If you’ve ever blanched or peeled your tomatoes for a smoother sauce or salsa, you’re not alone—but you might be tossing the most valuable part. The skin of a tomato is a powerhouse of nutrition. It’s loaded with fiber, which helps your digestive system stay regular and supports healthy blood sugar levels. But here’s the real kicker: tomato skins hold the highest concentration of lycopene, a potent antioxidant known for supporting heart and skin health (source: USDA).
The lycopene in tomato peel is actually more bioavailable (your body can use it more easily) after gentle cooking, like simmering in a sauce—so long as you keep the skin in the mix! Peeling tomatoes may make for a silkier texture, but it also slashes both the fiber content and the antioxidant punch.
To get the most from your tomatoes, skip the peeling step. Chop or blend them whole for salads, salsas, and sauces. Your gut and your taste buds will thank you for the extra nutrition and satisfying texture.
