- We grow many varieties of cherry tomatoes for snacking, various types of slicer and beefsteak tomatoes for fresh eating and cooking, and paste tomatoes for canning.
Ripe tomatoes should be stored on the counter top in a cool kitchen then eaten or processed within a few days. Although lots of people suggest that storing them in the fridge negatively affects their texture and flavor, tests have shown that refrigeration after a few days is best to avoid rot. Bringing refrigerated tomatoes to room temperature improves flavor.
Tomatoes are a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
- Botanically speaking, a tomato is a fruit. The government classified it as a vegetable in the late 1800s so it could be taxed under custom regulations.
- Colonial American gardeners grew tomatoes for their looks, but were afraid to eat them, perhaps because the plants resembled deadly nightshade.
- While tomatoes are perfectly safe and healthy to eat, their leaves are actually toxic!