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Rich in lycopene, which neutralizes
free radicals before they can cause damage, therefore staving off everything
from wrinkles to heart attacks. Studies indicate that lycopene could
have twice the anti-carcinogenic punch of beta-carotene. They also contain
a little iron, which is well absorbed by the body when accompanied by
vitamin C and prevents anemia and fatigue.
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| DESCRIPTION
The tomato should have a firm flesh and a uniform
colour with no blemishes, wrinkles or cracks. It should weigh
heavy in the hand. Light puffy tomatoes usually have a poor texture
and taste. |
HISTORY
Originally from Peru, the tomato was considered
poisonous til the 18th century. |
SEASON
From January To December |
BEST VALUE
From November To February |
UNAVAILABLE
Generally available |
PREPARATION TIPS AND USAGE
The tomato should be rinsed and dried and can
be halved, quartered or sliced. The skin should be removed only
if necessary and can be done by plunging into boiling water. The
tomato can be cooked or raw as a vegetable and used in salads,
sauces or juices. It can be diced or crushed and used to season
stocks. It blends well with seasonings like garlic, basil and
tarragon. The tomato may accompany fish, veal, poultry, tuna,
beef, and eggs. |
STORAGE
The tomato should be stored at room temperature
away from direct sunlight to allow for natural ripening. If not
used within 5 days, it should be stored in the refrigerator for
5 more days. |
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