Writing in the latest issue of the Journal of Agriculture and Food Chemistry Rui Hai Liu, Cornell assistant professor of food science, said: "This research demonstrates that heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content that can be absorbed by the body, as well as the total antioxidant activity. The research dispels the popular notion that processed fruits and vegetables have lower nutritional value than fresh produce."
http://www.foodnavigator.com/Science-Nutrition/Tomatoes-cooked-better-than-raw