lb/500 g tomatoes
Rich in lycopene, an antioxidant linked to cardiovascular health, as well as vitamin C and potassium. Low in calories and fat, with moderate carbohydrates and natural acidity.
About
The tomato (Solanum lycopersicum) is a fruiting plant of the nightshade family, native to Mesoamerica and domesticated by indigenous peoples of Mexico. Botanically a berry, it is culinarily classified as a vegetable. Tomatoes are round to oblong fruits with thin, smooth skin that ranges from pale yellow to deep red, containing soft pulp and numerous small seeds suspended in a gelatinous matrix. The flavor profile varies significantly by variety and ripeness, from tart and acidic to sweet and umami-rich, with aromatic compounds that develop as the fruit ripens.
Common cultivars include the beefsteak (large, meaty), cherry (small, sweet), Roma (elongated, low-moisture), heirloom varieties (variable shapes and colors), and paste tomatoes (concentrated flavor, high solids content used for processing).
Culinary Uses
Tomatoes are fundamental to global cuisine, used fresh in salads, salsas, and crudités, or cooked in sauces, soups, stews, and braises. They are essential to Italian, Spanish, Mexican, Middle Eastern, and Indian cooking, appearing in dishes from marinara and gazpacho to shakshuka and curry. Both whole and crushed canned tomatoes are pantry staples for year-round cooking. Tomatoes develop deeper, more concentrated flavors when cooked slowly, making them ideal for reductions and long-simmered sauces. Fresh tomatoes are best paired with basil, garlic, olive oil, and acidic elements like vinegar or lemon.