TOMATO

The tomato is the fruit of the plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a fruit, but also a berry since it is formed from a single ovary.) Originally, tomato was named after the food family to which it belongs - the Solanaceae(sometimes called "solanoid" or "nightshade") family. The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum. (The genus/species name Lycopersicon esculentum is also sometimes used to refer to tomatoes.)

The French sometimes refer to the tomato as pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," probably referring to tomato varieties that were yellow/orange/tangerine in color.

Regardless of its name, the tomato is a wonderfully popular and versatile food that comes in over a thousand different varieties that vary in shape, size, and color. There are small cherry tomatoes, bright yellow tomatoes, Italian pear-shaped tomatoes, and the green tomato, famous for its fried preparation in Southern American cuisine.

Only the fruits of this plant are eaten since the leaves often contain potentially problematic concentrations of certain alkaloids (see Individual Concerns section below). Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, pink, yellow, orange/tangerine, green, purple, brown, or black in color.

Beefsteak and beef master tomatoes are among the largest-sized varieties. Roma tomatoes are more of an intermediate size, while cherry and grape tomatoes are small and rounded. The term "heirloom tomatoes" has become somewhat confusing as it can have a variety of different meanings. In the most traditional sense, "heirloom" refers to seeds from tomato cultivars that get handed down over time from family to family. Obviously, seeds handed down in this way do not make it possible for tomato production on a very large commercial scale. Yet there are definitely "commercial heirloom" tomatoes in the marketplace (sometimes produced from cross-breeding and sometimes produced through open pollination.)

Although tomatoes are fruits in a botanical sense, they don't have the dessert quality sweetness of other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste. They are prepared and served like other vegetables, which is why they are often categorized as such, including in our A-Z List of the World's Healthiest Foods. Cooking tempers the acid and bitter qualities in tomatoes and brings out their warm, rich sweetness.

There are few food sensations that better mark the summer and early fall months than the sweet juiciness of a vine-ripened tomato. Although tomatoes are available year-round across the U.S., some of the most delicious tomato flavors come from fresh tomatoes that have been planted in late spring or early summer and ripen from July through September.

HISTORY

Although tomatoes are often closely associated with Italian cuisine, they are actually originally native to the western side of South America, in the region occupied by Columbia, Ecuador, Peru, Chile, and the western half of Bolivia. The Galapagos Islands off the coast of Ecuador are also believed to be part of tomatoes' native area. The first type of tomato grown is thought to have more resembled the smaller-sized cherry tomato than the larger varieties.

The tomato does not appear to have been first cultivated in South America, however, but rather in Mexico, most likely in Aztec civilizations and probably in the form of small yellow fruits. The word "tomato" may actually originate from the Nahautl (Aztecan) word "tomatl " meaning "the swelling fruit." It wasn't until the 1500's that Spanish explorers and colonizers brought tomato seeds from Mexico back to Spain and introduced this food to European populations.

Although the use of tomatoes spread throughout Europe (including Italy) over the course of the 1500's, tomatoes did not enjoy full popularity then and were seen by many people as unfit to eat. Part of this "food inappropriateness" was associated with the status of the tomato plant as a nightshade plant and its potential poisonousness in this regard. (It's true, of course, that tomatoes belong to the Solanaceae or nightshade family of plants, along with potatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, and cayenne. It's also true that tomatoes contain alkaloids —substances that even in small doses can be associated with adverse reactions in sensitive individuals. But it's also true that the levels of alkaloids found in nightshade foods are well-tolerated by many individuals in diets worldwide. For more on nightshades, please see our article "What are nightshades and in which foods are they found?")

Today tomatoes are enjoyed worldwide—to the tune of about 130 million tons per year. The largest tomato-producing country is China (with approximately 34 million tons of production), followed by the United States, Turkey, India, and Italy.

In the U.S., cultivation of tomato varieties is usually determined by their final destination: (1) consumption in fresh form by consumers or (2) use in processing by manufacturers of tomato products. Tomato processors need varieties that have a greater proportion of soluble solids in order to make products like tomato paste more efficiently. Between 80-90% of all commercial tomato cultivation in the U.S. is cultivation for eventual use in processing. (Processing tomatoes are needed for the manufacturing of pasta sauces, pizza sauces, and tomato pastes. Both processing and fresh market tomatoes may be used in the production of salsa—although fresh market tomato salsas or homemade salsas—like our Fresh Tomato Salsa—are the salsas that we like best on account of their minimal processing.) California and Florida produce about two-thirds of all commercially grown fresh market tomatoes in the U.S. During the winter months, because Florida tomatoes are generally shipped to other states along the east coast of the U.S., imported Mexican tomatoes make up a high percentage of commercially grown fresh tomatoes along the west coast.

STORAGE

Do not store ripe tomatoes in the refrigerator because this will cause them to become pulpy and lose their flavor. Store at room temperature and out of the sunlight. Ripe tomatoes should be used within a few days.

HOW TO SELECT

When selecting tomatoes, choose those that are brightly colored, plump, heavy and whose skins are not shriveled. Avoid those with blemishes, bruises, or cracks. Ripe tomatoes should yield to light pressure, but not be too soft. If purchasing tomatoes that will not be used for a few days, select those that are a lighter red and allow them to ripen fully by storing them in a cool area out of the direct sunlight. Canned tomatoes that have been processed are available in a variety of flavors and forms. They can be purchased in the can as whole, diced, stewed, chopped, pureed, paste, or a sauce form.

USES

They are often eaten raw as a garnish for salads and appetizers, sliced thinly for sandwiches, or added to various pasta, meat, and vegetable dishes. They are also used in soups, stews, and sauces.

This is the extra link how to prepare tomatoes :
https://www.splendidtable.org/story/21-ways-to-eat-tomatoes

VARITIES OF TOMATOES

PLUM TOMATO

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning. Since it has a lower water content, it produces a thick and flavorful sauce. It is approximately 3 inches long, an inch or two in diameter and is available as a red or yellow tomato. This tomato is also known as the Italian, Roma, paste, sauce, or saladette tomato. Plum tomatoes are grown in the United States and Mexico and are readily available.

CHERRY TOMATO

A variety of tomato that is usually an inch or less in diameter, has a bright red or yellow color, and a sweet tomato flavor. However, the yellow variety is not as flavorful as the red variety. Cherry tomatoes are eaten raw as a snack, served as a popular addition to salads, placed as a garnish for other foods, and served sautéed or cooked lightly for a side dish.

GRAPE TOMATO

A variety of tomato that is small and round and most often used whole in salads or as a snack food and appetizer. It is generally available as either red or yellow in color and slightly smaller than a cherry or pear tomato, ranging in size from one half to almost an inch in diameter. It is closer in size to the currant tomato.

PEAR TOMATO

A variety of the tomato that is similar in texture to cherry tomatoes but milder in flavor and smaller in size with a shape like a pear. It is available in several colors, which include red, yellow or orange, and is also known as the teardrop tomato. They are served whole in salads or as appetizers and snacks

SUN-DRIED TOMATO

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil. They are available fully dried without oil or dried and then softened and flavored by packing them in olive oil. Prior to being eaten, the fully dried variety can be soaked in water to rehydrate the tomato. Sun-dried tomatoes can be eaten raw as a snack or added to salads and other dishes. They are used to flavor pasta, vegetable dishes, appetizers, sauces, dips, soups, and sandwiches.

HEALTH BENEFITS OF TOMATOES

Consumption of tomatoes and tomato-based products has been linked to many benefits regarding heart disease, cancer prevention and skin health.

Heart Health

Cardiovascular disease, including heart attacks and strokes, is the world's most common cause of death. A study in middle-aged men showed that low blood levels of lycopene and beta-carotene are linked to increased risk of heart attacks and strokes. Increasing evidence from clinical trials shows that lycopene supplementation is effective at lowering LDL cholesterol. Clinical trials of tomato products have also shown benefit against inflammation and markers of oxidative stress. They also show a protective effect on the inner layer of our blood vessels and may decrease the risk of blood clotting.

Cancer Prevention

Cancer is a generic term for the uncontrolled growth of abnormal cells that spread beyond their normal boundaries, often invading other parts of the body. Observational studies have found links between tomatoes, tomato products, and fewer incidences of prostate-, lung- and stomach cancers. The high lycopene content is believed to be the main reason for these protective effects, but high quality human trials are needed to confirm this. A study in women shows that high concentrations of carotenoids, found in high amounts in tomatoes, may protect against the development of breast cancer.

Skin Health

Tomatoes are considered beneficial for skin health. Tomato-based foods rich in lycopene and other plant compounds may protect against sunburn. According to one study, there were 40% fewer sunburns after ingesting 40 grams of tomato paste (providing 16 mg of lycopene) with olive oil, every day for 10 weeks.

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44#purchasequalities
http://www.recipetips.com/kitchen-tips/t--829/all-about-tomatoes.asp
http://www.healthline.com/nutrition/foods/tomatoes#section8
https://www.splendidtable.org/story/21-ways-to-eat-tomatoes