Vegetable of the Month: Tomato

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. Tomatoes are an excellent source of vitamin C and a good source of vitamin A.

Varieties

There are thousands of tomato varieties. The most widely available varieties are classified in three groups: cherry, plum, and slicing tomatoes. A new sweet variety like the cherry tomato is the grape tomato, really wonderful to eat alone or in a salad.

How To Select

Cold temperatures damage tomatoes, so never buy tomatoes that are stored in a cold area. Choose plump tomatoes with smooth skins that are free from bruises, cracks, or blemishes. Depending on the variety, ripe tomatoes should be completely red or reddish-orange.

Storage

Store tomatoes at room temperature (above 55 degrees) until they have fully ripened. This will allow them to ripen properly and develop good flavor and aroma. Try to store tomatoes out of direct sunlight, because sunlight will cause them to ripen unevenly. If you must store them for a longer period of time, place them in the refrigerator. Serve them at room temperature. Chopped tomatoes can be frozen for use in sauces or other cooked dishes.

Recipes

Gazpacho
Makes 6 servings.

Ingredients

6 large tomatoes 
1 large cucumber, peeled, seeded and finely diced 
1 large green bell pepper, finely chopped 
1 medium-sized red onion, minced 
3 Tbsp. red wine vinegar
2 Tbsp. olive oil 
Juice of 1/2 lemon 
2 to 3 Tbsp. fresh parsley, chopped (to taste) 
2 Tbsp. fresh basil, chopped or 2 tsp. dried basil 
Salt and fresh ground pepper to taste 
Tabasco sauce to taste

To peel the tomatoes, submerge them in boiling water for 15 seconds. Place into a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Chop half of the tomatoes coarsely and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed croutons if desired. This is an official Fruits & Veggies—More Matters Recipe.

Nutritional analysis per serving: Calories 99, Fat 5g, Cholesterol 0mg, Fiber 3g, Sodium 20mg.

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