Of the many varied ways to use tomatoes, there are relatively few people who put it on their breakfast cereal or use it in a dessert, as one would customarily use any other fruit. But tomato is definitely a fruit belonging to the nightshade family. Its scientific name is S. Lycopersicum. There is nothing on earth that compares to a freshly-picked tomato; it's like eating sunshine. The best way to enjoy tomatoes this way, particularly in Elmira, New York, is to have the best homemade tomato cage.
While the vast majority of tomatoes are red in color, they come in every other color of the rainbow apart from perhaps blue. You can find them in all shapes and sizes in anything from dark purple to bright orange; there are even striped varieties. Green tomatoes signal a lack of ripeness, although in a pinch they can be used in green tomato pie or fried, as in the movie, "Fried Green Tomatoes."
If you can manage to get any into the kitchen without eating them as soon as you pick them, tomatoes are an exceedingly versatile item to prepare. They are a little messy to eat like apples, but may be sliced or cut into wedges for use in salads, sandwiches or even on their own. They may also be peeled, have the seeds taken out and then cooked. For good health, it is important to include both cooked and uncooked tomatoes in the diet.
Eaten raw, tomatoes are packed with vitamins C and A. Cooked tomatoes, on the other hand, contain other valuable nutrients such as lycopene antioxidants. Tomatoes are good sources of beta-carotene, lutein, choline, and folic acid. They are also useful sources of dietary fiber, both structural and soluble.
In addition to being a popular ingredient in pasta sauces, tomatoes also form the basis of ketchup, one of America's favorite condiments, right up there with mustard. Ketchup is used on sandwiches, burgers, hot dogs, french fries and many other constituents of our daily diet. Rare is the house that does not contain a bottle of ketchup in the larder.
Where the climate is hot and sunny, tomato plants can grow huge. This is why it is useful to employ a cage to contain the plants and prop the fruits off the ground where they can be accessed by pests. They are commonly grown in hanging baskets or grow bags, sacks of compost that people cut slits into and jam the plants inside while they are still small.
In locales where heat and sunshine are not abundant, tomatoes may be grown in a hothouse, conservatory or greenhouse, especially during the early spring when there is still a threat of frost. Withholding all but the most necessary water will foster flowering. When blossoms drop and the fruits start to form is a good time to water more thoroughly, but not so much as to dilute the flavor of the fruit. Tomatoes attract pests like big, fat, green caterpillars and small black aphids.
Love apples have their uses outside the kitchen, as well. Hairdressers in the late 20th century used to recommend their clients rinse their freshly-permed locks in tomato juice to neutralize the smell. Their acidity can also help brighten up a dull saucepan.
While the vast majority of tomatoes are red in color, they come in every other color of the rainbow apart from perhaps blue. You can find them in all shapes and sizes in anything from dark purple to bright orange; there are even striped varieties. Green tomatoes signal a lack of ripeness, although in a pinch they can be used in green tomato pie or fried, as in the movie, "Fried Green Tomatoes."
If you can manage to get any into the kitchen without eating them as soon as you pick them, tomatoes are an exceedingly versatile item to prepare. They are a little messy to eat like apples, but may be sliced or cut into wedges for use in salads, sandwiches or even on their own. They may also be peeled, have the seeds taken out and then cooked. For good health, it is important to include both cooked and uncooked tomatoes in the diet.
Eaten raw, tomatoes are packed with vitamins C and A. Cooked tomatoes, on the other hand, contain other valuable nutrients such as lycopene antioxidants. Tomatoes are good sources of beta-carotene, lutein, choline, and folic acid. They are also useful sources of dietary fiber, both structural and soluble.
In addition to being a popular ingredient in pasta sauces, tomatoes also form the basis of ketchup, one of America's favorite condiments, right up there with mustard. Ketchup is used on sandwiches, burgers, hot dogs, french fries and many other constituents of our daily diet. Rare is the house that does not contain a bottle of ketchup in the larder.
Where the climate is hot and sunny, tomato plants can grow huge. This is why it is useful to employ a cage to contain the plants and prop the fruits off the ground where they can be accessed by pests. They are commonly grown in hanging baskets or grow bags, sacks of compost that people cut slits into and jam the plants inside while they are still small.
In locales where heat and sunshine are not abundant, tomatoes may be grown in a hothouse, conservatory or greenhouse, especially during the early spring when there is still a threat of frost. Withholding all but the most necessary water will foster flowering. When blossoms drop and the fruits start to form is a good time to water more thoroughly, but not so much as to dilute the flavor of the fruit. Tomatoes attract pests like big, fat, green caterpillars and small black aphids.
Love apples have their uses outside the kitchen, as well. Hairdressers in the late 20th century used to recommend their clients rinse their freshly-permed locks in tomato juice to neutralize the smell. Their acidity can also help brighten up a dull saucepan.
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