Plant Characteristics/History

Tomatoes originated in Central and South America. The earliest tomato is thought to have resembled the smaller-sized cherry tomato more than the larger varieties.

The tomato is a member of the Solanaceae or nightshade family, along with bell peppers, eggplant, and potatoes. They can be red, yellow, orange, green, or brown in color.  There are over a thousand different varieties that all differ in shape, size, and colour. Although the tomato is a fruit in the botanical sense, since it is not sweet like other fruit, it is commonly considered as a vegetable.

Because the tomato is a member of the nightshade family (some of which are deadly), many people assumed it was poisonous - the leaves and stems of the tomato actually are toxic.  Only for the last 200 years that people have believed them safe to eat.

Nutirition

Tomatoes in provide iron, potassium, fiber, a host of B vitamins, and quercetin, a phytochemical that may reduce types of cancer as well as protect against heart and degenerative eye diseases.  Tomatoes' vitamin C content also stimulate the immune system.

Tomatoes are high in lycopene which have powerful antioxidant properties.  Lycopene is more available when tomatoes are cooked.  The lycopene in tomatoes is thought to be largely responsible for its role in fighting cancer and heart disease.

A Harvard study found that men who consumed 10 servings of tomato products a week reduced their risk of prostate cancer by as much as 45 percent. Lycopene has also been shown to reduce the threat of colon, stomach, cervix, skin, and breast cancer.  Lycopene can also help to prevent atherosclerosis and heart disease by lowering "bad" cholesterol, and may also reduce the risk of macular degenerative diseases as well.

The body does not produce lycopene so you can only obtain its benefits by eating foods that are rich in it. Other produce high in lycopene include:  pink grapefruit, watermelon, and guava.  Lycopene produce the red/pink hue in vegetables.

Sourced from:  http://www.sharecare.com/question/tomatoes-fight-prostate-cancer?partner=droz; http://www.wholeliving.com/article/about-tomatoes; http://www.sharecare.com/question/what-a-tomato?partner=droz; http://www.wholeliving.com/article/heirloom-tomatoes

Preparation

Canned tomatoes, salsa, ketchup, spaghetti sauce, tomato paste, and tomato soup are all good sources of lycopene, as are sauteed fresh tomatoes. Because it's fat-soluble, lycopene also becomes more available for absorption and use in the presence of dietary fats (like cheese or olive oil), which help dissolve and carry it into the bloodstream.

Storage

Once home, store on the counter -- not in the refrigerator -- for a day or two.

Sourced from:  http://www.wholeliving.com/article/heirloom-tomatoes

Canning

For information on how to can tomatoes and make sauces and salsa preserves go to:  http://www.uga.edu/nchfp/how/can3_tomato.html

Freezing

For information on how to freeze tomatoes go to:  http://www.uga.edu/nchfp/how/freeze/tomato.html

Drying

For information on how to dry tomatoes go to:  http://www.uga.edu/nchfp/how/dry/csu_dry_vegetables.pdf

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