kilo of tomato
Rich in lycopene (a carotenoid antioxidant with bioavailability increased by cooking), vitamin C, and potassium; also contains small amounts of folate and vitamin K. Low in calories and provide dietary fiber, particularly when seeds and skin are consumed.
About
The tomato (Solanum lycopersicum) is a berry fruit native to Mesoamerica, domesticated in pre-Columbian Mexico and introduced to Europe in the 16th century. Botanically classified as a berry, it is the edible fruit produced by the tomato plant, characterized by smooth or slightly ridged skin and succulent flesh filled with seeds and juice. Tomatoes vary widely in size, shape, and color—ranging from small cherry varieties to large beefsteak types, with colors including red, pink, orange, yellow, and even purple or green when unripe. The flavor profile encompasses varying degrees of sweetness, acidity, and umami depending on variety and ripeness, with ripe tomatoes exhibiting complex notes of fruitiness and subtle herbaceous undertones.
Culinary Uses
Tomatoes are fundamental to global cuisines and used in countless forms: fresh in salads and salsas, cooked into sauces and sups (particularly Italian tomato sauce and Spanish gazpacho), preserved as paste and canned preparations, and featured in soups, stews, curries, and braises. They function simultaneously as a primary ingredient and a foundational flavor component, providing both acidity and natural umami. Tomatoes are essential to Mediterranean, Latin American, Indian, and Middle Eastern cookery, and pair well with basil, garlic, olive oil, and cheese. Ripe tomatoes are best used raw or lightly cooked, while less-ripe specimens suit long-cooking applications.