Beans and Tomatoes
Jennifer IserlohRemember when sun-dried tomatoes were trendy in the 1980s? They were considered chic, foreign, even elegant. I remember one of my first experiences eating them in a Pittsburgh restaurant called Café Allegro.

I had a Gorgonzola-stuffed pear -- which I still think about to this day -- and creamy, luscious bow-tie pasta with plumped sun-dried tomatoes soaked in oil.

These tomatoes are so sweet and tangy. Why did they fall out of favor?

As winter approaches, sun-dried tomatoes become part of the list of pantry staples, so I can continue to cook with some summery flavors, perfectly preserved for winter cooking.

Tomatoes also happen to be high in lycopene -- a powerful antioxidant in the red pigment of the skin of the tomatoes. Lycopene, currently being studied for its potential to fight cancer, may not be an essential nutrient, however it's easy to add to your diet since tomatoes are a staple in so many recipes.

I store my sun-dried tomatoes in the freezer, but they also keep extremely well in oil in the refrigerator.

Get the Skinny Chef's Spicy Beans and Sun-Dried Tomatoes recipe.