comes to food obsessions. Although we are third generation Canadian, my sisters and I grew up embracing all things tomato, parsley, mint and lemon. For a special treat, my Mom would make stuffed grapevine leaves (we would help roll) baked in a tomato sauce, served with a classic tabouli salad. If it was just the four of us and our Mom for the night, she would often make the very most epic ratatouille with chick peas, finished with a healthy squeeze of lemon and some parsley for dinner. When we were sick, naturally, we got tomato soup.
Perhaps this is why I gravitate towards tomatoes when planning menus for clients who are unwell. It doesn’t hurt that tomatoes are also one of the richest sources of the antioxidant, lycopene, which is well known for its cancer fighting and preventing abilities. The lycopene is actually more abundant in cooked tomatoes than in raw, so a slow-simmered tomato soup is especially healing.