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By Dianne Bunis

Tomatoes are packed with vitamins C and A and contain lycopene, which helps lower the risk of certain cancers. When tomatoes are cooked with olive oil, it helps the lycopene to be better absorbed by the body (according to

Heirloom tomatoes are available at local farmers markets and you’ve got to love each flavor, especially green … so sweet.

By using a flatbread, this recipe can be prepared and enjoyed in little time. I chose Stonefire because they’re made without preservatives and hydrogenated oils.

Heirloom tomato and basil flatbread

1 package (2) Stonefire Authentic Flatbreads, Whole Grain Naan

1 cup pesto

4 heirloom tomatoes, 1 each: red, orange, yellow and green

1/4 cup fresh basil, chiffonade (or finely chopped)

1/4 cup parmesan cheese, finely grated

Sea salt, fresh ground black pepper

1 tablespoon red pepper flakes

Preheat oven to 400° F. Thinly and evenly slice all tomatoes. Cover the top of each naan with the pesto, then layer the tomatoes in rows — beginning with red, orange, yellow and green. Add basil, sprinkle with parmesan and finish with salt, black pepper and red pepper flakes.

Place both directly in oven for 10-12 minutes or until crispy. Cut into four strips, so each strip has red to green tomatoes, serve.

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