Red, round and healthy! It is one of the most popular vegetables in the Netherlands:the tomato. No wonder, because tomatoes are used in different ways in the kitchen. Whether raw, as a healthy vegetable snack in between, classic Italian with mozzarella, as a tasty tomato sauce with pasta dishes, cooked or grilled with meat, as oven vegetables, salad or – very trendy (!) – feta tomato paste from the oven.
When most people think of tomatoes, they probably think of “La dolce vita”, of Italy, of mild summer evenings and a light kitchen. But the tomato had to make its way to Europe before it became a superstar here. At the beginning of the 16th century, the Spanish conqueror Hernán Cortés first brought them from Mexico to Spain, where they were called "tomatoes" after their native name. Among the Maya, who have been using the red fruit since 200 BC, they were cultivated as “Tomatl” or “Xītomatl”. For a long time also called love apple, paradise apple or golden apple, the tomato spread to Italy from Spain. There it was first described in 1544 as both a "yellow fruit" or "pomi d'oro" and a red fruit.
It was not until the 17th century that the first daring people in the Netherlands began to eat the fruit of the tomato – before that it was believed to be inedible and even poisonous.
Tomatoes belong botanically to the nightshade family and are therefore closely related to other edible plants such as potatoes, peppers and eggplants. The variety of tomatoes is huge. Worldwide there are more than 3000 different species, from red, yellow, orange, blue-black, green, white to marbled. The sizes of tomatoes also vary enormously. Giant tomatoes can weigh up to 1 kilo and can therefore not be found in the Netherlands.
Tomatoes aren't just pretty to look at when they're bright red and waiting to be eaten with firm, shiny skins. The carotenoid lycopene gives tomatoes their red color. But the tomato can do more. In addition to vitamin C, potassium and fiber, it contains secondary plant compounds that are said to help protect against cardiovascular disease and strengthen the immune system. In addition, it is not only healthy, but also figure-friendly, because tomatoes consist of 94 percent water and only provide about 17 kcal per 100 grams.
A fresh tomato can be recognized by its bright color – red, yellow or purple. The flesh should be firm and yield under light pressure. The bowl must not show any damage and must be sturdy. If the tomato is sold with greens on it, make sure the greens aren't wilted or dry. With packaged tomatoes, too much moisture should not get under the foil.
Hint: If you buy tomatoes that are not quite ripe, you can just leave them for a few days and let them ripen.
Tomatoes should definitely be stored at 12 to 18 degrees Celsius – out of the fridge! This is how the red vitamin balls feel the most comfortable. They lose some of their flavor at lower temperatures.
Hint: Tomatoes, like apples, emit ethylene gas and must therefore be stored separately from other fruits and vegetables, otherwise they will speed up their ripening process. When stored correctly, tomatoes are fresh for up to 14 days.
Tomatoes offer endless possibilities to enjoy. If you want to taste the pure taste of the tomato on your tongue, it is best to eat it raw as a snack, in a salad with a sour dressing or oil. They can also be prepared as antipasti, cooked whole and garnished with a little salt and herbs as an accompaniment to fish, meat or vegetarian alternatives. It can also be grilled very well and tastes just as good in vegetable packaging from the oven as it is made into sauces, soups or dressings. Tomato jam with a little lemon and sugar is also very popular. This way the sweetness comes into its own and you can serve it perfectly with cheese boards or as a dipping sauce. When cooking with tomatoes, you should always use some sugar to enhance the flavor of the tomato. The tomato is of course especially popular in Mediterranean dishes, such as in tomato burrata. The tomatoes develop a very special flavor when cooked in the oven and creamy stirred with the Italian cream cheese makes for a delicious, quickly prepared favorite dish.
Fruit or vegetable – Tomatoes are a fruit vegetable. Although a tomato plant is herbaceous and annual – and therefore a vegetable – we only eat its delicious fruit after harvest. Due to the solanine content, the herb is not particularly healthy anyway!
Red, round and healthy – Tomatoes aren't always just red. They are also available in other colors, such as purple, yellow, orange, green, brown and black.
Pomi d'ori – Italians still have a particularly warm relationship with the tomato. They affectionately call them “pomodoro” – which translates as “love apple” or “golden apple”.
Removing tomato spots means acting immediately! It is best to pre-treat the stain with bile soap and lukewarm or carbonated water. Alternatively, bleach can be used on light-colored clothing or shaving cream can be used on stains that have already dried. This will help loosen the dirt. Then put it in the machine and wash it as hot as possible.
Green Tomatoes – Tomatoes continue to ripen. But that only applies to the color and not to the taste. Because the fruits only develop their fruity aroma as long as they grow on the plant.
