By Scout Nelson
Tomatoes are one of the most popular foods found in kitchens across the United States. They are enjoyed fresh, cooked, canned, frozen, dried, and added to many familiar meals. Their bright color, fresh taste, and many uses make them a common choice for families.
Julie Garden-Robinson, Ph.D., R.D., L.R.D., North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences, explained the history, nutrition, uses, and safe preservation of tomatoes. Her information also provides practical ideas for using a large tomato harvest.
Tomatoes have a long and interesting history. They once grew wild in the Andes Mountains of South America. Early explorers brought tomato seeds to Europe, where people first used plants mainly for decoration. At that time, many people believed tomatoes were poisonous.
Tomato seeds later traveled to North America with European colonists during the 1700s. The belief that tomatoes were poisonous also had a connection to the materials people used to store and serve food. Tomatoes contain natural acids that could react with lead in unsafe dishes. This could cause lead poisoning and contributed to the belief that tomatoes were dangerous.
Today, tomatoes are a popular food in the United States. Many Americans eat more than 30 pounds of tomatoes each year. Tomatoes are available in many forms and varieties. Beefsteak, Roma, heirloom, cherry, and grape tomatoes are among the thousands of types grown around the world.
California is an important tomato-growing state, especially for tomatoes used in commercial processing. Other states, including Florida, Indiana, Ohio, and Michigan, also grow tomatoes commercially.
The question of whether tomatoes are fruits or vegetables has an interesting answer. Botanically, tomatoes are fruits because they develop from flowers and contain seeds. Nutrition professionals generally group tomatoes with vegetables. In 1893, the U.S. Supreme Court also classified tomatoes as vegetables for a trade-related case.
Tomatoes are used in many familiar foods. They are common ingredients in salsa, catsup, marinara sauce, tomato soup, and bacon, lettuce, and tomato sandwiches. They can also add flavor and nutrition to pizza, grilled cheese sandwiches, panini sandwiches, salads, and many other meals.
Tomatoes provide vitamin C, fiber, and other nutrients. They can be enjoyed in simple dishes without much preparation. Fresh tomatoes can be sliced and topped with seasoned breadcrumbs, shredded cheddar cheese, and herbs such as basil or oregano. The slices can then be broiled until the cheese melts.
Tomatoes also work well in cold dishes. Gazpacho is a chilled soup that can include tomatoes, cucumbers, peppers, onions, and garlic. Tomato wedges and cucumber slices can be mixed with a favorite salad dressing for a simple side dish. Tomatoes can also be filled with tuna salad or chicken salad.
When tomato season provides more produce than a family can use, preservation offers another option. Tomatoes can be canned, frozen, or dried for later use. Homemade tomato juice, spaghetti sauce, and chili can provide flavorful choices during the winter.
Safe canning is important. People who preserve tomatoes or salsa should use research-tested recipes, add the recommended amount of lemon juice when required, and follow proper processing times. North Dakota State University Extension provides food preservation information through its website and includes guidance on canning tomatoes and tomato products.
One simple way to enjoy fresh tomatoes is bruschetta. A fresh version can combine seeded and diced tomatoes with red onion, basil, lemon zest, lemon juice, olive oil, Balsamic vinegar, salt, and pepper. The mixture can be chilled for at least one hour before being served with crackers or toasted or grilled bread.
The term “chiffonade” means cutting herbs into long, thin strips or ribbons. Fresh produce should always be rinsed before preparation. This simple tomato appetizer makes four servings, with each serving providing about 50 calories, 3.5 grams of fat, 5 grams of carbohydrate, 1 gram of fiber, and 5 milligrams of sodium.
Tomatoes combine history, nutrition, flavor, and versatility. From fresh summer meals to preserved foods enjoyed during winter, they remain a useful ingredient for many families.
Photo Credit: gettyimages-valentinrussanov
Categories: North Dakota, Crops, Fruits and Vegetables