How to make the most of it: warm tomato salad with olive oil
This recipe allows you to fully enjoy the nutritional qualities of the tomato, while optimizing the assimilation of lycopene thanks to the olive oil.
Ingredients (for 2 people)
400g of ripe tomatoes (about 3 large or 5 medium tomatoes)
1 tablespoon of extra virgin olive oil (15ml)
1 small clove of garlic
1 pinch of fine salt (about 1g)
1 pinch of ground black pepper
A few fresh basil leaves (optional)
Preparation
Wash the tomatoes thoroughly, then cut them into even wedges.
Peel the garlic clove and lightly rub it on the bottom of a frying pan or skillet.
Heat the olive oil over low heat, without letting it smoke.
Add the tomatoes and cook gently for 5 minutes, stirring occasionally, until they are warm but still firm.
Season with salt and pepper, then remove from the heat.
Serve immediately, optionally garnished with chopped basil leaves.
