Summer means the sweet juiciness of a vine-ripened tomato. Though, tomatoes are available year-round, the qualities of tomatoes are the best when they are in season from July through September. There is nothing more satisfying to grow in your garden as tomatoes – tomatoes straight from the vine to your plate are incomparable to their store bought versions.
The French call it pomme d'amour, meaning "love apple," since they believed it to have aphrodisiacal qualities, while the Italians call it pomodoro or "golden apple" because the first known species with which they were familiar may have been yellow in color.
Regardless of its name, the tomato is a versatile food that comes in more than a thousand different varieties of shape, size and color. There are small cherry tomatoes, bright yellow tomatoes, Italian pear-shaped tomatoes, and the green tomato, famous for its fried preparation in Southern American cuisine (try a fried green tomato BLT, delicious!)
Tomatoes can be red, yellow, orange, green, purple, or brown in color. Although tomatoes are actually a fruit, they don't have the candy quality sweetness of other fruits. Their sweetness is subtle and complemented by a slightly acidic taste. Cooking lessens the acid qualities in and brings out their warm, rich, sweet flavor.
Although tomatoes are closely associated with Italian cuisine, they are actually originally native to the western side of South America. The first type of tomato grown is thought to have more resembled the smaller-sized cherry tomato than the larger varieties. The tomato was not cultivated in South America, but in Mexico, supposedly because the Mexican Indians were intrigued by this fruit since it resembled the tomatillo, a staple in their cuisine. The Spanish conquistadors who came to Mexico shortly after Columbus's discovery of the New World "discovered" tomatoes and carried the seeds back to Spain, this started the introduction of the tomato into Europe.
The lycopene from tomatoes has been repeatedly studied and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. An interesting note: Organic ketchup delivers three times as much of the cancer-fighting carotenoid, lycopene, as non-organic brands.
In addition to lycopene, tomatoes are packed with traditional nutrients that have been shown in many studies to be helpful over all general heath conditions. As an example, tomatoes are an excellent source of vitamin C and vitamin A. These antioxidants neutralize dangerous free radicals that could damage cells, and help to slow the progression of atherosclerosis, diabetic complications, asthma, and colon cancer. Tomatoes are also a very good source of fiber, which has been shown to lower high cholesterol levels, keep blood sugar levels from getting too high, and help prevent colon cancer.
Types:
Globe tomatoes, which are either red or yellow, are the most common tomatoes. They are considered all-purpose tomatoes, good for eating raw or for cooking.
Plum tomatoes, sometimes called Italian or Roma tomatoes, are small and oval in shape. Since they are fleshier than globe tomatoes, they are a good choice for sauce making.
Bite-sized cherry tomatoes are ideal for snacking, salads and garnishes.
Tiny pear tomatoes are shaped somewhat like pears and can be used in the same ways as cherry tomatoes. Cherry and pear tomatoes are usually red, but yellow varieties are sometimes available.
Look for plump, heavy tomatoes that are brightly colored and have a pleasant aroma. They should be firm but not hard. Avoid soft tomatoes, which may be watery or overripe. Do not refrigerate uncut tomatoes, because cold temperatures cause their flesh to become mealy and lose flavor. Store them at room temperature away from direct sunlight. Leftover portions can be covered and refrigerated. Uncut tomaotes will keep for up to a week, depending on their ripeness. To speed up the ripening process, place them in a paper bag with a banana or an apple - the ethylene gas that these fruits emit will increase the tomato's maturation. If your tomatoes are overripe, but you are not yet ready to eat them, place them in a warmer section of the refrigerator (such as the butter compartment), where they will keep for 1-2 more days. Removing them from the refrigerator about 30 minutes before using, this will help them to regain their maximum flavor. Whole tomatoes, chopped tomatoes and tomato sauce freeze well for future use in cooked dishes. Sundried tomatoes should be stored in an airtight container, with or without olive oil, in a cool dry place.
To peel, drop ripe tomatoes into boiling water for 10 seconds (firm ones for 20 seconds), then into cold water. When tomatoes are cool, slip off their skins. To seed tomatoes, cut them in half crosswise. Holding each half over a bowl, cut side down, gently squeeze to remove the seeds.
A few quick uses for tomatoes:
- Nothing screams summer as a fresh tomatoes sandwich: toasted bread, a very thin spread of real mayonnaise and a few thick slices of a homegrown tomato – HEAVEN!
- Place tomato slices on a bread-style pizza crust brushed with olive oil or basil pesto. Sprinkle with Parmesan or mozzarella cheese and bake or grill until hot.
- To make a simple salsa, chop tomatoes and combine with minced onion, jalapeño pepper, and fresh cilantro. Serve with grilled fish, chicken, steak – pairs with almost anything!
- For an easy salad, marinate tomato wedges or cherry tomato halves in Italian dressing and serve on lettuce leaves.
- To make your own tomato paste, sauté a couple of cloves of chopped garlic and/or 1-2 large chopped onions until translucent, add 8-10 chopped tomatoes, fresh chopped oregano, basil, and any other herbs you enjoy, and simmer for about 40 minutes. Remove from the heat, drizzle with olive oil, and add sea salt and freshly ground black pepper to taste.
- Tomatoes are a great addition to bean and vegetable soups.
- Enjoy a classic Italian salad: sliced onions, tomatoes, mozzarella cheese and basil drizzled with good olive oil.
- Purée tomatoes, cucumbers, bell peppers and scallions in a food processor and season with herbs and spices of your choice to make the refreshing cold soup, gazpacho.
Q&A from our "Ask Chef Silvia"
Name: anny
Email: XXXX
State: RI
Question: What is the best way to peel and remove seeds from tomatoes?
Hi Anny,
Peeling the skins of tomatoes is important because when cooking them
the skin will fall away and you don't want the skins floating around
in your dish, however the seeds are often not as bothersome.Here's how to remove both the skin and the seeds:
- Remove the core from the tomatoes
- Cut a shallow X on the bottom (this makes it easier to peel later)
- Add the tomatoes to boiling water for about one minute
- Remove and place in a bowl of ice water to cool
- With a sharp paring knife peel each tomato starting with the X
- Cut each tomato in half (crosswise) and remove the seeds with a spoon
Excellent Quick Recipe: With all the wonderful tomatoes in season, try making a
Chunky Fresh Tomato Sauce :
- simply dicing them (no need to peel and
- seed) and then quickly sautéing them in a bit of extra virgin olive
- oil and chopped garlic for about two minutes–just enough to cook
- them while still retaining their shape. Season with salt, add lots of
- fresh basil and serve over pasta and an extra drizzle of olive oil.
- This simple sauce is heavenly–especially if you use small organic
- tomatoes (such as cherry or even plum) just off the vine.
**Eggplant lovers can add in small cubes of eggplant to be sautéed prior to adding tomatoes.
