Especially in winter, you should make sure that you eat enough vegetables.
Roasting in the oven gives the tomato a whole new flavor. Mari Moilanen
Certainly one of the easier ways to eat vegetables is to buy tomatoes – especially domestic ones. The tomato can be sliced on top of bread or chopped into a salad.
Tomatoes, cultivated year-round in Finland, are a versatile vitamin source for winter. It contains plenty of vitamin C, which supports the immune system, lycopene, which acts as an antioxidant, and vitamins A, K and B, says the release of the Finnish Garden Association.
In domestic production, the taste and texture of tomatoes remain good.
If you want maximum health benefits and also taste from tomatoes, you should use them in many ways. The antioxidant lycopene contained in tomatoes is particularly high in cooked tomatoes to which oil or fat has been added. Lycopene also gives tomatoes their beautiful red color.
Studies have shown that eating tomatoes can support cardiovascular health and reduce the risk of type 2 diabetes. Eating tomatoes can reduce the risk of prostate cancer and support male fertility.
In a Spanish study, heavy tomato consumption, i.e. eating about one large tomato per day, was associated with lower blood pressure readings.
Cooked or sun-dried tomatoes and, for example, tomato puree and tomato ketchup contain plenty of umami, which gives a rich taste.
Roasting the tomatoes for flavor
With this trick, you get a wonderful taste in the tomato. It also saves if the tomato has become overripe or the skin is wrinkled. Or if the tomato is a bit bland.
Food influencer Mari Moilanen suggest roasting the tomatoes. By roasting, you can give new life to raw and overripe tomatoes.
According to Moilanen, roasting brings out the sweetness of the tomato and brings a delicious depth to the taste.
Sprinkle salt over the tomatoes, drizzle a little olive oil over them and the tomatoes are ready for the oven. You get extra flavor from garlic and fresh herbs.
Roasted tomatoes are versatile.
– Toss them in salads, on crostini, in pasta or turn them into puree soup. Soup made from roasted tomatoes has a deep sunny taste. Also try gazpacho from roasted tomatoes, Moilanen advises.
You can roast tomatoes of any size. Small cherry tomatoes ripen to taste in just 15–20 minutes, larger tomatoes require a little longer.
Tomato-burratapasta
(for 4 people)
250 g cherry tomatoes
4 tablespoons of virgin olive oil
a pinch of salt
a pinch of black pepper
1 pkt (400 g) spaghetti
1 large burrata or 2 burrataina
1 pot of arugula
Grated rind of 1 organic lemon
In addition:
ground black pepper
1. Wash the tomatoes and cut them in half. Spread the tomatoes in a baking dish, pour over half of the olive oil (2 tablespoons) and the seasoning. Roast tomatoes in a 200-degree oven for 10–15 minutes.
2. Drain the burrata and place on a plate to wait. Cook the pasta according to the instructions on the package in water seasoned with salt.
3. Add the tomatoes to the drained pasta, add the rest of the olive oil (2 tablespoons) and toss in the arugula. Finally, add the grated peel of the washed lemon. Divide the pasta onto plates and top with the chopped burrata. Grind black pepper on the surface.
Tip! If the store does not have burrata, you can replace it with mozzarella.
Recipe: Mari Moilanen