1. INTRODUCTION
Next to onions tomatoes are one of the most important fresh ingredients in
the kitchen. Tomatoes are assuredly among every keen cook’s favorite
ingredients. Whether fresh, canned, bottled or sun dried, they are always
essential, adding their sweet distinctive flavor to salads, soups, sauces and a
huge range of delicious vegetable, meat & pasta dishes. In Mediterranean
countries today, tomatoes, along with garlic & olive oil, form the basis of so
many meals that its hard to find any recipes in which they do not appear.
Although eaten as a savory food, tomatoes are in fact a fruit. Related to
potatoes, aborigines & sweet potatoes the tomato plant also belong to the
same family that contains the deadly nightshade, which explains why
tomatoes were treated with such suspicion when they first arrived in
Europe. Indeed the leaves of tomato are toxic and can result in very bad
stomachaches

2. HISTORY
The genus name of the tomato, Lycopersicon, means "wolf peach". This
name arose from the belief in most of the rest of Europe that the tomato, a
member of the nightshade family, was poisonous.
Tomatoes are native to western South America. By the time of Spanish
invasions in the sixteenth century, they were widely cultivated throughout
the whole of South America and Mexico. Hernan Cortes, conqueror of
Aztecs, sent the first tomato plants, a yellow variety to Spain. English
horticulturists mostly grew them as ornamental plants to adorn their
gardens and had little positive to say about them as food. Spain is regarded
as the first country to use tomatoes in cooking, stewing them with oil and
seasoning. Italy followed suit. The first red tomatoes arrived in Europe in the
eighteenth century, brought to Italy by two Jewish priests. They were
gradually accepted in Northern Europe where, by the mid nineteenth
century, they were grown extensively, eaten raw, cooked or used for pickles.

3. WHAT ARE THE NUTRITIONAL AND HEALTHFUL VALUES
OF TOMATOES?
Nutrition
One medium fresh tomato provides 47% of the recommended daily
allowance (RDA) of vitamin C, and 22% of the RDA of vitamin A.
Serving Size: 1 cup (180)g
 Calories: 35
 Fat: 1 g
 Protein: 2g
 Carbohydrate: 8g
 Sodium: 15 mg
 Cholesterol: 0g
Health Benefits
Recent scientific studies suggest that eating cooked tomatoes reduce one's
likelihood of suffering from cholesterol-related heart problems and digestive
tract cancers. Why cooked tomatoes? Cooking tomatoes releases lycopene,
a strong antioxidant that gives tomatoes their red color. Lycopene helps
release free radicals from the body (free radicals are unstable oxygen
molecules that have been implicated in several types of cancers and heart
disease). Lycopene also may help prevent the oxidation of low-density
lipoproteins, a form of cholesterol carrier in the blood that is thought to be
a cause of heart disease.

4. TOMATOES MAY HELP REDUCE CANCER RISK
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.

5. COMMON MISCONCEPTIONS ABOUT THE TOMATO
Over the years many myths have stemmed from the tomato vine. Among
them is
MYTH: The tomato is poisonous.
FACT: The tomato is, in fact, perfectly harmless, and mighty tasty as well.
This myth originated when people noticed that the tomato is related to the
nightshade, a wild plant with toxic berries.
MYTH: Tomatoes are vegetables.
FACT: Tomatoes are not vegetables- they are fruit. A fruit is defined as the
mature ovary of an angiosperm, meaning that is develops from the
reproductive structures of an angiosperm (flowering plant). The fruits
themselves are fleshy bodies containing seeds. Tomatoes meet all these
criteria. There is no scientific definition for vegetable; however, vegetable
range from taproots (such as the carrot) to tubers (the potato) to stems
(asparagus).
MYTH: All tomatoes are red when ripe.
FACT: There are myriad varieties of tomato, and not all of them are red
when ripe. Tomatoes run from yellow to deep purple in color. For example,
the Lemon Boy variety is yellow, and the Cherokee Purple is, well, purple.

6. GROWING OF TOMATOES
Location:
Chose your garden site carefully. Avoid microclimates that may be too cold
at night or too hot during the day. The ideal garden for tomatoes receives
full sun most of the day, is protected from the wind, has well-amended soil
and is near a convenient water source.
Raised beds are a good place to grow tomatoes. They require fewer
pathways, leaving more space for growing. This method of gardening
requires less fertilizer and compost and the soil doesn't become compacted
from being frequently stepped on.
Tomatoes also do well as container plants but will require more frequent
watering.
Soil:
Tomatoes need rich, well-drained soil. The soil should be amended with
organic matter, compost or a tilled-in cover crop such as rye, wheat, oats, or
hairy vetch before planting season. A complete fertilizer that is not too high
in nitrogen should also be added prior to planting. Too much nitrogen will
produce large plants but few tomatoes.
If you have grown tomatoes before, rotate your new crop to a spot where
they have not been planted in at least the last four years.

7. Tomatoes are probably the most widely grown of all vegetables. Even
people without a garden manage to grow a plant or two on a balcony or a
patio. One reason for this is that tomatoes are relatively easy to grow.
Tomatoes can either be grown on cordons (upright plants) or as bushes. It is
well worth not only growing your particular favorite varieties each year, but
also experimenting with atleast on new one. Tomatoes are half-hardy and
can be grown under glass or outside. Earlier and later crops, as well as
heavier ones, are obtained under glass, but outside crops often taste better,
particularly if summer has been hot and the fruit has ripened well.
Cultivation: If you are growing under glass, sow the seed in mid-spring
in a very gentle heat or an unheated greenhouse. An earlier start can be
made in a heated green house to obtain earlier crops. As soon as they are
big enough to handle, prick out the seedlings into individual pots. When the
plants are large enough, transfer them to growing bags, larger pots or a
greenhouse border. (The soil will need changing, preferably every year, if
tomatoes are planted directly into a border.) Arrange some form of support,
such as strings or canes, for the tomatoes to be tied to as they grow.
Remove any side shoot as they appear. Keep well watered and feed every
ten days with a high potash liquid fertilizer once the fruits begin to swell.
Pinch the top of plant when it reaches the glass.

8. INDOORS
Sowing time: early to mid spring
Planting Time: mid to late spring
Planting & sowing distance: 45cm/18inch
Harvesting: summer onwards
For cordons grown outdoors, the same procedure as above is followed,
except that plants are hardened off before being planted out, which should
not be until after the last of the frosts. They should be in an open, sunny
position and a fertile soil. Bush forms are treated in the same way, except
that there is no need to remove the side shoots. They will also benefit from

9. straw mulch to keep the fruit off the soil. The end of the season usually
comes usually before all fruit has ripened. Either use them in recipes that
call for unripe tomatoes or dig up the whole cordon or bush and hang it
upside down in a greenhouse or frost free shed so that the last ones ripen.
Alternatively, cut down the plant, from its support, lay it on a bed of straw
and cover with a cloche.
OUTDOOR
Sowing time: inside mid spring
Planting time: early summer
Planting distance (cordon): 45cm/18inch
Planting distance (bush): 60cm/24inch

10. Distance between sown rows: 75cm/30inch
Harvesting: late summer onwards
Harvesting: Pick the tomatoes as they ripen, which will usually be when
they turn red. At this stage they will come away, bringing a short piece of
stem, simply by twisting them. Wrap the green fruit individually in
newspaper and store in a cool place (60° to 65° F). Unwrap and allow
ripening in a window as needed. Immature green tomatoes may be
harvested and used for frying or making jams relishes or pickles.
Once the tomato plants have become established, there is little else to do
but sit back and relax, open your cookbook and begin planning what to do
with the harvest.

11. Pests & Diseases: Tomatoes are cursed with a number of pests and
diseases. Fortunately, they are generally not troublesome enough to deter
those who grow them. Pests include aphids, potato cysteelworm, and
whitefly and red spider mite. Diseases include tomato blight, grey mould,
potato mosaic virus, green back, tomato leaf mould and scald. Many
problems can be avoided by good ventilation. Uneven watering of the plant
often causes cracked fruit.
Selecting & Buying:
1. When buying from a supermarket or a green grocer, look at the leafy
green tops; the fresher they look the better.
2. For salads buy locally grown beefsteak or cherry tomatoes.
3. Plums tomatoes for rich sauces.
4. Over ripe tomatoes, where the skin has split and they seem to be
bursting with juice, are excellent in soups.
5. You should check for any sign of mould or decay as this can spoil the
dishes prepared.
6. Tomatoes sold on the vine have a fuller, sweeter flavor than loose
tomatoes.
Tomatoes are best eaten straight from the plant, although they will keep for
a few days. Keep tomatoes in a cool, dark place, but allow them to come up
to room temperature before eating. Paler tomatoes or those tinged with
green will redden if kept in a brown paper bag or in the salad drawer of the
fridge.

12. Whole tomatoes tend to develop a mushy texture if frozen and thawed. It’s
better to peel seeds and roughly chop tomatoes and then freeze.
Thoroughly defrost, then simply add to a recipe.
TOMATO VARITIES
 Beefsteak Tomatoes: These are large pumpkins shaped tomatoes.
They have a good firm texture and a sweet, mellow flavor owing to their
low acidity and are best eaten raw in salads and sandwiches.
Brandywine is considered one of the best-flavored beefsteak tomatoes.
 Cherry Tomatoes: These are small and dainty tomatoes
wonderfully sweet and are an excellent choice in salads or for cooking
whole. There are varieties of cherry tomatoes in reds, yellows and
oranges.

13.  Plum Tomatoes: These are richly flavored with fewer seeds than
round tomatoes. They are considered best in cooking, owing to their high
acidity and concentrated flavor.
Like cherry tomatoes plum tomatoes are available in all sizes and colors;
reds, however, are best for soups and sauces.
 Yellow Tomatoes: Yellow Canary and Yellow Pear are among the
better known yellow tomatoes. They have a sweet, mild flavor, with
lower acidity than red tomatoes, and are best used in salads or pickles.

14.  Green Tomatoes: Green, unripened tomatoes have traditionally
been used for relishes and chutneys. There are also tomatoes that are
green when ripe. Green Grape a variety of cherry tomato has a
green/yellow skin and a bright green flesh and is quite delicious in
salads.
PINK DYNASTY NOJOMI
GOLD DYNASTY SUN CHERRY

15. ROMA SAUSAGE
GRAPE AMISH PASTE
AUNT GINNYS GOLDIE

16. Mr.STRIPEY
YELLOW PEAR VALENCIA
Tomatoes: Peeling, seeding and dicing... Called "Concasse" in
classical cooking, peeled, seeded, and diced tomatoes are used for 1,001
purposes in the kitchen. Here's the best way to get them ready.

17. Make an "X" on the bottom end of the tomato, cutting just slightly through
the skin.
Dip the tomato in boiling water for approximately 30 seconds (a tomato
that is less ripe may take a little longer). Immediately after, plunge the
tomato into an ice water bath.
Slip off the skin; it should be easy to remove. Cut the peeled tomato into
quarters. Using a slicing motion cut out the inside of the tomato. Remove
any stray seeds. Slice the seeded quarters into strips.
Cut the strips into the desired sized dice. It doesn't matter if your dice are
large or small as long as the pieces are uniformly sized.

18. PROCESSED TOMATOES
 Sun-Dried Tomatoes: Sun dried tomatoes are available loose or
sold in olive oil in jars. They have a delicious intense flavor and are used
in cooking and in salads. Soak loose tomatoes in boiling water for about
15 minutes and then drain. Those in jars will keep for up to 1 yr.
 Sun-Dried Tomato Puree: Used in sauces soups and dips when
wanted a sun-dried tomato flavor. Since the tomatoes are preserved in
oil the puree is fairly rich.

19.  Canned Tomatoes: Tomatoes are one of the few fruits that can be
canned really successfully. They are excellent in tomato sauces for pastas
& pizzas
 Sugocasa: For special occasions try Sugocasa instead of ordinary
canned tomatoes. Available in jars, the chopped plum tomatoes are
mixed with tomato puree, giving the tomatoes a richer, fuller flavor.
Ideal for pizza bases, sauces and stews.

20.  Passata: Sometimes called creamed tomatoes, passata is made from
canned tomatoes that have been pureed and sieved to remove the skin
and seeds. Invaluable in recipes like soups where you want a smooth
result.
 Tomato Puree: Tomato puree is available in canes (where it is
sometimes called paste) or in tubes. It adds a strong tomato flavor and
bright color to sauces and soups.
Use sparingly, as the flavor is very intense and will overwhelm other
ingredients. Once opened it should be stored in fridge. Tubes of puree
can be kept for upto 6 months. Canned puree will not keep more than a
week.

21. A FEW TOMATO DISHES
 Soups and Starters: Whether for fresh summer Gazpacho or
creamy winter soups, tomatoes are everyone’s favorite soup ingredients.
For snack and starters too, tomato come tops, adding their fresh flavor
and wonderful color to all sorts of dishes.
Fresh Tomato Soup: Naturally sweet, sun ripened tomatoes are
the best choice for this delicious soup. Served with cheese croutes and
garnished with basil.
Gazpacho: Tomatoes and sweet peppers are the essential ingredients
in this classic Spanish cold soup.

22. Tomato and Blue Cheese Soup: This rich soup comes from
Northwest of America. Wonderful blend of flavors, the sweet sharp
quality of tomatoes harmonizing with the strong and savory taste of the
cheese.
Tomato and Garlic Bread: The combination of tomatoes and
garlic gives a wonderful Mediterranean flavors to the bread. Serve with
soups or with antipasti or tapas for a perfect snack.
 Vegetables and Salad Dishes: Tomatoes are an essential part
of vegetable dishes. Give them a starring role in French-style tarts, or
use them in salads and vegetarian dishes for their delicious, healthy
taste.

23. Sun-dried Tomatoes with Onions: Rich sun-dried tomatoes
with rosemary and olive oil is a popular Tuscan combination and is a fine
compliment to sweet and tender baby onions.
Tomato and Basil Tart: This very simple yet extremely tasty tart,
partnering tomatoes with mozzarella cheese and basil.
Tomato Risotto: Plum tomatoes are used for this dish for their
fresh vibrant flavor and firm texture. Served sprinkled with shredded
basil and shavings of Parmesan cheese.

24. Tomato and Mozzarella Salad: In this popular Italian salad the
three principal ingredients represents the color of the national flag. The
natural acidity of the tomatoes eliminates the need for vinegar or lemon
juice in the dressing.
Tomato and Feta Cheese Salad: Sweet sun dried tomatoes are
rarely more delicious than when served with feta cheese and olive oil.

25. Served as a light meal with warm bread.
 Pasta Pizzas and Bread: A well-flavored tomato sauce is the
perfect partner for pasta, while pizzas simply would not be the same
without this fantastic fruit. Sun dried tomatoes also add a wonderful
dimension to breads and scones.
Tomato and Clam Linguine: Fresh or canned tomatoes are used
for this superb dish, both contrast very well with clams.
Cannelloni Al Forno: A classic Italian dish, the filled pasta tubes are
cooked in the ever popular Napoletana Sauce.
Tomato and Mozzarella Pizza: It may be the simplest, but this
great pizza with its tomato and cheese topping is still one of the best.

26. Barbecued Tomato Pizzettes: Unusual Pizzettes, made with
yellow cherry tomatoes.
Sun Dried Tomato Bread: Sun-Dried tomatoes have a wonderful
flavor, and, used in recipes, give an intense and evocative taste of
summer.
 Salsas, Relishes and Chutneys: Country people have long known
the value of tomatoes in chutneys and relishes. Whether spiced up for
salsas or pickled for a rustic-style relish, tomatoes bring a taste of
summer just when you need it.

27. Bloody Mary Relish: This is a piquant salsa, combining tomatoes,
garlic, onions and a dash of vodka and Worcestershire sauce. Serve with
oysters for special occasions.
Chunky Cherry Tomato Salsa: Succulent Cherry tomatoes and
refreshing cucumber form the base of this delicious, dill-seasoned salsa.
Green Tomato Chutney: Unripened tomatoes are a culinary
success rather than a horticultural failure when transformed into this
tasty chutney, a perfect accompaniment to strong cheese and cold
cooked meats.