Tomato paste is healthy, according to New Zealand scientists, who claim it’s even more beneficial than fresh tomatoes. Experts explain that garden tomatoes cannot provide the body with as much lycopene, a powerful antioxidant, as tomato paste can.
Studies from Lincoln University show that when people eat fresh tomatoes, they absorb only a small portion—about 4%—of lycopene. In contrast, tomatoes can release up to 75% of various antioxidants, including ascorbic acid, phenolic resins, and lycopene. Therefore, consuming processed tomato products may offer greater antioxidant benefits.
Scientists remind us that lycopene, a strong antioxidant found in tomato paste, is healthy and reduces the risk of cardiovascular disease, prevents diabetes, protects men from prostate cancer, and women from uterine cancer. Additionally, it helps remove bad cholesterol from the body, effectively breaks down fats, and keeps skin youthful. On the other hand, factory tomato paste requires less manpower, and manufacturers produce the products using mechanized methods, maintaining hygiene and following standard rules. Furthermore, pasteurized temperature and indirect heat help preserve the properties of the paste. However, the disadvantages of this type of paste appear when some manufacturers use unauthorized additives to increase profit.
To prepare homemade tomato paste, which has been made since ancient times, people initially did not know about its full properties and prepared it mainly for coloring and flavoring food. However, today it is clear that preparing homemade paste over direct and intense heat actually improves the properties of tomatoes. In fact, it completely destroys certain harmful compounds. Moreover, people sometimes observe that manufacturers add chemicals like sodium benzoate to homemade paste for sale, to prevent early mold and extend shelf life. Unfortunately, experts consider sodium benzoate a very dangerous substance for the body. Overall, the method of preparing homemade tomato paste briefly includes:
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