Cooking tomatoes can help reduce lectin levels. Here are some suggestions on how to prepare them:

Cooking:

Cooking tomatoes at high temperatures, whether roasting, boiling, or steaming, can help break down lectins. Cooking breaks down protein structures, which can reduce the presence of lectins.

Bare:

Peeling tomatoes before cooking can also reduce the amount of lectins. You can soak the tomatoes in hot water for a few minutes and then peel the skin easily.

Seed Removal:

The seeds and the pulp surrounding the seeds usually contain more lectins. You can cut the tomatoes and remove some of the seeds and pulp before cooking.

Sauces and Purees:

Preparing sauces, purees or soups with cooked tomatoes is also an effective way to reduce lectins.

Preserves and Commercial Sauces:

Canned tomato products and commercial sauces often involve cooking processes that reduce lectins. Opting for these products can be a convenient option.

Remember that although cooking can reduce lectins, it can also affect other beneficial nutrients, such as vitamin C. Therefore, it is important to find a balance in the preparation of tomatoes to obtain nutritional benefits without overexposing yourself to lectins.