Tomato seed oil may seem like a modern discovery, but its benefits to the skin have historic roots. While the tomato, native to South America, was once believed by Europeans to be poisonous, various cultures have recognized and harnessed its healthful attributes for centuries. As explorers traded and traveled, the tomato—and its many uses—soon became global.
Over time, as the deeper exploration of botanicals emerged, the tomato's seeds were identified as carriers of precious oil. Unlike the tangy pulp that often graces our salads, the seed oil derived from tomatoes possesses unique characteristics.
But what are these characteristics, and how do they benefit the skin?
On the scientific front, tomato seed oil is a powerhouse of antioxidants, particularly lycopene. Lycopene, the compound responsible for the tomato's signature red hue, is known to neutralize harmful free radicals that contribute to skin aging. When applied topically, the antioxidant-rich nature of tomato seed oil aids in protecting the skin against environmental stressors like UV radiation.
This natural elixir is packed with essential fatty acids, namely linoleic acid. Essential fatty acids play a pivotal role in maintaining the skin's lipid barrier, ensuring hydration, and minimizing trans-epidermal water loss. The outcome? Skin that is moisturized, resilient, and less prone to the emergence of fine lines.
In essence, the journey of tomato seed oil, from historical skepticism to modern skin care staple, is a testament to nature's enduring gifts. Backed by science, it promises to offer skin a blend of protection, hydration, and age-defying benefits, all wrapped in a single drop. For many, the age-old secrets of the humble tomato seed may just be the skin's next best friend.
You can experience the wonderful benefits of tomato seed oil in our Supreme Anti-Age Remedy.
Here is one of my favourite recipes on a delicious bruschetta topped with yummy tomatoes:
What you need:
- 1 loaf of Italian or French bread, sliced into thick pieces
- 3-4 ripe tomatoes, diced (about 4-6 medium tomatoes, preferably Roma or cherry tomatoes)
- 1-2 red onions, finely chopped (optional)
- 2-3 cloves garlic, finely chopped (1 clove for the tomato mixture and the others for rubbing on the toasted bread)
- One good handful of fresh basil leaves, chopped or torn
- ½ deciliter extra-virgin olive oil (plus more for drizzling on the bread)
- 1-2 tablespoons balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan or fresh mozzarella cheese (optional)
What to do:
Prep the Bread:
- Preheat the oven to 200°C.
- Arrange the bread slices on a baking sheet. Drizzle with a little olive oil.
- Toast the bread in the oven until it's golden brown (about 5-7 minutes).
- Once toasted, while the bread is still hot, rub one side of each slice with a raw garlic clove for extra flavor.
- In a mixing bowl, combine the diced tomatoes, chopped garlic, onions, basil, and olive oil. If you're using balsamic vinegar, add it now.
- Season with salt and pepper to taste. Mix well. You can let this sit for about 15 minutes to allow the flavors to meld. Some people like to refrigerate the mixture for this time, but it's optional.
Assemble the Bruschetta:
- Place the toasted bread on a serving platter, garlic-rubbed side up.
- Add one thick slice of mozzarella on the bread first.
- Spoon the tomato mixture onto each bread slice.
- Drizzle a little more olive oil over the top if desired.
- Sprinkle dry parmesan on top
- Put in the oven until golden brown
- Serve immediately. Bruschetta is best enjoyed fresh so that the bread remains crispy.
Enjoy your delicious bruschetta!
Sarah Elahi – CEO & Product Developer