tomatoes; skinned and chopped
Tomatoes are rich in lycopene, a potent antioxidant, and provide good sources of vitamin C, potassium, and vitamin K. They are low in calories (approximately 18 per 100g) and contain fiber, particularly when seeds and skin are included.
About
The tomato (Solanum lycopersicum) is a berry fruit native to western South America, now cultivated worldwide as a fundamental ingredient in global cuisine. The fruit develops from the ovary of the tomato plant's flower and is botanically classified as a berry, though culinarily treated as a vegetable. Ripe tomatoes exhibit a bright red, orange, or occasionally yellow coloration (depending on variety), with tender, juicy flesh containing numerous small seeds suspended in a gelatinous matrix. The flavor profile ranges from bright acidity and subtle sweetness to deeper umami notes, particularly in heirloom and vine-ripened varieties. Common culinary varieties include the watery beefsteak tomato, the smaller Roma or plum tomato (favored for sauces due to lower water content), and cherry tomatoes.
Culinary Uses
Skinned and chopped tomatoes serve as a foundational ingredient across Mediterranean, Latin American, Asian, and Middle Eastern cuisines. They appear in sauces (marinara, soffritto, gazpacho), salsas, stews, and braises, and are essential to dishes such as pasta al pomodoro, ratatouille, shakshuka, and Indian curries. The removal of skin facilitates smoother sauce consistency and eliminates bitter or tough texture, while chopping creates surface area for flavor absorption and even cooking. Fresh skinned and chopped tomatoes are typically prepared by blanching in boiling water briefly, then transferring to ice water to halt cooking before peeling. They may be used fresh in cold preparations or cooked into sauces and reductions.