Roasting: Roasting tomatoes with olive oil not only increases their sweetness but also increases the bioavailability of lycopene. The good fats in olive oil help your body absorb lycopene better. Simply toss halved or sliced tomatoes with olive oil, salt, pepper, and your favorite herbs (like garlic, thyme, or oregano) and roast them in the oven at around 200°C (400°F) until soft and lightly caramelized.
Simmering: Cooking tomatoes for a long time in a sauce or stew also increases lycopene content. Adding a fat source like olive oil during cooking promotes absorption.
Making tomato sauce: Simmering fresh tomatoes with olive oil, garlic, and other vegetables creates a delicious and healthy sauce rich in lycopene.
Why eating cooked tomatoes every day can be amazing:
Increased antioxidant intake: Regular consumption of cooked tomatoes can significantly increase the absorption of lycopene and other beneficial antioxidants. Heart health support: The lycopene and potassium in tomatoes contribute to the proper functioning of the cardiovascular system.
Potential cancer protection: While their high lycopene content is not a cure, it may help reduce the risk of certain cancers.
Versatility: Cooked tomatoes can be incorporated into many dishes—sauces, soups, stews, roasted vegetables, pasta, etc.—making them easier to consume every day.
Important note: While cooking tomatoes increases their lycopene content, it may slightly decrease their vitamin C content. However, tomatoes are a good source of many other nutrients, and the benefits of eating tomatoes, cooked or raw, are considerable.
