We now know very well that our diet must be rich in fruits and vegetables in order to obtain them. fiber, vitamins, minerals, antioxidants and flavonoidsfighting inflammation in the body. And this season they are at their best, more colorful than ever. So why not preserve them as long as possible? Melissa Clark of the NYTimes suggests the following.
Tomatoes
Hydrating and rich in cancer-fighting lycopene, tomatoes are seasonal and delicious. The secret to preserving them is to roast them and place them in the freezer. freezing for a sweet and healthy alternative to canned tomatoes. This way you also increase the lycopene content, which happens with cooking, while you can do the same with cherry tomatoes. Spread them on a baking sheet, sprinkle with olive oil, salt and any herbs you like, such as thyme, oregano, sage, rosemary. Bake at 200ºC until they turn color on the edges and “pop”. Then put them in containers and freeze them to use in sauces, soups and stews. Read more.