This is because lycopene is insoluble in water and is tightly bound to vegetable fiber. Thus, processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain the highest concentrations of lycopene. Cooking and crushing tomatoes as in the canning process and serving in oil-rich dishes such as spaghetti sauce or pizza greatly increase assimilation from the digestive tract into the bloodstream. Lycopene is a fat-soluble substance, so the oil is said to help absorption to a great extent.