Know Food Now Roasted Tomatoes and Lycopene | Know Food Now

Friday, August 17, 2012

Roasted Tomatoes and Lycopene

So simple, delicious and nutritious, this idea comes from Janie Cohen who used to make roasted cherry tomatoes as a staple in her gourmet kitchen.

Tomatoes, preferably small or cherry sized, sliced in half and then roasted with olive oil at a low temperature if you can wait, or at 375 degrees if you can't, are incredibly delicious. Even not so sweet tomatoes release their sugar with this process. The result can be the basis for sauces, or added as toppings to fish, meat, pasta, omelets or salads. Roasted tomatoes are good hot or cold. Non-cooks will rejoice when they find out how easy it is to up the flavor potential of mundane fare with this treat.

There is incidental evidence that the Lycopene in tomatoes is helpful in the prevention of prostate cancer. Roasting tomatoes with oil increases the body's absorption of Lycopene. Tomatoes are low in calories, however these calories come from sugar. Tomatoes are high in Vitamin A and C.

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