Tomatoes are the biggest source of dietary lycopene; a powerful antioxidant – fights diesease, prevents cancer. The redder the tomato, the more lycopene it contains. There’s actually more lycopene in cooked or processed tomatoes than raw tomatoes, bioavailability of lycopoene increases after cooking and processing.

Tomatoes also contain other protective mechanisms, such as antithrombotic and anti-inflammatory functions which decrease the risk of conditions such as osteoporosis and cardiovascular disease.

Since lycopene is fat soluble, we should use a little heart-healthy oil in our tomato recipes to boost our absorption of this disease-fighting carotenoid.