There’s a reason why tomatoes can stay in the sun for a long time without burning: lycopene. It’s the main carotenoid found in tomatoes, a plant-based super antioxidant that’s responsible for its rich red colour. “Lycopene absorbs free radicals and protects against DNA damage,” says Brooke Joanna Benlifer, a registered dietician and expert in anti-inflammatory diets. It’s best to eat tomatoes in the form of a sauce or a soup. Studies found that the body absorbs lycopene better from tomatoes that were cooked or crushed than raw.