Tomatoes Lycopersicum esculentum 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 flavor for winter. Cooking Tips Wash tomatoes in cold water and remove the
stem end prior to use. You may peel the tomatoes if desired. There’s a wide variety of uses for tomatoes
ranging from baking, broiling or grilling, raw in salads, soups, stews,
casseroles, salsa, on sandwiches, and just about any other way you can
imagine serving them. Uses ▸Stuffed
tomatoes ▸Tomato
pie ▸Shish
kebobs ▸Pureed
with peppers in a soup Tomatoes are probably one of the most popular
summertime vegetables. It’s a member of the nightshade family and is
closely related to potatoes, peppers, and eggplant. As a South American native, the word tomato is
derived from the ancient Mayan word “xtomatl” There are hundreds of cultivated tomato
varieties and this includes several heirloom varieties that have been grown
for generations. All tomatoes can
be classified by type: cherry, grape, beefsteak, plum (paste), slicing, and
pear tomatoes based on their size, shape, and color. Beefsteak and heirloom
tomatoes are only available seasonally but other types may be found
year-round in supermarkets. What to Look for
When Purchasing Irrespective of beefsteak and
heirloom varieties, look for tomatoes that are well-formed, smooth, and
free from blemishes. Heirloom and beefsteak tomatoes will likely be more
irregular in shape and color than the other varieties. Vine ripened tomatoes will have a sweet
aroma. Avoid tomatoes that have
bruises, green or yellow areas, large growth cracks, or water-soaked spots.
Provided to you by Wisconsin Fresh Market
Vegetable Growers Association Nutrition Facts: Serving Size = 1 medium · Calories – 25.8 · Proteins (g) – 1 · Carbohydrates (g) – 5.7 · Fiber (g)– 1.4 · Fat (g) – 0.4 · Vitamin A (I.U.) – 766 · Vitamin C (mg) – 32 · Potassium (mg) – 273 Tomatoes are a good source of vitamin C, fiber
and potassium.
