Need a meal in minutes? Canned tomato products are your solution. These products are colorful, tasty, and healthy. According to a 1997 University of Illinois nutrition study, the lycopene in canned tomatoes may help to prevent prostate cancer. Other studies, including a year-long study conducted by the University of Toronto and another study at Harvard University, turned up similar results.

Canned tomato products are rich in vitamins A and C. One half cup of canned tomatoes equals a serving from the vegetable group on the U.S. Government Food Pyramid. The USDA has posted recommendations for storing and using canned tomatoes on its Website. Canned tomatoes should be stored in a cool, dry place, the FDA says, on a shelf and not on the floor.

You should avoid freezing canned tomato products or exposing them to sunlight, the FDA adds, because temperature changes shortens their shelf life and speeds deterioration. Leftover tomatoes should be refrigerated in non-metallic containers that have tight lids. Use these leftovers in 2-4 days.

Never buy products in dented or bulging cans. Tomatoes are acidic and, to prevent a reaction between the acid and the metal, the inside of the cans has been sprayed with a protective lining. Dents may damage this lining and the product may be spoiled.

Tomatoes are a fruit and an adaptable fruit at that. There's nothing like a bowl of Tomato-Basil Soup with Caesar Croutons on a rainy day. If you like fish you'll like Sole Poached in Tomatoes and White Wine. As for Cheddar Scalloped Potatoes and Tomatoes with Bacon, they go with just about everything, including scrambled eggs. Got a can opener?

TOMATO-BASIL SOUP WITH CAESAR CROUTONS

INGREDIENTS: 1 large can of tomato puree (28 ounces); 42 ounces prepared chicken stock (the kind in the cardboard carton); 1 1/2 tablespoons sugar, garlic powder to taste (about 1 teaspoon); 1 tablespoon snipped fresh basil; Caesar salad croutons; grated Parmesan cheese

Pour tomato puree into soup kettle. Using the empty can as a mesuring cup, add 1 1/2 cans of chicken stock to the puree. Pour in a little more stock if the soup seems thick. Add remaining ingredients except croutons. Cover soup and heat until it starts to simmer. Garnish with Caesar salad croutons and grated Parmesan cheese. Makes 6-8 servings.

SOLE POACHED IN TOMATOES AND WHITE WINE

INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour

Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.

Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.

CHEDDAR SCALLOPED POTATOES AND TOMATOES WITH BACON

INGREDIENTS: 3 medium potatoes, washed but not peeled; 14 1/2- ounce can of diced tomatoes with juice; 3/4 cup frozen chopped onions; 1 1/2 tablespoons Wondra flour; 2 cups mild cheddar cheese, grated (may use Velveeta); 2.8-ounce package of real bacon pieces (the precooked recipe kind)

Coat a shallow baking dish with cooking spray. Cut potatoes into thin slices. Combine tomatoes, onions, and flour. Spoon a little of this sauce on the bottom of the baking pan. Layer potatoes, tomato mixture, bacon, and cheese in dish, ending with cheese. You should have enough for two layers.

Bake, uncovered, at 425 degrees for 30 minutes or until the potatoes are tender. Tent the dish with non-stick aluminum foil if the cheese browns too quickly. Cool for five minutes before serving. Makes 6-8 servings.

Copyright 2005 by Harriet Hodgson

Harriet Hodgson

Harriet Hodgson has been a nonfiction writer for 27 years. She is a member of the Association of Healh Care Journalists and the Association for Death Education and Counseling. A prolific writer, she is the author of 25 published books and hundreds of print and electronic articles.

Hodgson has written about parenting, recycling, sexual harassment, aging, Alzheimer's disease, caregiving, communication, nutrition, physical activity, weight management, anticipatory grief, and many other topics.

She started out as a teacher and earned a B.S. with honors from Wheelock College in Boston, MA. She went on to earn an M.A. in Art Education from the University of Minnesota and did additional graduate work. After spending a dozen years in the classroom Hodgson changed careers and turned to writing.

All of her writing comes from life experience. Hodgson has talked about her experienes on some 150 radio talk shows, including CBS Radio, Minnesota Public Radio, WCCO Radio and "Coping With Caregiving," an Internet-only radio program broadcast worldwide. In addition, she has appeared on dozens of television programs/stations including CNN.

Hodgson is a Past President of the Wing of the Aerospace Medical Association. A past president of the Minnesota Medical Association Alliance (MMAA), she represented MMAA members on the Minnesota Medical Association Health Care Reform Task Force. She is an active community volunteer and all of her volunteer efforts focus on health.

Hodgson is cited in "Something About the Author," "Who's Who of American Women," "Who's Who in America," "Who's Who in the World," "The Dictionary of International Biography," and "Contemporary Authors," published by Gale Research.

Hodgson lives in Rochester, Minnesota with her husband, C. John Hodgson. She enjoys learning, travel, antiques, singing, and spending time with her twin grandchildren.