Summer is the best season to consume these crimson gems. Just slice a whole, ripe tomato, drizzle it with extra-virgin olive oil, sprinkle with salt and enjoy. Turns out, there is magic in that combination beyond the fabulous taste. Scientists say tomatoes are the richest source of the antioxidant lycopene, a naturally powerful compound that neutralizes cancer-causing free radicals in the body. Since lycopene is fat-soluble experts say you need to eat a bit of fat with it for your body to best absorb the compound. To the rescue: A drizzle of extra-virgin olive oil. It's delicious and boosts your body's absorption of the tomato’s healthful lycopene.