Tomato is a unique berry. It falls under fruits and vegetables and just tastes great in both ways. Tomato is admired by the nutritionists for its content of lycopene.
What is lycopene?
The red colour of the tomato is afforded by the chemical called lycopene. Lycopene is beneficial to our body as it is protective against cancer and heart disease. This particular compound is been of much interest to the scientists
What causes lycopene content to increase?
The lycopene content of tomato increases upon cooking. Cooking as such is a process of softening the foods to aid our small structured dentine. The process of cooking breaks down the walls of cellulose releasing a large number of nutrients encapsulated in the web of cellulose. One such is the lycopene in the tomato.
The lycopene content from the tomato has been increased to 36 percentage upon cooking as per research. This increase in the net availability of lycopene is highly beneficial for the body. This may be the reason for the traditional Italian marinara sauce or the Indian tomato gravy base.
Aided with all this information let’s set upon preparing a satisfying side with roasted tomatoes, fresh basil and an unpardonable clove of garlic to flavour it all.
This is a very simple preparation. Minimal prep, simple flavours and tastes awesome with crusty bread, a plate of simple tossed pasta. This minimal effort side is perfect for a mid-week dinner with uncompromised flavours and nutrition on a really hectic day at work. The warmth of the roasted tomatoes is simply perfect for a cold winter day… Well!!! a heavy raining day for us.
Check out more of monsoon friendly for a busy weeknight dinner.