Learn about Preserving Tomatoes, Storing Tomatoes and Baked Tomatoes
Why would you prefer preserving tomatoes instead of eating them fresh? Well, because as shown when we’ve talked about the health benefits of tomatoes and their weight loss value, lycopene, their most valuable nutrient, is more easily absorbed from simmered or baked tomatoes than from the raw ones. But there’s more! Studies have shown that your body absorbs 75% more lycopene and 41% more beta-carotene from whole tomato paste compared to the conventionally made one, where the peels are eliminated during processing. So, when you buy preserved tomatoes, look for products that include the skin. The same studies have shown that organic ketchup delivers 3 times more lycopene (183 mcgr) than the conventional brands (60 mcgr). Organic, baked tomatoes are easily found. They are available canned in a variety of flavors and forms: whole, diced, crushed, juiced, sauce, or paste form:
But unfortunately, tomatoes' high acidity causes corrosion to any metals they are in contact with. Avoid the risk of food contamination with lead (found in most commercial containers) by preserving tomatoes on your own. You can make ketchup or tomato juice at home with an ordinary food blender or juicer. Not only is it quick and easy, but the richer flavor will absolutely delight you. Preserving Tomatoes is Easy! For example, for a healthy ketchup, chop 5-6 garlic cloves, 2 large onions and sauté them a couple of minutes until translucent in a stainless steel skillet, over medium heat. Then, add 3 pounds diced whole tomatoes, 2 cups of fresh chopped herbs like oregano, basil, parsley, and rosemary, and simmer for 30-45 minutes (you can substitute 4 spoons of dried herbs to the fresh ones). Remove from the heat, drizzle with olive oil, sea salt and freshly ground pepper to taste and mix in a blender. Want a yummier version? Sauté some chopped black olives and/or mushrooms along with the garlic and onions. Mmmm... Baked tomatoes have a smoother, richer sweetness than the sautéed ones. However, whenever you're preserving tomatoes, make sure you never use aluminum cookware to avoid tainting the food with this extremely harmful metal. Storing Tomatoes... ...starts with buying well-shaped tomatoes with no bruises, cracks or soft spots. For the best flavor, choose local tomatoes, organic if possible. Aren’t the tomatoes you bought entirely ripen? Store them at room temperature in a paper bag out of direct sunlight for up to a week. To speed up the ripening process, place in the bag an apple or a banana. Why? Because they produce a chemical, ethylene, that makes tomatoes mature quicker. If the tomatoes are ripened but you are not planning to eat them for another day or two, keep them in the refrigerator. However, before using them, leave them at room temperature for an hour or so to allow for better flavor and juiciness. While refrigeration reduces their aroma, storing tomatoes in the freezer works well for up to a year whether they are whole, chopped, sliced, or juiced. After removing the skin, cut and place them into a freezer bag, remove as much air from the bag as possible, seal and freeze. With a rich, delicious flavour and mild acidity, tomatoes have worked their way into thousands of recipes. Check our recipes for fresh tomatoes! ^TOP^ Storing and Preserving Tomatoes Health Benefits of Tomatoes >> << Return to Raw Food Weight Loss Diet
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