"Love Apples" aka Tomatoes

[MrKhay]

A major part of our diet, the tomato is a versatile fruit. Use it in stews, sauces, salads, sandwiches...etc. The possibilities are immense.Tomatoes are loaded with vitamins and nutrients. One serving (149g) of red, ripe raw tomatoes contains 0 grams of cholesterol, 0 grams of total fat, 13 mg of sodium, 7 grams of total carbohydrates, and 1 gram of protein. An excellent source of vitamin C, at 65% of daily requirements, 19% of required vitamin A, tomatoes also contain 4% of the iron mineral to aid in blood production, and 1% of the calcium needed to help build strong bones and teeth.
Although we associate the tomato with the Mediterranean region (Italy), the link between the two is relatively recent. The tomato originated in the New World. Spanish explorers discovered them growing in the northern part of Peru, and Chile. Small bushes of the cherry type of tomato were the first type found. The tomato was first cultivated in Mexico.
When the tomato first began spreading through Europe in the mid-16th century, it was treated as a garden ornamental. At the time, most Europeans believed tomatoes were either a lethal poison and/or an aphrodisiac (hence the name "love apple"). This notion proved remarkably durable, even in Italy, which didn't begin widespread cultivation of the tomato until the mid-18th century.
In Italy, the first recorded recipe for tomato sauce did not appear until the early 18th century. And the first tomato sauce we would recognize as such doesn't show up until about 1800. The tomato did not come to dominate Italian cuisine until the late 19th and early 20th centuries. Despite Italy's modern romance with the tomato, it took about 300 years for the country to fully embrace the fruit.

[pk]

There are so many different varities of tomatoes. Which ones are best for a salad, for cooking, for stews vs sauces, etc.

What is the difference between stewed, diced, chopped, whole, crushed, etc. when making a choice when cooking a good sauce.

Green, yellow, red, round, big, small, plum, so many choices. Which are sweeter, beefy, juicey, less acid, oh so many to decide on.

What do you prefer to use for cooking, best for just eating, or for salads?

Just wondering.

pk

[MrKhay]

Excellent question, pk. Quite frankly, an excellent group of questions. Actually, there are hundreds of varieties of tomatoes. I could sit here and write for the next month on the differences between the different sorts, being heirloom, or hybrid, and the difference between them.

I can direct you to a page that will give you the information you desire. You'll find sweet tomatoes, yellow tomatoes, tomatoes for sauces, stews, and soups.

Try this site:
Winning Tomato Varieties

or, if it's heirloom tomatoes you want, look to this site that features over 400 varieties of heirloom tomatoes:
Heirloom Tomato Seeds with over 400 Varieties of Heirloom Tomato and Vegetable Seeds

The differences between pureed, paste, sauce, and whatever else you can do to a tomato, check the link provided.
Tomato puree, paste, and sauce defined

Your post...is it some sort of trick question?