What does spaghetti sauce have in common with a Bloody Mary? Unless you're I adding alcohol to your  pasta sauce, it's the contribution made to each by a powerful vegetable - the tomato. Tomatoes are the best source of lycopene, a vitamin-like antioxidant and member of the carotenoid family that contributes to the tomato's red color. The redder the tomato, the greater its lycopene content.
Lycopene is thought to inactivate free radicals — natural by-products of daily living that can damage healthy cells in the body. In addition, studies are beginning to associate lycopene with cancer prevention.
The   use   of   tomatoes    (preferably cooked tomatoes) in your kitchen is the best way to soak-up lycopene and its potential benefits. Here's a deliciously healthy recipe to get you seeing red.

1  dozen fresh tomatoes
1  clove of garlic    
1 small carrot
2 tbsp. olive oil
- black pepper, to taste
- pinch grated fresh horseradish
- pinch Worcestershire sauce
1  tsp. lemon juice
1 red onion
2-4 basil leaves, to taste
1-2  scoops 100%  WHEY Protein
Preheat oven to 400°. Finely chop red onion and set aside. Quarter tomatoes; peel and finely chop carrot. Set two tomato quarters aside; add remaining tomatoes and carrot to large bowl. Toss with olive oil and minced or pressed garlic. Spread over baking sheet and season with pepper. Roast for 15 minutes or until tomatoes are tender. Remove and let cool. Add to food processor with horseradish, Worcestershire, and lemon juice. Process until smooth. Pour mixture into saucepan and stir for 5 minutes over medium-low heat, adding red onion and basil leaves. Add 100%  WHEY Protein and serve immediately; garnish with tomato quarters. Makes 2 servings.

* Ingredient is optional. Amount added depends on your protein needs.