tomatoinfo: Tomato is a fruit with a savory sweet flavor & a juicy texture. An excellent source of vitamins A, C and K, as well as potassium and iron.

Store at room temperature out of direct sunlight – they will keep for 5-7 days.

preparation: Wash well under cold water. Trim any leaves or stem. Chop or dice to desired size/consistency.

You can boil, grill, steam, saute, stir-fry, bake or roast tomatoes. Eat them raw in salads & sandwiches. Add them to soups, chilis & stews. Puree them and use for sauce or dressings.



from Tomato History

…most Europeans thought that the tomato was poisonous because of the way plates and flatware were made in the 1500’s.

Rich people in that time used flatware made of pewter, which has a high-lead content. Foods high in acid, like tomatoes, would cause the lead to leech out into the food, resulting in lead poisoning and death. Poor people, who ate off of plates made of wood, did not have that problem, and hence did not have an aversion to tomatoes. This is essentially the reason why tomatoes were only eaten by poor people until the 1800’s, especially Italians.

What changed in the 1800’s? First, and most significantly, was the mass immigration from Europe to America and the traditional blending of cultures. Many Italian-Americans ate tomatoes and brought that food with them. But also, and perhaps equally as important, was the invention of pizza. There is no pizza without tomato sauce, and pizza was invented around Naples in the late 1880’s. The story goes that it was created by one restaurateur in Naples to celebrate the visit of Queen Margarite, the first Italian monarch since Napoleon conquered Italy. The restaurateur made the pizza from three ingredients that represented the colors of the new Italian flag: red, white, and green. The red is the tomato sauce, the white was the mozzarella cheese, and the green was the basil topping. Hence, Pizza Margarite was born, and is still the standard for pizza. And what could have led more to the popularity of the tomato than pizza! …read more