The tomato, also known as tomato, is a plant of the nightshade family. Tomato plants are herbaceous, annual, biennial, or perennial plants that are initially upright, but later grow decumbent and creeping. Cultivated tomatoes are sold as annuals. For better use of light, they are attached to control systems.
The red fruit has only had its name “tomato” since the 19th century. The origin of the tomato is Central and South America. The greatest variety can be found in Central America. Today there are more than 2500 varieties of tomatoes. New varieties are added every year.
The peak season for tomatoes is June to October. Even if fresh tomatoes are available all year round, they are particularly rich and aromatic in summer, when they can ripen in the sun.
Tomatoes have a slightly sweet, refreshing aroma.
The variety of tomato varieties is immense. For example, there are vine tomatoes (perfect for salads or as a topping), beefsteak tomatoes (ideal for stuffing, baking, cooking, or for our tomato soup), or decorative cherry tomatoes (great for salads or as a snack between meals). Tomatoes are also available canned, in packets, or as tomato paste. You can combine them with almost anything in terms of taste. Meat or fish dishes become real delicacies with tomatoes. You can gratinate them with cheese, fill them and combine them particularly well with herbs.
It is best to always store tomatoes separately from other fruit and vegetables and not in the refrigerator. The fruit gives off ethylene during storage, which speeds up the metabolism of neighboring fruit or vegetables, causing them to spoil more quickly. Store tomatoes at room temperature, then they can be kept for up to 14 days and important ingredients are retained. They quickly lose their flavor and shelf life in the refrigerator.