Re: Re: Recipe conversion--Greco

[Guest guest]

>>>Are tomatoes " special " ? Do they have a different composition that allows

them to survive the heat-treatment?<<<

Could be because of the lycopene. Try this:

http://oh.essortment.com/tomatolycopene_rmls.htm

....Unlike many other nutrients lycopene does not dissipate during the cooking of

tomato products and can often be concentrated because of the cooking process...

Cheers,

Tas'.

[Guest guest]

>Are

>tomatoes " special " ? Do they have a different composition that

>allows them to survive the heat-treatment?

Well, they don't have fat or much protein, and those two

things are what really get messed up with heat. Beyond

that, most of the traditional treatments for tomatoes involve

lots of heat. I made my own tomato sauce once and though

it never got all that thick, it simmered for HOURS.

I did see one interesting way to put up tomatoes by fermenting

them though (in Keeping Food Fresh), which sounded pretty yummy.

In any case, each food is different. I've also heard that tomatoes

are more digestible after cooking (ditto with beans, which are

downright toxic if not cooked right).

-- Heidi Jean