Tomatoes
About Tomatoes - Lycopersicum esculentum
We love tomatoes in this country, although along with the English, we were the last to accept the tomato as edible. It was generally thought to be poisonous because it is a member of the Nightshade family, of which some species are truly poisonous. The strong, unpleasant odor of the leaves and stems also contributed to the idea that the fruits were unfit for food.
The word “tomato” is derived from the ancient Mayan word “xtomatl.” The tomato, native to Peru, was first cultivated by the Aztecs and Incas in the 8th century. It wasn’t until the 16th century that the tomato was introduced in Europe via Spanish explorers. The Italians were the first Europeans to begin eating the tomato, followed by the Spanish and French. The tomato was not globally accepted as a food until about 1850.
Today, thousands of varieties of tomatoes are known and hundreds actually cultivated. The commercial tomato industry tends to utilize newer hybrids genetically selected for traits that improve the ability to process, ship and store. Smaller local market growers choose old and new varieties emphasizing flavor, disease resistance, and nutritional content. Popular types of tomatoes include the cherry tomato, known for its tangy sweetness; the paste or roma, a meatier tomato famous for its role in sauce; the versatile slicer; and the low-acid yellow and orange varieties.
Enjoy fresh, vine-ripened tomatoes while they last. As tomatoes are very cold sensitive, they may only be available for a few weeks in late summer.
Storage
Hold tomatoes at room temperature for up to 1 week, longer if still ripening. Do not refrigerate. Damaged tomatoes will deteriorate very quickly, as will cut tomatoes. Not fully ripe tomatoes will continue to ripen stored out of sun at 60 to 75 degrees F.
For long term storage, tomatoes can be frozen whole. Core them, place on a cookie sheet and freeze. When solid, place in zip-lock bags and return to the freezer. Remove only as many tomatoes as you need at a time. Thawed tomatoes are only good for use in cooked dishes. Salsa, tomato sauce and purees also freeze well.
Preparation Tips
Tomatoes are very versatile. Sauté, bake, broil or grill them...or just eat them raw!
If you wish to remove skins, dunk whole tomatoes in boiling water for 15 to 30 seconds, remove with a slotted spoon and simply peel off the skin.
Everyone has their own favorite way to enjoy tomatoes, but try one of these ideas, too:
Add tomatoes to shish-kabobs.
Top tomato slices with tangy guacamole or pesto spread for a great snack, hors d’oeuvres or side dish.
Add chunks of tomatoes to summer soups or hearty stews.
Puree tomato for a soup base.
Sources: “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003, and aggie-horticulture.tamu.edu.
Nutrition Facts
Tomatoes are low in sodium, saturated fat and cholesterol. They are an excellent source of vitamins A and C, and a good source of potassium and manganese.
(1 cup raw red ripe tomatoes)
Calories 316
Total Fat 0g
Cholesterol 0mg
Sodium 13mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars ~
Protein 1g
Vitamin C 65% RDA
Vitamin A 19% RDA
Iron 4% RDA
Calcium 1% RDA
Potassium 9% RDA
Manganese 8% RDA
Source: www.nutritiondata.com.