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Food Trends

TOMATO SAUCE! EVEN "SOFFRITTO" (ONIONS AND HERBS FRIED IN OIL) IS GOOD!

Scientific literature widely confirmed the benefits and virtues of tomato, which, thanks to polyphenols and carotenoids, provide the body with antioxidant and protective properties to contrast free radicals, cell degeneration and certain important pathologies, such as cardiovascular diseases.

Tomato sauce! Even "soffritto" (onions and herbs fried in oil) is good!

Scientific literature widely confirmed the benefits and virtues of tomato, which, thanks to polyphenols and carotenoids, provide the body with antioxidant and protective properties to contrast free radicals, cell degeneration and certain important pathologies, such as cardiovascular diseases.

Recent researches also showed how to best eat tomato to obtain maximum benefit from it, in terms of ripening and not only. The assimilation of carotenoids contained in tomato is in fact favored by cooking time (from 15 to 60 minutes) and by the addition of extra virgin olive oil (5 - 10%) which increases the bio-availability of polyphenols.

The tomato sauce, therefore, in addition to enhancing the taste of pasta, allows a better assimilation of nutrients. But there is more! If the cooking and addition of fat increase the level of antioxidant activity of these substances, it seems that chopped garlic, onion and basil also contribute to make tomato sauce even healthier.

A research team at the University of Barcelona ennobled "soffritto" ... the important thing is that the smoke point is not reached during cooking! 


Put your chopped garlic and onion in a pan with extra virgin olive oil, which must not exceed 10% of the amount of sauce, and as soon as it becomes golden pour Pomì Organic Strained Tomatoes, bring it to boiling point and after 5 minutes scent with a few leaves of basil. The sauce is ready to season the pasta!

Enjoy your meal!

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