Lycopene is the pigment that gives red-tinted fruits and vegetables—from guava to watermelon—their bright color. It's also a powerful antioxidant, believed to help prevent heart disease and certain cancers. Because lycopene is fat soluble, the digestive tract is able to absorb it best when it's accompanied by fats. Researchers at Ohio State University found that when subjects ate tomatoes and avocados together, they absorbed 4.4 times more lycopene.
I recommend pairing red produce with items containing healthy, unsaturated fats. Salsa and guacamole make a terrific pair. I also love bruschetta topped with chopped tomatoes, garlic, and olive oil.