How to cook tomato

Tomatoes are members of the nightshade family, related to potatoes, bell peppers, and eggplant. They can be red, pink, orange, or yellow, round to oblong, and from 1 to 6 inches in diameter. The flavor ranges from sweet to bland to tart, depending on variety.

Family – Solanaceae
Scientific name – Lycopersicon esculentum

Common name – tomato

High in vitamin C
A good source of vitamin A (carotenes)
Contains the antioxidant lycopene

Varieties

Tomatoes are available in three basic types: small, round cherry tomatoes; plump, oblong plum, or Roma, tomatoes; and round or globe-shaped slicing tomatoes, probably the sweetest and juiciest type. Within each type are numerous varieties, totaling about 4,000.

Origin and botanical facts

Although the tomato is botanically a fruit, it is prepared and consumed as a vegetable. In fact, because of a tariff dispute, the U.S. Supreme Court officially declared it a vegetable in 1893. The word “tomato” is derived from the Mexican Nahuatl Indian word “tomatl”. The wild form of the plant, which still flourishes in Mexico and Central and South America, is similar to the domestic cherry tomato. Spanish explorers to Mexico brought tomatoes back to Europe in the 10th century. The first official mention of the fruit appeared in 1544, in the work of Italian botanist Matthiolus, who described a yellow-fruited variety he called pomodoro, meaning “golden apple”. Europeans initially regarded tomatoes with suspicion, because most plants of the nightshade family were known to be poisonous. The tomato was not widely accepted as a food until the early 19th century, although even then tomatoes would be cooked for hours to neutralize the toxins they were thought to contain. Raw tomatoes were not consumed until the late 19th century. Today, tomatoes are one of the most popular vegetables in the United States.

To increase durability and shelf life, tomatoes are usually picked when they are at the “mature green” stage. In response to year-round demand, growers have developed thicker-skinned, hardy varieties of tomatoes that can withstand long distance shipping.

How to cook tomato

Unripe tomatoes can be ripened in a paper bag at room temperature. Tomatoes should be stored at room temperature. Ripe tomatoes can be kept up to 2 days. The most popular way to eat fresh tomatoes is to slice them raw and eat them in salads or sandwiches.

Tomatoes also are available in a variety of processed forms, including canned whole, diced, and pureed. Canned tomato paste is a concentrated form of the fruit’s pulp. Processed tomato sauce in cans or jars is similar to puree, but with seasonings and sometimes fat added.

Nutrient composition

Tomatoes are a good source of vitamin A (carotenes) and are high in vitamin C. Red tomatoes also contain substantial amounts of lycopene, an antioxidant that may help protect against cancer. The lycopene in cooked or processed tomatoes is more easily absorbed than that in fresh tomatoes.