- tomatoes are sensitive to cold
- store them at room temperature and out of direct exposure to sunlight
- they will keep for up to a week, depending upon how ripe they are
- to ripen faster, place them in a paper bag with a banana or apple
- if the tomatoes begin to become overripe and you are not yet ready to eat them, place them in the refrigerator (preferably the butter compartment since it is a warmer area), where they will keep for a few days) but remove them from the refrigerator a half hour before using to maximize flavor
- you can freeze whole or chopped tomatoes or tomato sauce for future use
- store sundried tomatoes in an airtight container, with or without olive oil, in a cool dry place.
- Wash tomatoes under cool water right before serving and pat dry
- To seed tomatoes, cut in half horizontally and gently squeeze out the seeds
- Do not use aluminum cookware with tomatoes as their high acid content will interact with the metal which may affect your health
- Make your own tomato paste, by sautéing a couple of cloves of chopped garlic, 1-2 large chopped onions, add 10 chopped whole tomatoes, a teaspoon of dried oregano, basil, and any other herbs, such as parsley or rosemary, and simmer for 30-45 minutes. Remove from the heat, add some olive oil, sea salt and ground black pepper to taste.
- Add tomatoes to bean and vegetable soups.
- Sliced onions, tomatoes and mozzarella cheese and drizzle with olive oil.
Excellent source of :
- vitamin C
- vitamin A
- vitamin K
Very good source of :
- dietary fiber
- vitamin B1
A good source of :
- vitamin B6
- vitamin B2
- pantothenic acid
- vitamin E
Studies have shown these possible health benefits from tomatoes:
- Reduction in Heart Disease Risk
- May Reduce Blood-Clotting Tendencies
- Support Bone Health
- Help against Colon Cancer, Diabetes, and Migraines
- Prostate Health