BFla, thanks for the question, its a good one.
When tomatoes are cooked the structure of the lycopene molecules are changed. In layman's terms the chemical structure of the lycopene is changed so it is easier absorbed through the small intestine. So you end with more available lycopene for the body.
However, there is still plenty of absorbable lycopene in raw tomatoes. Have both raw and cooked.
Healthy wishes, Wally Bishop C.N.C