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Tomato — Product Description at

Tomato, tomato is one of the most popular vegetables in the world.

Especially love it in the Mediterranean: among the Spanish, Italian or southern French dishes it is difficult to find a recipe in which there are no tomatoes.

Tomato, Tomato — one of the most popular vegetables in the world.

Especially love it in the Mediterranean: among the Spanish, Italian or southern French dishes it is difficult to find a recipe in which there are no tomatoes.

Their homeland is Latin America, from which the Spaniards took out yellow tomatoes in the 16th century (and the red tomatoes appeared in Europe after two centuries).

Now we are familiar with cherry tomatoes (the size of a nail) and fleshy varieties like «Bullish heart”(Diameter is up to 15 centimeters!), Tomatoes are yellow and striped, tomatoes are almost seedless (they are called plum tomatoes) and even square ones are a masterpiece of witty breeders.

Cherry and fleshy varieties are most suitable for salads, plum-like varieties for sauce and gravy, and ripe, slightly cracked tomatoes of any kind are suitable for soup.

Today, more than a hundred million tons of tomatoes are grown in the world. China produces a quarter of this amount.

It is followed by the United States and Turkey.

Homeland tomatoes — the highlands of modern Peru.

From Peru, they came to Mexico, where they began to be grown culturally many centuries before the Europeans arrived on the continent.

The modern word «tomato» comes from the Atzec word «tomato”(“ Bloated fruit ”), and the French then remade it into a tomate. The first tomatoes were brought to Europe by the Spanish conquistador Fernando Cortes. Most likely, the exotic tomatoes for him became part of the production, when in 1521 he captured the Aztec city of Tenochtitlan, in the place of which today is the modern Mexico City.

The earliest mention of tomatoes in Europe was made by the Italian physician and botanist Pietro Andrea Mattioli in 1544. In his work, Mattioli called a tomato pomo d’oro, or «Golden Apple«.

And in Russian frompomo d’oro» made «a tomato«.

For a long time it was believed that the fruits of tomatoes are poisonous.

And it took time in many countries, including Russia, to believe the opposite.

Tomatoes contain a lot of fruit sugar, vitamin C and lycopene, the strongest antioxidant.

In total there are about 10 thousand varieties of tomatoes.

Not all of them have a classic round shape and red color.

There are yellow, orange, pink, purple and even black tomatoes.

Yellow and orange fruits are usually sweeter than red.

Green color does not always mean that the tomato is unripe.

There are special green varieties with a wonderful aroma and an exquisite sweet-sour taste.

Tomatoes can be fist-sized or even larger, such as variety bull heart, have an irregular shape or be small like cherry tomatoes. Each variety of tomato is good in its own way. Cherry is very sweet and looks good in salads.

Plum trees, in which there are practically no seeds, are great for sauces or withers. Meaty large-sized tomatoes are good for making big sandwiches and sandwiches.

Medium in size, classic shape and color tomatoes are versatile.

As it is impossible to list all varieties of tomatoes, it is difficult to mention all the methods of their preparation.

They are eaten raw, in salads, fried, baked, boiled, stewed, salted, dried, canned.

Tomatoes are made into sauces, pasta, mashed potatoes and juices.

They bake cakes and stew meat with them, pickle in their own juice and make salsa, add to bread and cook soup.

Especially love them in the Mediterranean: it is difficult to find a recipe that would not have tomatoes. In Greece, tomatoes are grilled. Pan con tomatoes — bread grated with tomatoes — is the hallmark of Catalonia.

In Italy, baked pizza and cooked marmalade from tomatoes. In France, preparing tomato mousse and jelly.

And they make candy from tomatoes! Keeps up with the Mediterranean and Balkan cuisine. Stuffed tomatoes, tomato soup with peas, guech, lecho, famous lutenitsa — all these dishes would not exist without tomatoes.

Historians say that the first dish made from tomatoes was sauce: the Aztecs rubbed the fruits with herbs.

And now ketchup is the most popular product in the world.

Fruits of good ripe tomatoes should be even in color (if it is not a striped variety), without spots and dents.

Too hard tomatoes are usually not ripened, but soft, on the contrary, overripe.

A ripe and good tomato can also be recognized by its pleasant smell: over-ripened ones start to smell sour, and the lack of flavor can be a sign of a tomato taken from a branch too green or grown using numerous chemicals.

Not fully ripened tomatoes "will reach" up to standard, if you put them in the sun, for example on a windowsill.

Mature tomatoes are stored longer on the bottom shelf of the refrigerator.

They do not like moisture — they quickly rot from it.

Tomato soup is made from fresh or canned tomatoes. Tomato soup can be cooked in.

Ripe, juicy tomatoes are best suited for preparing snacks. Mini cherry tomatoes.

Fried eggs with tomatoes occupy a separate and very worthy place among egg dishes. It .

Tomatoes and dishes from them have come into our life for a long time and firmly, and it seems that we know about.

Stuffed tomatoes are versatile: they can be used as a snack — cold or hot.

Of course, the most popular drink from tomatoes is tomato juice. Nutritionists argue that.

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