Well, if there’s one thing that every single nutritionist in the whole world ever could agree on, it might be this: vegetables are a great thing! The more (in terms of quantity, quality and variety) that we can include in our diets, the better. I am very fond of lycopene, a phytochemical pigment that gives tomatoes their red colour. Lycopene is thought to have some role in preventing cardiovascular disease and to a lesser extent, protecting against prostate cancer. Studies have also shown that it helps protect skin against damage caused by UV exposure.

Our bodies absorb this antioxidant more easily when it is consumed alongside fat and also when tomatoes are cooked. Since all jars and packaged tomatoes are heated during the canning process, this is one area where arguably the packaged product is better for you than the fresh, at least in terms of this anti-oxidant. I always have canned chopped tomatoes and passata in the house. This recipe is based on passata, but hides a whole load more vegetables (and therefore a whole variety of nutrients) in it also. I prepare this in huge batches and keep it in the freezer in portion sizes. It is great alongside meat or meatballs as well as a pasta sauce. Adults love it too, just up the seasoning and sprinkle a few herbs on top. Continue Reading