Every day, companies pitch the Edgy Veggie, pushing their new edible products. These products may be labeled “healthful” and “all-natural,” but often they’re neither one — and they’re not so edible, either.

Accept no imitation — you deserve the real deal. The foods that have impressed me most in 2010 are neither new nor processed. They provide the most nutrition and the biggest, truest flavor for the buck.

Pomi tomatoes ($3.79, 26 ounces) are the very essence of tomato — bright, bold and juicy. They don’t have the tinny taste of many canned tomatoes, and they don’t carry the risk of toxic BPA found in cans because they don’t come in a can. Pomi tomatoes are packed in a biodegradable, shelf-stable box. There’s no genetic modification, no pesticides, no preservatives and very little sodium, just true tomato goodness — a great source of vitamins A and C and lycopene, a mighty antioxidant. Available crushed or strained, Pomi tomatoes are in most supermarkets and natural-foods stores.

Ohsawa soy sauce ($5.29, 5 ounces) is aged, organic, rich, intense and umami (savory). As with all soy sauce, it’s sodium-rich, but rich in B vitamins, as well, and a splash of Ohsawa is all you need to infuse your meal with eye-opening flavor. Ohsawa also makes miso (red and brown), another bold, fermented soy product. Both are available at Whole Foods and other natural-foods stores.

Kelapo coconut oil ($8.99, 8 ounces), which takes its name from the Malay term for coconut tree, is organic, fair trade and produced in Tampa, Fla. With its high heat point and neutral taste, it’s fabulous for cooking, and its soft, buttery consistency makes it a fave vegan baking substitute. Coconut oil is a saturated fat, but one your body likes, being high in lauric acid, a beneficial fatty acid. Kelapo is available online at www.kelapo.com.

This “tagine” is one of my favorite things to do with 10 minutes and half a box of tomatoes — a fast, full-flavored riff on slow-cooked Moroccan stew. Enjoy it over quinoa or whole-grain couscous, or stuffed into a pita.

BROCCOLI “TAGINE”—Yield: 4-6 servings

2 tablespoons olive oil4 garlic cloves, minced1 whole head broccoli (florets and stems), chopped into bite-size pieces2 cups chopped tomatoes (or half a box of Pomi chopped tomatoes)1 tablespoon smoked paprikaPinch Aleppo pepper or red pepper flakesSea salt to taste1 large handful cilantro, chopped

Procedure:1. Add oil to large skillet over medium-high heat. When hot, add garlic and stir 1-2 minutes, until golden and fragrant.2. Stir in broccoli, tomatoes, paprika and Aleppo or pepper flakes. Reduce heat slightly, so tomatoes are still at a low boil. Stir constantly. Tomatoes will thicken and turn jammy, and broccoli will become tender in less than 10 minutes. Add salt and cilantro.

Nutrition data per serving: 131 calories (47 percent from fat), 7.6 g fat (1 g saturated, 4.9 g monounsaturated), 0 cholesterol, 5.1 g protein, 14.5 g carbohydrates, 5.3 g fiber, 51 mg sodium.

Colorado College’s Jaden Schwartz should play this weekend. Photo by