'A world without tomatoes is like a string quartet
without violins.' - Health Weekly Magazine - THE TOMATO is actually a fruit which, by twist of faith and
government intervention in the United States some 110 years ago, was declared a vegetable by the Supreme Court. This was to ensure that the highly imported fruit would attract taxes, which applied only to vegetables at the time. Since then
we have referred to it as both a fruit and a vegetable.THE HISTORY AND THE NAME
The tomato is believed by some
to have originated in South America where it was grown by the Incas and Aztecs. Others credit Egypt, still
others claim that it is a true
European fruit.
The common name tomato is derived from its name in Nahualt (tomat), the language of the Aztec people. The Old English name was tomate, but that was changed shortly after the 17th century to mimic the popular potato.
The scientific name for the tomato is lycopersicon lycopersicum. There are more than 10,000 varieties of tomatoes - the globe, beefsteak, plum and ox-heart are a few of the better know varieties.
"Tomato is grown throughout the world and is one of the most important commercial vegetable products.
WHAT'S IN A TOMATO
Tomatoes are high in vitamins A and C and fibre. The jelly substance around the seeds has the highest content of vitamin C.
There are 35 calories in an average five-ounce tomato
"Tomatoes are naturally low in fat and are cholesterol free
Lycopene, which makes the fruit red is the most powerful antioxidant found in fruits and along with the other nutrients found in tomatoes, protects us from free radicals that degrade many organs in the body. The Lycopene content in tomatoes actually increases during the cooking process.
Regular consumption of five to nine servings per day may help to reduce the risk of chronic diseases such as cancer and heart disease. In addition, tomato is listed as the fourth most important source of vitamin A.
WHEN BUYING TOMATOES
Select fruits that are firm, plum and glossy.
Ensure that they are not bruised, cracked, diseased, soft, or otherwise damaged.
Fruits may be red or yellow, however the red varieties are usually sweeter.
Purchase tomatoes at various stages of ripeness and use the ripest ones first.
TEST FOR RIPENESS!
Ripe tomatoes should be completely red or reddish-orange, depending on variety. They will have a sweet, subtle aroma and will give slightly to gentle palm pressure.
To hasten ripening, place fresh tomatoes in a brown paper bag or in a fruit ripening bowl. As the fruit ripens, it emits a natural gas - ethylene - which speeds up the ripening process when confined around the fruit in a closed bag or fruit ripening bowl.
WHEN STORING TOMATOES
Keep tomatoes in a basket in a cool, but not cold place.
Ripen tomatoes at room temperature (70 degrees F), stem end up, away from direct sunlight.
Do not refrigerate tomatoes unless they are fully ripened. If they are refrigerated prior to being ripened at room temperature they may become soft and watery. Cold temperatures also destroy flavour and stop the ripening process.
Most fresh tomatoes are sold firm, not yet ripe because the soft, ripe fruit is easily bruised.
Select tomatoes at various degrees of ripeness and keep them at room temperature. Use the ripest fruit first.
When fully ripe, a tomato can be refrigerated, but only for a few days; any longer results in flavour deterioration.
Complied by Gaíry Smith, Freelance Writer for Grace Foods Web site
10 WAYS TO PREPARE TOMATOES
1. Tomato paste and puree are convenient. They may be refrigerated and used in a variety of dishes whenever you please.
2. Tomatoes may be baked, either whole or stuffed (with meat, cheese or vegetables). They should be coated in olive oil or oil pan spray.
3. They are a colourful and nutritious addition to your favourite sandwich, salad or omelet.
4. Tomatoes may be stuffed, stewed and grilled with a variety of herbs and spices for added flavour.
5. Broiled tomatoes with basil or rosemary are tasty.
6. Raw tomatoes are healthy, delicious and they make great salsa.
7. They are perfect as the base for soups and sauces for pasta dishes and meats.
8. Tomatoes go well with a host of other vegetables to make great side dishes and snacks for you and your child.
9. Fish, poultry, rice, pork and beef all go well with tomatoes in the mix.
10. However you choose to use your tomatoes, do it the healthy delicious way.
RECIPES
Pork and Cheese Baked Tomatoes
1 cup ground pork (pork mince)
1 tsp. paprika
3 tsp. oyster sauce
1/2 cup water
1 small onion, finely chopped
1 clove garlic, crushed
2 tbsp. olive oil
10 medium/large tomatoes
1/2 cup olive oil
1/2 cup parmesan cheese
1/4 cup mozzarella cheese
3 tsp. rosemary
3 tsp. parsley
Salt and pepper to taste
Method
1. Season pork with paprika, onion and garlic.
2. Leave pork for at least 20 minutes covered.
3. Heat oil in skillet, add pork and stir fry for 5 minutes. Add oyster sauce and water and
allow to simmer for 10 minutes.
4. Set pork aside, saving gravy.
5. Wash tomatoes. Cut in halves and remove some of the middle. Brush halves with olive oil.
6. Fill with drained pork, cheeses, rosemary and parsley.
7. Bake at 350degree F until cheese melts and becomes golden brown.
8. Serve with gravy and garlic bread.
Serves 5.
Substitute ground round, chicken mince or veggie mince for ground pork.
Spicy Pear Salsa
5 large tomatoes
3 whole American pears
1small carrot
1 large scotch bonnet pepper
1 large bell pepper
2 cloves garlic
1 small onion
1tsp. rosemary
1 tsp. soy sauce
2 tsp. chili powder
2 tbsp. olive oil
Salt and black pepper to taste
Method
1. Chop tomatoes, pears, bell peppers and carrots. Place in a bowl.
2. Finely chop onions, garlic and scotch bonnet pepper without the seeds and add to tomato mixture.
3. Place rosemary, soy sauce, chili powder, salt, black pepper and olive oil in a bowl and whisk lightly.
4. Pour oil mixture over tomato mixture and toss with two spoons.
Serve with your favourite dishes or on crackers with cheese.
Recipes by Gaíry Smith, Freelance Writer for Grace Foods Web site
Sun-Dried Tomatoes
For a gourmet touch and a burst of flavour to your tomato dishes try sun-dried tomatoes.
Sun-drying tomatoes began before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in the winter when fresh tomatoes were not an option.
These days, sun-dried tomatoes are popular in the U.S. where they are mainly relegated to antipasto or as a flavour-booster for sauce.
Sun-dry it yourself
It's worthwhile making it at own at home, particularly if you have a tomato garden or if and when tomatoes are as inexpensive as they are at the moment.
STEP ONE
Most people prefer to use Roma tomatoes because there are less seeds. However, use whatever type is available to you.
Choose tomatoes of a uniform size so they dry at the same rate.
STEP TWO
Cut small tomatoes in half (cut larger ones in slices), place on a raised screen, lightly sprinkle with salt and herbs of your choice, place in the hot sun until dry.
Depending on the weather condition this could take between four days and two weeks. Cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
TO OVEN DRY
Place your tomatoes in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours. If need be rotate your cookie sheets or racks.
SUCCESS TIPS
Plan on 10 standard tomatoes to get one ounce of dried tomatoes.
When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.
To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to six months. Put them in the freezer if you want to store them longer.
To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.
To store your tomatoes in oil, you will first need to slightly rehydrate them until plump but still chewy. Dip them in either wine or distilled vinegar, then pack in a jar with olive oil and herbs such as, thyme or oregano, and sliced garlic. Allow this to sit at room temperature for four to eight hours before placing in the refrigerator.
Sun-Dried Tomato Pesto
1 cup oil packed sun-dried tomatoes
1/2 cup chicken stock
1/4 cup olive oil
1/4 cup parmesan cheese
2 cloves garlic, minced
2 escallions, chopped
1/3 cup toasted almonds
Freshly cooked pasta
method
Place sun-dried tomatoes, stock, oil, cheese and garlic in a blender or food processor, blend until smooth. Pour over fresh, hot pasta. Sprinkle with green onions and almonds.
Fried Green Tomato
4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
Salt and pepper
1 1/2 cups all-purpose flour
Method
1. Sprinkle tomato slices with salt and pepper on both sides.
2. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice in egg mixture and then into the flour.
3. Arrange tomatoes in large, shallow, greased baking pan, without allowing them to touch. Bake uncovered at 400 degree F for 20 minutes, turning halfway through.
NOTE: For crunchier coating, dip slices a second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.
Hot Ketchup
8 hot peppers, seeded and chopped
1 sweet pepper, chopped
8 lb. tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp. ground cinnamon
3 tsp. dry mustard
1 to 2 tsp. salt
Method
1. Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and hot peppers and simmer for 1-1/2 hours, or until it is reduced by one half.
2. Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth..
3. Pack in freezer containers, leaving 1/2 inch head space, and freeze.
Yields 4 pints.
Use this hot version in place of regular ketchup to spice up sandwiches, meatloaf, or hamburgers. It also freezes well and is therefoe a great way to use up all those fresh tomatoes.
