If you’re in the habit of peeling or deseeding tomatoes for homemade sauces or salads, you might want to reconsider. The vibrant red pigment of the skin is a signal that it’s packed with lycopene—a superstar antioxidant linked to supporting heart health and cell protection. The seeds and skin also add a decent dose of fiber, which most people don’t get enough of. When you remove those parts, you’re essentially stripping away some of the best nutrients tomatoes have to offer! Cooking tomatoes actually increases the bioavailability of lycopene, so a chunky homemade marinara with the skins left on is a double win. Plus, keeping it all reduces food waste and boosts flavor, creating a richer, more satisfying dish. Less prep, more nutrition—what’s not to love?
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DID YOU KNOW
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Don’t Peel Those Tomatoes!
Many people peel or deseed tomatoes when cooking, but the skin and seeds are where much of the fiber and antioxidants hide. Removing them means losing out on lycopene, a standout antioxidant in tomatoes.
Keep tomato skins and seeds in sauces, salsas, or salads for maximum nutrition and flavor.
April 26, 2026
2 min read
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