The tomato boasts many antioxidant qualities, but is specifically known for its lycopene content. Antioxidants aren’t commonly known for their bone health qualities, but maybe they should be. Recent research has now linked tomato intake to bone health in a study that removed lycopene from postmenopausal women for four weeks. The results showed that the women started to show signs of oxidative stress in their bones and changes in bone tissue.
Avoiding canned goods whenever possible, or switching to glass containers:
Many brands of canned foods contain BPA – a chemical linked to serious health problems. That’s why it’s smart to steer clear of canned foods, or switch over to brands that use glass containers instead.
Prep Time : 20 mins
Cook Time : 1 hr and 10 mins
Total Time : 1 hr and 30 mins
Brown rice spaghetti noodles, ½ tsp salt, ½ tbsp sugar,
* 2 tbsp Tomato ketchup optional
How to peel tomatoes:
- Using a sharp knife, slice an X into the tomatoes.
Gently place the tomatoes into the boiling water.
Boil the tomatoes for 25 seconds. Do not boil them for longer than 25-30 seconds or they will begin to soften and cook.
- Remove the tomatoes immediately from the boiling water. Place the tomatoes directly into the cold water and let them cool off. Remove the tomatoes from the water. Begin peeling the skin at the X, pulling the skin back gently.
- Cut peeled off tomatoes in small pieces.
- Put tomato pieces in a pot.
- When it starts boiling, add salt and sugar and chopped basil and stir. (Ketchup is optional)
- While the sauce is boiling, sauté chopped onion, minced garlic and slices of pepper with olive oil.
- Boil down the sauce for 40 mins and add sautéed ingredients.
- Leave the sauce until it boils down.
- Prepare noodles.
- Put sauce on top of noodles.
- Ready to serve! Enjoy!