tomatoes

Tomatoes rank among the most beloved vegetables due to their juiciness and fresh taste. Interestingly, while they’re treated as a vegetable in the kitchen, from a botanical point of view, they’re technically classified as a fruit. There are over 10,000 varieties of tomatoes, with popular types including cherry, cocktail, yellow, bush, and green tomatoes. Many of these varieties are therefore added into globally cherished dishes like pizza, salsa, or the classic Caprese salad.  

Why should you eat tomatoes?

Tomatoes boast a unique flavour that combines sweetness and acidity. This flavour varies depending on the variety, ripeness, and cultivation method. Beyond their taste, tomatoes are packed with valuable nutrients. One of the most renowned is lycopene, the compound responsible for their vibrant red colour. They also contain beta-carotene, an orange pigment. Both of these belong to the carotenoid family, well-known for their antioxidant properties. In terms of vitamins and minerals, tomatoes contain vitamin C, potassium and folic acid (vitamin B9). What’s more, they are also a rich source of fibre. Like many other vegetables, they are low in calories, making them an ideal choice for those who are looking to lose weight.  

How to make use of tomatoes?

Tomatoes are incredibly versatile in cooking. They can be enjoyed fresh in salads, sandwiches, on bread, or in a tortilla cake. They’re equally delightful when peeled, puréed, canned, or dried – often preserved in oil. Baking them with feta cheese or meat, grilling, or using them in stuffing are all fantastic ways to prepare them. Tomatoes form the base for countless beloved sauces, soups, stews, salsas, dips, and juices, and you can even make your own homemade ketchup. They’re an essential ingredient in both meat and vegetable dishes and are also indispensable in Italian cuisine, appearing in everything from pizzas to pasta. They’re also a perfect addition to cold soups like the Spanish gazpacho. Whether served raw or cooked, tomatoes bring a fresh burst of flavour and richness to any dish.