Strawberry Lemonade Whiskey Sour

Lycopene — the carotenoid responsible for the tomato’s red color and one of the most studied dietary antioxidants — is significantly more bioavailable from cooked tomatoes than from raw ones. Cooking breaks down the cell walls that contain lycopene molecules, releasing them into a form the body can absorb more effectively. Cooking with oil further enhances absorption, since lycopene is fat-soluble. Research has associated high lycopene intake with reduced risk of certain cancers, improved cardiovascular markers, and protection against UV-related skin damage. The summer habit of cooking tomatoes in olive oil — in sauces, in braises, in roasted preparations — is, nutritionally, one of the most beneficial cooking habits available in any season.