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Tomatoes: Why The Fruit Vegetable Is So Healthy

The tomato is an extremely healthy fruiting vegetable – despite being part of the nightshade family. Its natural dye lycopene is considered a powerful antioxidant in the fight against cancer and other chronic diseases.

The tomatoes originally come from Central America

The tomato (Solanum Lycopersicum) originally comes from Central America and was already used by the Maya in pre-Christian times. The Aztecs gave it the name Xitomatl, which means something like “navel of the thick water”.

As a result of the Conquista (conquest and development of the Central and South American mainland), the Spaniards became aware of the magnificent berries. The missionary Bernardino de Sahagún described as early as 1530 that the Aztecs conjured up a delicious salsa from tomatoes, chilies, and pumpkin seeds.

That is why the tomato used to be considered an ornamental plant

In Spain and Italy, the tomato quickly felt at home due to the prevailing climate there and was soon cultivated with great joy. However, not for enjoyment, but as an ornamental plant. Of course, initially only the rich could afford the exotic plants and used them to decorate windows, courtyards, and banquet tables.

Because when the tomato came to Europe, the green parts of the plant and the unripe fruits were also eaten at first, which led to poisoning due to the substance solanine. However, ripe fruits were also avoided for a long time. The problem here, however, was not the tomatoes, but the containers in which they were kept. These often consisted of pewter containing lead and the lead got into the tomatoes, which claimed many a victim.

Tomatoes are not poisonous

Even today, more and more people believe (due to a corresponding book) that vegetables from the nightshade family (tomatoes, peppers, aubergines, etc.) contain toxic substances and are therefore harmful.

Since countless studies have shown that people are significantly healthier if they eat lots of vegetables, including nightshade vegetables, it can be assumed that all the other substances e.g. B. tomatoes can compensate for a possible harmful effect of the small amounts of toxins.

Of course, this does not rule out the possibility that there are also people who have developed an individual intolerance to nightshade plants. If you don’t feel well after eating tomatoes, peppers, and the like, test how you feel without these vegetables for a few weeks.

The medicinal properties of tomatoes

The first tomato plants brought to Spain ended up in the garden of the doctor Nicolàs Monardes Alfaro, who immediately recognized the great medicinal potential of the fruit. They were used to cleanse the body and relieve swelling. Tomato juice, for example, has been used to treat inflammation. Tomato poultices were made for headaches, gout, and sciatica – and tomato oil was used to heal burns. From today’s point of view, bizarre applications were added to this, for example, to treat rabies and nightmares.

Tomatoes weren’t always red

Last but not least, tomatoes were considered an aphrodisiac and were used in love spells. This belief was the basis of the custom of French men to give their loved ones a tomato plant, which is why the fruit was called “pomme d’amour” (love apple). In Italy, on the other hand, the tomato was called “pomodoro”, meaning golden apple. This indicates that the fruit was initially yellow and the red color only came about as a result of breeding efforts.

Since when do people eat tomatoes in Europe?

While Spanish cooks quickly took the tomato to their hearts, it was not until the 17th century that it made a name for itself as a food in Italy. It was probably very brave or particularly hungry farmers who found out that ripe tomatoes are not poisonous and also taste wonderful. In the course of this, numerous dishes such as pizza or pasta with tomato sauce were created, which today are among the ultimate favorite dishes, not only in Italy.

In central and northern Europe, on the other hand, the tomato was considered a mysterious fruit of death for another 100 years and in some remote areas, it was not able to establish itself until the 20th century. The tomato is now grown all over the world in the form of thousands of different tomato varieties – and almost everyone has the tasty fruit on their menu at least once a week.

Regulate the acid-base balance with tomatoes

Tomatoes taste sweet and sour at the same time. On the one hand, vitamin C and, on the other hand, the fruit acids it contains, such as citric or malic acid, are responsible for the sour taste. Ripe tomatoes taste sweeter because the sugar content increases during the ripening process while the fruit acid content decreases.

Contrary to what is often assumed, tomatoes, despite their sour taste, are among the base-formers because they are rich in basic minerals such as e.g. B. are potassium, copper, and iron. The antioxidants and the high water content of the fruit help excess acids and toxins to be better neutralized and eliminated. Tomatoes are therefore a very good choice for regulating the acid-base balance.

Carotenoids contained in tomatoes

In addition to beta-carotene, tomatoes also contain other carotenoids, such as lycopene, alpha-carotene, and cryptoxanthin, all three of which contribute to the vitamin A supply. Because carotenoids can be converted to a certain extent into vitamin A – the vitamin for healthy skin, mucous membranes, bones, and eyes.

Tomatoes also contain the carotenoid lutein, which reduces the risk of eye diseases such as cataracts. It is important to know that the vitamins, carotenoids, and all other bioactive substances together have a much stronger antioxidant potential than individual, isolated active substances so a large tomato salad – eaten regularly – often makes more sense than a single carotenoid in a capsule form.

Lycopene: The red plant pigment

Carotenoid lycopene is a red pigment that gives fruits such as tomatoes or watermelons their characteristic color. Lycopene is the most powerful antioxidant of all carotenoids, according to a 2018 study by Portuguese researchers. It counteracts aging processes and helps prevent diseases associated with oxidative stress.

Can tomatoes protect against cancer?

Various studies have shown that tomatoes contribute to cancer prevention, which is significantly involved. In particular, the effect of lycopene in terms of prostate cancer is well known. Here the carotenoid should have a preventive effect and a positive effect on benign prostate enlargement.

Tomatoes protect against skin damage

As early as 2001, a study showed that a diet high in cooked tomatoes protects against UV radiation and can therefore inhibit skin damage or even skin cancer and the effects of aging.

Tomatoes can prevent cardiovascular diseases

Researchers from the University of Eastern Finland followed more than 1,000 men between the ages of 46 and 65 for 12 years. At the beginning of the study, the lycopene concentration in the blood of all subjects was determined. Those subjects with the highest consumption of lycopene-containing foods had a 55 percent lower risk of stroke.

The effect of lycopene is sometimes explained as inhibiting blood clotting so that blood cells don’t clump together. A study with 98 subjects at the Baruch-Padeh Poriya Medical Center in Israel also showed that eating 300 g of tomatoes per day increased HDL cholesterol levels by over 15 percent.

Tomatoes are good for the bones and muscles

The latest studies in 2018 showed that tomatoes counteract bone wear and muscle breakdown and thus also diseases of the musculoskeletal system such as osteoporosis. Portuguese researchers have found that lycopene has a positive effect on bone metabolism. The carotenoid supports the breakdown of defective bone cells and the formation of new bone mass.

On the other hand, a three-year Japanese study with 259 subjects between the ages of 22 and 68 found that people who regularly eat tomatoes can effectively protect themselves against the decrease in muscle strength that accompanies aging. The tomato is therefore rightly considered an anti-aging fruit.

Better eat tomatoes than take lycopene as a dietary supplement

Researchers from Northumbria University found in 2017 that both tomatoes and the active ingredient lycopene can reduce the risk of cardiovascular disease. Since tomatoes contain not only lycopene but many other health-promoting substances such as vitamins, other carotenoids, and flavonoids, all of which contribute to a healthier life, scientists do not necessarily think that taking lycopene alone is a good idea.

This is also confirmed by a comprehensive US study, which examined whether eating tomatoes or lycopene supplementation is better for preventing cardiovascular diseases: the tomato came out on top.

It is best to buy organic tomatoes because conventional tomato cultivation is no longer compatible with a clear conscience.

Tomatoes with fructose intolerance

With around 1.4 g fructose per 100 g, tomatoes are comparatively low in fructose, but their glucose content is 1.1 g below their fructose content – this has a negative effect on their tolerability. However, it is advantageous that tomatoes are sorbitol-free. The sugar alcohol sorbitol can further increase the symptoms of fructose intolerance.

People with fructose intolerance should initially avoid tomatoes completely during the avoidance phase, as they are usually not well tolerated. Tomatoes are moderately well tolerated in long-term nutrition after the waiting period.

After the waiting period, you should definitely approach tomatoes slowly to find out how they get to you. Note that processed tomato products may have higher fructose levels than fresh tomatoes, e.g. B. tomato paste, tomato sauces, and tomato juice.

In tomato paste, for example, the tomatoes are in a concentrated form – accordingly, the fructose content of tomato paste, at around 6.4 g per 100 g, is significantly higher than that of fresh tomatoes – with recipes for tomato sauce usually using a maximum of 50 g of tomato paste per person.

Tomatoes for histamine intolerance

Tomatoes and tomato products are considered to be rich in histamine and are therefore not well tolerated by many people with histamine intolerance. In our article on histamine intolerance, you can read everything about intolerance and also about naturopathic measures to alleviate/eliminate histamine intolerance.

Tomato products are usually richer in histamine than fresh tomatoes, since the histamine content increases during further processing. The tomato is also one of the histamine liberators that can release the body’s own histamine, which also has a negative effect on tolerability.

However, some people with histamine intolerance report that they tolerate fresh tomatoes as opposed to processed tomato products. The reason for this is probably that the histamine content in tomatoes varies depending on the variety, ripeness, growing area, and processing time.

Histamine is a breakdown product, which is why freshly harvested tomatoes from your own garden may be better tolerated than tomatoes that are first imported from Spain or Holland and are then still on the supermarket shelf or are first processed. Home-cooked tomato sauce made from your own tomatoes could also be tolerable at first, but then become intolerable if you reheat and eat leftovers the next day.

Avoid tomatoes if you have kidney disease.

Some people with kidney disease report that their doctor has advised them not to eat tomatoes – this can also often be read on the Internet. As a reason z. B. the potassium content in tomatoes.

Potassium in tomatoes

In kidney diseases, the kidneys can only excrete the mineral potassium to a limited extent, which is why people with advanced kidney failure are advised to eat a low-potassium diet (less than 2000 mg of potassium per day).

However, the potassium content of tomatoes is not particularly high at around 240 mg per 100 g (about a medium-sized tomato). Many other foods contain significantly more potassium than tomatoes: e.g. E.g. oatmeal, fish, meat, nuts, legumes, leafy and cabbage vegetables.

Processed tomato products, on the other hand, are richer in potassium: 100 g of tomato paste contains 1150 mg of potassium. For tomato sauce made from tomato paste, a maximum of 50 g of tomato paste per person is calculated, which corresponds to 575 mg of potassium. Will then z. For example, if two fresh tomatoes are added, the tomato sauce has a potassium content of 815 mg, which is a lot, since every other food also contains potassium.

However, potassium is very important for good cardiovascular health, so the requirement for healthy people has even recently been increased to 4000 mg of potassium. Potassium should therefore not be avoided in advanced kidney disease because the substance is unhealthy, but only because the kidneys are already so diseased that they can no longer process the healthy substance.

The same applies here: Instead of avoiding healthy foods such as fresh tomatoes, unhealthy foods such as whole milk chocolate (435 mg potassium per bar), cervelat sausage (323 mg potassium per sausage), and potato chips (1000 mg potassium per 100 g) should be eliminated from the diet become.

Oxalic acid in tomatoes

Another reason why people with kidney problems should avoid tomatoes is the oxalic acid content. Oxalic acid can promote the formation of oxalate-containing kidney stones. However, fresh tomatoes contain relatively little oxalic acid compared to other foods, at 50 mg per 100 g. Tomato juice contains only 5 mg of oxalic acid per 100 g.

On the other hand, spinach (970 mg) and chard (650 mg) or rhubarb (800 mg) are rich in oxalic acid.

Even the oxalic acid content of tomato paste is limited. If, for example, around 1.5 kilograms of tomatoes are processed for a 200 g tube of tomato paste, then a tomato sauce made from 50 g of tomato paste would contain around 190 mg of oxalic acid (although you can also use a lot less tomato paste per person for a tomato sauce – 1 tablespoon is often enough (= 15 – 20 g).

People with kidney disease do not have to do without fresh tomatoes – but tomato sauce and tomato paste should not be eaten in large quantities if you have advanced kidney failure or a tendency to have kidney stones containing oxalate. But this is known to apply to every food. When it comes to kidney stones, there are also other requirements that must be met for stones to form from oxalic acid, e.g. B. too little water absorption.

This is what conventional tomato cultivation looks like

Tomatoes grown in the heated greenhouse consume over 9 kg of carbon dioxide per kilo. The high water consumption in countries of origin such as Spain, which are already arid, also causes massive ecological disadvantages. Moreover, the working conditions in southern Europe are a disaster – modern slavery is not spoken of without reason. So if you want to make a contribution to sustainability and environmental protection and not participate in the exploitation of harvest workers, you can rely on seasonal tomatoes from the region.

Tomato cultivation in the glass city

The tomato is the most popular type of vegetable in German-speaking countries. According to statistics, every German eats around 10 kg of delicious fruit every year. This is joined by another 10 kg of tomato products. Since domestic cultivation is far from sufficient to meet demand, over 700,000 tons of tomatoes are imported annually.

According to the Federal Office for Agriculture and Food, the imported tomatoes come primarily from EU countries, primarily from the Netherlands, Spain, Belgium, and Italy, and also from Morocco. Lacking sun and warmth in the far north, tomatoes are grown in two- to three-story greenhouses as far as the eye can see. The Dutch Westland is therefore already referred to as a “glass city”.

For a long time, the “Holland tomatoes” were rightly decried as tasteless water bombs, but at least a lot has happened in this regard in recent years. However, it must not be forgotten that the heating of greenhouses releases an extremely large amount of CO2. A whopping 9 percent of Dutch energy is now used in glass horticulture.

Tomatoes from the plastic sea

Many consumers think that southern tomatoes are automatically outdoor vegetables, which unfortunately is not true. In southern Spain, for example, you can find the largest area under film in the world. 36,000 hectares are now covered with plastic in the province of Almería, which is why it is also called “mar del plástico” (sea of plastic).

Around 3 million tons of greenhouse vegetables – mainly tomatoes, peppers, and cucumbers – are produced in this sea of plastic every year. A third of this is exported to Germany. The problem is that in this desert region, due to the lack of rainfall, hardly a stalk, let alone countless vegetable plants, could grow without intensive irrigation.

One, therefore, resorts to groundwater, which according to the WWF can no longer recover to the extent that it is used. The withdrawals are three times as high as what flows back through rainfall. The Spanish environmental protection organization Ecologistas en Acción stated that as much as 80 percent of industrial water is used for agriculture.

Tomato slavery

Moreover, it is primarily African migrants who work in these plants, but also people from Eastern Europe under catastrophic conditions. About half of them do not have a residence permit and work without an employment contract for starvation wages – an hourly wage of 2 euros is not uncommon. The harvest workers live in plastic huts, without electricity or water, and they often don’t even have access to sanitary facilities.

But conditions like this are not only commonplace in Spain. A large part of Italian agriculture now lives from the exploitation of African migrants. They get between 2 and 3 euros for harvesting 350 kg of tomatoes. Many landowners are Mafiosi and the injustice is hushed up for fear of retribution. By now it should be clear why field tomatoes from your region are the best tomatoes.

Rely on sustainability and stop participating in environmental destruction and exploitation. You can find delicious outdoor tomatoes at health food stores and farmers’ markets from July to October, and there are plenty of other veggies to taste great in the winter. Also, choose organic tomatoes, as conventionally grown tomatoes tend to have pesticide residues.

Organic tomatoes are better

Tomatoes are only tasty and healthy if they come from organic and, ideally, regional agriculture. Then they are harvested when ripe and are largely free of harmful substances. Since the fully ripe fruits cannot be stored, tomatoes are usually harvested too early, which has a negative effect on their vital substance content and taste.

On the other hand, there are hardly any free-range tomatoes available in the trade. Almost all tomatoes grow under glass roofs or in foil tunnels. Pesticides are not used sparingly, so the ecological situation in the growing regions is usually very bad. Even the groundwater is partially polluted.

Analyzes by the Chemical and Veterinary Investigation Office in Stuttgart from 2017 speak for themselves: 71 of 79 tomato samples contained pesticide residues, 53 of them contained multiple residues and 8 samples even exceeded the permitted maximum level.

Organic tomatoes and products made from them almost always perform very well in pesticide tests and also contain a higher content of health-promoting ingredients. A study at the Universidade Federal does Ceará showed that organic tomatoes contain up to 57 percent more vitamin C than conventionally grown fruits and the polyphenol content was 139 percent higher. (Polyphenols are secondary plant substances with antioxidant effects, among other things.)

Tomatoes can come from China

The Italian Customs Administration announced that around 100,000 tons of tomato paste were imported from China to Italy in 2016 alone. These are inferior goods that consist of a maximum of 45 percent tomatoes. The rest is made up of additives such as soybeans, starch, malt sugar, and coloring that are not specified on the packaging.

According to the magazine La Repubblica, the tomato concentrate in Bella Italia is then only mixed with Italian tomato waste, diluted with water, seasoned with salt, packaged and exported to Africa and Europe as Italian goods. It also ends up in numerous other products such as ketchup, tomato sauce, tomato paste, or frozen pizza.

The customer finds out absolutely nothing about all this. Because if a food is processed in Europe, there is no legal obligation to label the raw material with regard to its origin. In Italy, consumer advocates and farmers’ associations declared war on this fraudulent labeling year ago. So far, however, only one judge has allowed himself to be persuaded to condemn a tomato manufacturer in this regard.

It is therefore better to only use organic products from the region! You can also check on the following website whether the Italian product you have purchased has the 100% Made in Italy Certification.

Grow your own tomatoes!

There is no fruit and vegetable that we know better than those that have been cultivated in our own garden, greenhouse, or on patio. Even as a hobby gardener, you can provide yourself and your family with delicious fruits.

The first thing to do is to find a suitable location. Remember that tomato plants need a lot of suns. A sheltered spot is ideal. In addition, the soil must be rich in nutrients, because tomatoes are heavy feeders. A heavy feeder is a plant that draws a lot of nutrients from the soil during the growth phase, especially nitrogen.

In order for the harvest to be bountiful, tomato plants depend on nitrogen-rich organic fertilizer. This allows you to ensure the nutrient supply. After 2 to 4 seasons, a crop rotation in the tomato bed is announced. This means that you first switch to medium feeders such as kohlrabi orchard and then too weak feeders such as peas or radishes so that the soil can recover.

There are 7,500 tomato varieties

Once you have identified a great location, you should consider whether you want to buy young plants or tomato seeds. The seedlings are less work, but it’s more fun to see how the seeds grow into seedlings and then into stately tomato plants. You can also choose between 7,500 tomato varieties with seeds because there are so many!

They differ i.a. through the growth form, the demands on the location as well as the color, shape, and taste of the fruit. A few examples follow:

  • Cherry tomatoes are particularly small and taste very sweet.
  • Cocktail tomatoes are small varieties and taste extremely aromatic.
  • Beefsteak tomatoes have large fruits with many chambers, they can weigh more than 1 kg.
  • Vine tomatoes hang on a truss and will not fall off, even when fully ripe.
  • Wild tomatoes are natural, they have not been modified by breeding. However, breeds that are similar to wild tomatoes are also referred to in this way.
  • Stake tomatoes grow throughout the growing season and become very tall. For this reason, they need support or climbing aids in the form of cords or rods.
  • Bush tomatoes or vine tomatoes have limited growth. As soon as inflorescences have developed, height growth stops. Bush tomatoes then develop many side shoots and grow in width.

What to consider when choosing tomato varieties

If you want to grow tomatoes, the taste of the fruit and whether they are produced naturally play a major role. But the tomato varieties must also suit your location – whether outdoors, in a greenhouse, or in tubs.

When choosing tomato seeds, do the following:

  • With a greenhouse you are spoiled for choice, almost any variety can be grown well here. Because the greenhouse offers rain protection, constant temperatures, and a long harvest period.
  • Hardy varieties that are resistant to various diseases are best suited for outdoor use.
  • These include e.g. B. Fonarik (orange beefsteak tomatoes), Blue Pitts (blue-violet cocktail tomatoes), or Rote Marmel (red wild tomatoes).
  • The tomato plants only have a limited space in the bucket. The vessel should already hold at least 15 l. The smaller the pot, the smaller the variety should be. Bush tomatoes like Balconi Red and stick tomatoes like Moskvich are ideal for tubs.
  • Always use a climbing aid.
  • Seed-solid varieties produce offspring that have the same traits as the parent plant. If you choose firm tomato varieties from regional seeds, there are various advantages.
  • The plants are better adapted to the climate, more resistant to diseases, and, as a result, also very productive.

Cultivation of tomato seeds and planting outdoors

If you have now decided on one or more varieties, it’s time to get down to business. Hobby gardeners can prefer their tomatoes at the end of March, e.g. B. in a mini greenhouse at room temperature or in a tomato house in the garden. In any case, a warm, wind-protected place that offers rain protection is important.

Sow the seeds in nutrient-poor potting soil. If the temperatures are around 20 degrees Celsius, the first seedlings will develop after 8 to 10 days. So that the seedlings do not hinder each other’s growth and develop well, it is important to prick them out after about 3 weeks. The term pricking stands for separating the seedlings. Pruning side shoots and obtaining cuttings is another way to propagate tomato plants.

In our latitudes, you may only plant the young plants outdoors after the ice saints in mid-May, as they are very sensitive to cold. Plant out at a distance of at least 50 cm, the row spacing should be 1 m.

Don’t forget to peel the tomatoes

Of course, anyone who takes the trouble to grow tomatoes themselves also wants to get something out of it, namely a rich harvest. In order to achieve this, after planting, the hobby gardener must ensure that the tomato plants put all their energy into the fruit.

After planting out, it is therefore important not to forget to pinch. Ausgezen means to break out superfluous shoots. All tomatoes can be chopped, apart from bush and wild tomatoes. Because of these, all side shoots have inflorescences and thus fruit.

Except for the main shoot, all but a maximum of 5 fresh shoots are removed. You can easily snap off small stinging shoots with your fingers by grasping the side shoots at the base, close to the stem, with your thumb and forefinger. Older stinging shoots must be cut off.

Shoots that break out in early summer can be used as cuttings and thus grow more plants. If the tomato plants are pinched, they will develop better. The lower fruits get more light and ripen faster and diseases don’t spread as quickly.

Tomatoes can also be attacked by fungi

Unfortunately, not only do we humans like tomato plants but also various animals, fungi, and microorganisms. Fungal diseases are particularly feared because they can lead to complete crop loss and the death of plants.

By far the most common tomato disease is brown rot. The cause is a fungus called Phytophthora infestans. It is transmitted from potato plants to outdoor tomatoes. Especially in humid weather, Phytophthora infestans spread quickly over the entire plant.

The symptoms include gray-green to brown-black spots that grow larger and literally cover the stems, leaves, and fruits. Deep, hard spots appear on the affected fruit. The affected tomatoes must no longer be eaten.

You can prevent Phytophthora infestans by making sure there is enough space between the tomato plants. If you give the plants a nice sunny spot on a covered balcony, this is also a preventive measure. Because if they are defenseless against the rain, the rot can spread unhindered.

Tomatoes with blossom end rot are still edible

Not only fungal diseases but also a lack of nutrients can cause tomatoes to rot. For example, blossom end rot is caused by a lack of calcium or excessive humidity. Blossom end rot is manifested by brown or black dots that get bigger and bigger at the base of the fruit. Tomato varieties such as ox hearts, which develop very large fruits, are most frequently affected.

In the greenhouse, you can prevent blossom end rot by keeping the humidity low. This stimulates perspiration, which ensures that the calcium is transported upwards quickly. Also, make sure that the population is not too dense and that there is an even water supply.

If fruits are affected by blossom end rot, they are not poisonous and can still be eaten after the discolored parts have been cut away. However, if tomatoes are heavily infested, it is easy for fungi and bacteria to enter the fruit, which is why they should be discarded.

How tomatoes are pollinated

In order for the delicious fruit to form at all, pollination is required. Tomatoes are mostly self-pollinating. Wild tomatoes are an exception, they basically need a second tomato plant for pollination. In the field, the wind and insects such as the bumblebee take care of pollination.

However, if tomato plants are kept in a greenhouse, pollination is in the hands of the gardener. The plants are repeatedly shaken vigorously or the inflorescences of individual tomatoes in the pot are stroked with a soft brush.

The timing of hand pollination is important. The relative humidity must be between 50 and 80 percent. If it is below, the germination ability is reduced, if it is above, the pollen clumps together and can no longer be released. The temperature must be below 30 degrees Celsius.

Finally harvest time!

The time has finally come in our regions at the end of July: the very first tomatoes can be harvested! It pays to let the fruit ripen because that’s when it’s at its most aromatic. If tomatoes are fully ripe, you can recognize this, e.g. the color typical of the variety and the fact that the fruit can be picked without any effort and the skin gives way when you press it lightly with your finger.

Tomatoes can also be harvested before they ripen or are fully ripe, but due to the high solanine content, they are not yet edible when they are not ripe. But that’s not a problem, because the fruits ripen later. Simply wrap your tomatoes in a newspaper or place them in a paper bag.

At a temperature of between 18 and 20 degrees Celsius, the tomatoes will ripen after a few days and can be enjoyed. If you store ripe fruit such as apples or bananas next to unripe tomatoes, the ripening process will be accelerated as they emit the ripening gas ethylene.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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