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.
Originally from Peru, the tomato was considered poisonous til the 18th century.
From January To December
From November To February
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.
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.