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Tomato sauce originated from the need to preserve excess crop in a time when there were no refrigerators. The tomatoes were being boiled and by adding olive oil as a natural preservative, they could be preserved for a longer period of time. Today it has been scientifically proven that lycopene -one of the antioxidants contained in tomato - can be found in a much higher concentration when the tomato is cooked. Tomato came to Greece in the 19th century and since then, all mediterranean countries have quickly integrated it, and made it synonymous to the mediterranean diet.