Tomatoes and olive oil
Tomatoes contain an antioxidant called lycopene. In addition to their beautiful red colour, tomatoes can also
- Prevent heart disease
- Prevent certain types of cancer (prostate, breast, lung and bladder)
However, the body has trouble absorbing this powerful antioxidant if the tomato is raw. So how do you get the nutrients it contains? Studies have shown that you simply need to cook the tomato and combine it with oil. Olive oil is a great choice because it results in maximum absorption of lycopene. If you’re preparing tomato sauce and add extra virgin olive oil (which is good for your health), you’ll be able to get the most out of tomatoes. Results: you’ll enjoy a delicious dish while giving your body a health boost!
In Quebec, we consume a lot of tomato juice, tomato sauce and tomato puree. We generally get our lycopene from one of these three products. However, many other foods contain lycopene, such as watermelon, pink grapefruit, apricot and pink guavas. But not all red fruits or vegetables contain lycopene. Red pepper for instance does not.
See the recipe for Tomato Radicchio Crostini (Antipasto)
