Tomato

Varieties

Tomatoes grow on a bushy and sometimes creeping plant. Annual in temperate climates and hardy with short lifespans in tropical climates, it always requires long periods of warmth and sunshine.

There are more than one thousand varieties of this "vegetable", which is actually a fruit. Raspberry tomatoes, cherry tomatoes, red, green, black… tomatoes exist in every shape and colour imaginable! As well as cherry tomatoes, there are oblong tomatoes (known as plum tomatoes), biotechnological tomatoes, genetically modified to keep longer, and the hydroponic tomato…. Tomatoes are round, oval, globed and even square. This variety was created by American farmers in 1984 to meet the needs of the food industry for a tomato that was easy to pick and pack.

The main tomato families are "Beefheart" like the Rubiconde, with its pulpy, juicy flesh. The yellow tomato is sweeter than its relatives. The oblong or plum tomato has an elongated shape, a thicker skin and fewer seeds than the others. It has a very light taste.

Vine tomatoes consist of at least five fruits: they have won over consumers with their aroma, the uniformity of their presentation and the fact that they keep well. The stem retains its sap, giving the tomatoes their full flavour. The cocktail vine tomato measures 35/40 mm and has a slightly sweet flavour. They can be eaten as an aperitif or stuffed.

Olivines are elongated tomatoes sold in layered trays or on vines consisting of 4 to 6 fruits. They are delicious grilled or used in gratin dishes.

Lastly, the zebra tomato has fine golden stripes and a mild, sweet pulp. Its green skin is a favourite with chefs. Large stuffing tomatoes support long periods in the oven.

Particular varieties of tomato have been developed especially for tomato sauces in tins or jars.

Vegetable garden: growing tomatoes

Tomatoes need at least three months of sun in the open air. However, they dislike very strong sunshine and prefer sheltered positions. That’s why it is often grown in greenhouses that can be opened during good weather and arranged in such a way as to shelter plants from strong, direct sunshine. In warm countries, it is cultivated in the open air throughout the year, except during the hottest months.

In February/March, the seeds need to be sown in trays and kept warm until germination. Light watering is advised.

Towards 15 May, when there is no risk of frost, you can replant the seedlings which have grown 6 to 8 cm high, or even more. The plants need to be staked up and watered regularly.

After a month, the leaves that are so low they are touching the ground need to be removed to avoid infection, along with the buds that sprout in the axil of the leaves to ensure a better crop.

In order to avoid too many green tomatoes at the end of the season, it is advisable to clip the plant above the fifth or third bunch, depending on whether the plant has one or two branches.

Production

China, USA, India, Turkey, Spain, Italy are the main producers of tomatoes in the world.

Consumption

With more than 65 millions tonnes produced a year, the tomato is by far the most important vegetable in terms of human consumption, representing 27% of apparent consumption of vegetables, followed by the carrot (11%), cabbage (10%), onions (9%), lettuce and chicory (5%), cucumbers and gherkins (4.5%) and peppers (4.4%).

In Belgium, they eat an average of 9,7kg of tomatoes per capita per year (2006). In 2009, a German household ate an average of 10,5kg of tomatoes per year. Tomatoes are the most popular vegetable in USA, with 30-40 kilos eaten per person and per year (about 15 kg/year/person in France).

Nutritional values (per 100 g)

Nutritionist’s advice

Tomatoes are low in calories and rich in carotenoid pigments, including provitamin A.

It also contains lycopene, a natural pigment that has major antioxidant properties, and so protects the tomato’s tissue and the person who eats the tomato.

It also contains vitamin C.

What is about portions...?

-a child portion : a little tomato

-an adult portion : fist-sized tomato

Cooking and nutrition: tasty combinations

-Tomato tastes great with olive oil, mozzarella and basil!: Nutritionally, it is important to eat the tomato with the oil because it helps the body absorb the provitamin A and lycopene. That’s why sundried tomatoes in oil contain a large amount of antioxidants! Tradition never happens by chance.

-Tomatoes stuffed with meat offers a natural "parcel" that does not need oil. The ideal way to enjoy a meat/vegetable combination for a more balanced meal. Lamb, veal and beef are ideal for this type of recipe.

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