Recipe: All About Tomatoes

All About Tomatoes

By: Chef Cindy McClure, Classical Cooking with Tutto Sorrisi

Tomatoes – The Fruit Vegetable Plant

The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. However; nutritionists consider them a vegetable. It’s their high levels of the antioxidant lycopene, a natural pigment that gives them their red color. 

Tomatoes first arrived in Europe via the New World. Initially people were very skeptic and prejudice towards the use of the tomato; some even believed that they were poisonous because of their bright red color. It wasn’t until sometime in the 19th century that the tomato become a staple as a sauce and as an additive to other sauces.  

Believe it or not you can eat too many tomatoes. A recent Harvard study found that men and women who ate ten or more servings per week had a 1/3 risk of developing breast and prostate cancers. 

Directions on How Freeze Tomatoes 

  • Bring a pot of water to a rolling boil.  
  • With a sharp knife place a “X” on the bottom of the tomato. I prefer to cut/core the stem. 
  • Drop tomato into boiling water for 30-60 seconds (depending on the age and ripeness) 
  • Remove with a slotted spoon, skimmer or spider. Immediately plunge into very cold water.   
  • Pull away the skin 
  • Halve each tomato crosswise at its widest point and gently squeeze out the seeds.  The seeds can be bitter but some prefer to puree in entirety. 
  • Drop tomatoes into food processor with a touch of salt, fresh basil and/or fresh oregano. 
  • Place puree into labeled one-gallon freezer bags and place on a half sheet pan  
  • Store in freezer until ready to use.