Tomato

Nutritional value per 100 g (3.5 oz) Red tomatoes, raw

Description and History

The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins tobacco, chili peppers, and eggplant. It is a perennial, often grown outdoors in temperate climates as an annual, typically reaching to 1-3m (3 to 10 ft) in height, with a weak, woody stem that often vines over other plants.

Although tomatoes are closely associated with Italian cuisine, they are actually originally native to the western side of South America, including the Galapagos Islands. The first type of tomato grown is thought to have more resembled the smaller-sized cherry tomato than the larger varieties.

Uses

▸Eaten raw

▸Stuffed tomatoes

▸Sun dried tomato

▸Shish kebabs

▸Pureed and added to soup, stew

Storage Tips

Tomatoes should never be refrigerated. Refrigerating tomatoes will damage the fruit. To ripen unripe fruit, place it in a paper bag out of direct sunlight.

Tomatoes can be frozen or dehydrated to preserve the sweet, succulent flavour for winter.

Cooking Tips

Wash tomatoes in cold water and remove the stem end prior to use. You may peel the tomatoes if desired.