Tomatoes and olive oil are always front row centre when you cook Italian, Spanish or Greek.
Together with herbs, garlic and onions, they can make a Saturday dinner a celebration. But the two together are also an excellent source of vitamins, healthy fat and a complex nutritional chemistry that continues to impress modern nutritionists.
Tomatoes are known for their high content of lycopene, an antioxidant known for preventing a number of cancers.
Olive oil, in addition to containing a host of antioxidants itself, has an amazing property: when added to vegetables it increases the absorption of fat soluble vitamins. What’s more, Italian researchers recently discovered that adding to olive oil to vegetables actually decreases blood pressure.