1.   Add to eggplant, cover, simmer over low until tomato is cooked and vegetables are tender but not mushy.

2.   But it is not well absorbed into the body unless the tomatoes are cooked.

3.   Cook tomatoes over medium heat in small saucepan, stirring every few minutes to prevent sticking.

4.   Cooking tomatoes also enhances their available lycopene by breaking down fibrous cell walls that inhibit its release from the raw food.

5.   Cook the tomato in olive oil until tender.

6.   Dr. Kohlmeier explained that cooking tomatoes releases the lycopene and makes it available for absorption.

7.   Do not cook tomatoes all the way through.

8.   If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency.

9.   Puree cooked tomatoes in a blender.

10.   Prepare and cook tomatoes.