Tomato
Lycopersicon lycopersicum is the scientific term for the common tomato.
Botanically, tomatoes are a fruit. This is because, generally, a fruit
is the edible part of the plant that contains the seeds, while a vegetable
is the edible stems, leaves, and roots of the plant.
Tomatoes belong to the same family as nightshade, the tomato's deadly
cousin.
A Little Tomato History
The tomato is native to the Americas. It was initially cultivated
by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato
when the Conquistadors reached Mexico and Central America in the 16th
century. Tomato seeds were taken back to Europe where they quickly found
favor in the Mediterranean countries of Spain, Portugal and Italy.
As the tomato traveled north, it was veiled in mystery. The French
called it “The Apple of Love,” the Germans “The Apple
of Paradise;” but the British, while admiring its brilliant red
color, disclaimed the tomato as a food--they believed it was poisonous.
This same fear persisted among colonists in the United States until
the early 19th century; but in 1812, the Creoles in New Orleans put
their cooking on the map with their tomato-enhanced gumbos and jambalayas.
The people of Maine quickly followed suit, combining fresh tomatoes
with local seafood.
By 1850, the tomato was an important produce item in every American
city. People were planting tomatoes in their home gardens, while farmers
commercially produced fresh tomatoes throughout the year. When cold
weather halted local production, consumers relied on areas with temperate
climates to furnish their supply of tomatoes.
Fresh Tomatoes - Healthy, Versatile, Delicious
Fresh, ripe tomatoes are nature's own health food. Rich in flavor and
color, they deliciously add valuable nutrients and antioxidants to the
diet. Tomatoes, naturally low fat and nutritious, are an essential ingredient
in countless American and ethnic recipes.
Amazingly versatile, tomatoes can be enjoyed stuffed, baked, stewed,
or grilled in dishes from soups and salads to salsas and omelets. They
add unrivaled flavor, color and texture to fresh salads and salsas,
hearty Italian dishes, spicy Mexican fare, and colorful Asian cuisine.
Sandwiches, hamburgers, and pasta dishes are incomplete without them.
Use chopped fresh tomatoes to add homemade goodness to prepared spaghetti
sauce, canned soups, and chili. Or make an easy version of America's
favorite food - salsa - using diced tomatoes, onions, and garlic mixed
together with spices and fresh lime juice.
Fresh tomatoes are at the peak of their flavor from May to December.
Ripe tomatoes should be completely red or reddish-orange, have a sweet
subtle aroma and give slightly to gentle palm pressure. To maintain
their delicate flavor, do not refrigerate tomatoes. Cold temperatures
cause tomatoes to lose their flavor and change in texture. Store them
at room temperature, just as you would bananas.
Plan Your Fresh Tomato Purchases Ahead!
Most fresh tomatoes sold in supermarkets are firm, not yet ripe. This
is because soft, ripe fruit is easily bruised, even under today's highly-controlled
shipping conditions. But the fruit will ripen properly and develop good
flavor and aroma if kept at room temperature, between 55° F and
70° F.
Select tomatoes at various degrees of ripeness and keep them at room
temperature. Use the ripest fruit first, just as your do with bananas
and avocados. Never refrigerate a tomato that is not fully red or ripe!
Cold temperatures destroy flavor and stop the ripening process. Once
fully ripe, a tomato can be refrigerated, but only for a few days; any
longer results in flavor deterioration.
Test for Ripeness!
To enjoy fresh tomatoes at their peak of flavor, use when fully ripe.
Ripe tomatoes should be completely red or reddish-orange, depending
on variety. They will have a sweet, subtle aroma and will give slightly
to gentle palm pressure.
To hasten ripening, place fresh tomatoes in a brown paper bag or in
a fruit ripening bowl. As the fruit ripens, it emits a natural gas--ethylene.
This gas speeds up the ripening process when confined around the fruit
in a closed bag or fruit ripening bowl.
This same ethylene gas can also be commercially applied to fresh tomatoes
and other fresh fruits. This external application initiates the natural
ripening process in such fruits as tomatoes, apples, bananas, and citrus.
Numerous studies show that externally applied ethylene does not change
flavor or nutritional potential.
For best flavor, remember... do not refrigerate your fresh tomatoes.
Information provided by the California Tomato Commission http://www.tomato.org
Tomatoes May Help Reduce Cancer Risk
Lycopenes are part of the family of pigments called carotenoids, which
are natural compounds that create the colors of fruits and vegetables.
For example, beta carotene is the orange pigment in carrots. Like essential
amino acids, they are not made in the human body. Research shows that
lycopenes are the most powerful antioxidant in the carotenoid family.
Antioxidants, which includes vitamin C and E, are important in protecting
the body from free radicals which degrade many parts of the body.
In December 1995, the Journal of the National Cancer Institute published
the results of a study conducted by Harvard University researchers which
showed an association between consuming a diet rich in tomato-based
foods and a decreased risk of prostate cancer.
The researchers surveyed the eating habits of over 47,000 men between
the ages of 40-75 for six years and found that the consumption of tomatoes,
tomato sauce, tomato juice and pizza was associated with a reduced risk
for developing prostate cancer. Researchers theorize that lycopene,
an antioxidant nutrient found in large amounts in tomatoes, may be responsible
for this possible protective effect.
Nutritionists and other health professionals have long advocated the
cancer preventative benefits of a diet high in fruits and vegetables.
The findings of the Harvard research study support this recommendation
and suggest that tomato-based foods may be especially beneficial regarding
prostate cancer risk. Of course, cancer risk is due to many factors
and diet is only one of them. At this point it is too early to conclude
that any one food can prevent cancer.
To salute your good health, the California tomato industry is pleased
to offer these simple, creative recipes that will help you reap the
benefits of this groundbreaking new research. Including fresh California
tomatoes in your daily diet is a delicious and effective way to please
your palate - and may help fight some types of cancer. So indulge in
the mighty tomato!
Tomatoes and Cancer Prevention
Tomatoes and lycopenes have been in the news due to more and more studies
linking tomato and tomato-product consumption to reduced risks of many
types of cancer. The study that began it all was called “Carotenoids
and Retinol in Relation to Risk of Prostate Cancer” and was headed
by Dr. Edward Giovannucci. Here is a brief summary of the findings:
The purpose was to conduct a study to examine the relationship between
the intake of various carotenoids (including beta-carotene and lycopene),
retinol, fruits, and vegetables and the risk of prostate cancer. They
assessed the dietary intake for a 1-year period of 47,894 eligible subjects
initially free of diagnosed cancer beginning in 1986 and sent follow-up
questionnaires to the entire group in 1988, 1990, and 1992 to determine
their cancer rates. The relative risk for the incidence of prostate
cancer among these men was calculated comparing low-intake versus high-intake
diets of the various items being studied.
The Result: Only lycopene intake was related to lower risk of prostate
cancer. Of 46 vegetables and fruits or related products, four were significantly
associated with lower prostate cancer risk; of the four -- tomato sauce,
tomatoes, and pizza -- were primary sources of lycopene. Combined intake
of tomatoes, tomato sauce, tomato juice, and pizza (which accounted
for 82% of lycopene intake) was associated with reduced risk of prostate
cancer.
Conclusions: These findings suggest that intake of lycopene or other
compounds in tomatoes may reduce prostate cancer risk, but other measured
carotenoids are unrelated to risk.
Implications: Our findings support recommendations to increase vegetable
and fruit consumption to reduce cancer incidence but suggest that tomato-based
foods may be especially beneficial regarding prostate cancer risk.
Published in the Journal of the National Cancer Institute, Vol. 87,
No. 23, December 6, 1995.
Information provided by the California Tomato Commission http://www.tomato.org
