
Cooking the tomato brings out the most nutritional benefits...so I made cheesy tomato pies - one with parsley and one with basil (pictured). Delicious and satisfying since it came straight from the garden.


Lycopene, the cancer inhibiting element in tomatoes, is why the tomato is red. Cooking the tomato breaks down the cell walls releasing the good things we need in the tomato. Eating them with some fat, such as olive oil or avocados for example, can further help absorb lycopene.
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