Tomatoes

History

The tomato origins trace back to early Aztecs (~700 A.D). It was not until ~16th century that Europeans were introduced to this fruit as a result of outward expansion. The first cultivated tomatoes were yellow and cherry-sized, earning them the name golden apples. Indications are the US did not really use this as a part of regular diets until just before the Civil War.

Nutrition

WebMD: Tomatoes contain all three high-powered antioxidants: beta-carotene (vitamin A), vitamin E, and vitamin C.  Tomatoes contain all four major carotenoids: alpha- and beta-carotene, lutein, and lycopene. Tomatoes and broccoli have synergy that may help reduce the risk of prostate cancer. A diet rich in tomato-based products may help reduce the risk of pancreatic cancer, according to a study from The University of Montreal. Tomatoes are rich in potassium. Tomatoes are a big part of the famously healthy Mediterranean diet. When breastfeeding moms eat tomato products, it increases the concentration of lycopenein their breast milk.

Freshness

Buy only organic.

Tomatoes should be completely free of blemishes and bruises and should be a deep, bright, vibrant color. Do not accept any discolorations or paleness. Look for organic, vine-ripened fruit. Feel it, it should be firm and on the heavy side. Do not take any mushy fruit (close to expire date) or ones that feel too light for its size (probably unripe). Smell by the stem, you are looking for a strong, little sweet but definitely earthy smell. If it smells like nothing it probably tastes like nothing.

Prep

Wash well before eating.

Should you peel? Tomato skins can be both bitter and tough. So peel if making smooth soups, making tomato paste, canning tomatoes, using the juice for a tomato drink.

Peeling: Bring a pot of water to a boil and fill a bowl with ice water right next to it. With a sharp knife, score an X on the bottom of each tomato. Drop into the boiling water for ~1min then remove with a slotted spoon and plung immediately into the ice water Then remove the tomatoe from the cold water into a clean bowl. The skin should slide off. 

Best Cooked

Cook Styles: Blanched, braised, slow roasted in the oven, grilled, and sauted. Can be eaten raw or just blanched.

You can oven-dry to concentrate flavors or make tomato powder.

Risks

MedicalNewsToday: This is a nightshade fruit so those who need to avoid those foods, should. Must get organic for these fruits are generally grown with lots of pesticides. Those taking beta-blockers for heart disease, should be concerned with high potassium foods such as tomatoes, consume in moderation. Too much potassium can also be harmful to people with impaired kidney function. Those with gastroesophageal reflux disease may experience increased heartburn and/or vomiting when consuming highly acidic foods such as tomatoes.

FoodNDTV: It may seem surprising but eating too many tomatoes may lead to building up of kidney stones in the body.  Tomatoes contain a compound called histamine which may lead to skin rashes or allergies. Excessive consumption of tomatoes may result in swelling and pain in the joints. This is due to the presence of an alkaloid called solanine. 

Storage

They will last ~1 week on the counter. You can place them in the veggie drawer in your fridge and they may last ~2 weeks.

At the sign of mold toss.

Variations

There are too many tomato variations for me to comment on, so I will comment only on the tomatoes I have tasted and cooked.

I can say that in general RED has a higher acidity and can taste more like what we expect a tomato to taste like. BLACK has as much acid as red, but more complex in flavor. PINK has a bit less acid than red and is a bit sweeter. Yellow to Orange has a medium acidity and is sweeter than pink. The smaller CHERRY and PLUM are the sweetest.

• Baby Plum tomatoes: I have used these in salads and they are squirt delicious, so I generally cut them in half.
• Beef tomatoes: These are pumpkin shaped, large, ridged and deep red or orange in color and come in 350+ varieties.  They have a good firm texture and a sweet, mellow flavor due to their low acidity and are juicy. But in general I have avoided these since they have a “meh” flavor to my taste.
• Cherry tomatoes: I have used these in salads and they are squirt delicious, so I generally cut them in half.
• Cherry vine tomatoes: Inside the fruit has two cells packed with seeds. When ripe the fruit is a deep red color, vibrant and very firm.
• Classic tomatoes: On or off the vine I use these often when making sauces.
• Green tomatoes: I find these almost spicy in taste.
• Heirloom: I use these non-GMO tomatoes most often when cooking dishes that feature tomatoes (like a Greek Salad). I love their quirky or idiosyncratic qualities, color, texture and flavors. Caution: not all heirlooms are tasty!
• Orange tomatoes: Mild-ish flavored with a sweet, delicate low acidic taste.
• Plum tomatoes: Richly flavored and high acid with fewer seeds than round tomatoes. Grown widely in Italy,
• Raff tomatoes: A traditional large winter variety from southern Spain which are often tinged with green.
• Roma tomatoes: These are oblong-shaped smallish tomatoes that I use for making tomato paste or sauteing. They have thick skin, few seeds and not juicy. The flavor intensifies with cooking. Gown widely in USA.
• Russian Black Tomatoes: The color of these are actually a dark mahogany-brown with a complex flavor of sugar and acid. I have used this on tomato sandwiches where you want to good flavor to balance a strong spread.
• Yellow tomatoes: These have a sweet, slightly lemony, mild flavor and a lower acidity than red tomatoes.