Tomatoes

Etymology

"Tomato" is a deformation of the inca word Tomalt; the Incas spread their dominion on andins trays of the XIIth in the XVIth century and gave this name to this fruit; it is Peru where the tomato left for Europe where took place its etymologic transformation. We find in Mexico the term Jitomalt in Nahualt Lycopersicum mean in Latin "Wolf’s Peach ", little tempting naming in which we added to the XVIIIth century the esculentum adjective because of the gustative properties of this vegetable-fruit until then too often manhandled by the opinion.

It made its first appearance in Europe in the sevillan gardens of some convents which specialized to cultivate curiosities of the New World and moreover. The Moors having invaded Spain were bewitched by this heart-shaped vegetable which sang the love and embarked it on their luggage for the conquest of all the Mediterranean pond. Attractive, bewitching, the tomato modifies radically the kitchen of the sun and rises even to the assault of Paris at the same time as the citizens of the Revolution.

But we did not still know the salad of tomatoes, the sandwich, the coulis, etc. To the 30s, or of the time of our grandmothers, we still claimed that to eat a raw tomato was suicidal and that were needed at least three hours of cooking to remove the old fears. Fortunately for us, the tomato is now a part of our every day life and to take a very juicy tomato and freshly picked in the flavor of the ground and the sun been a part of pleasures of the summer.
There are many those who wonder, and quite rightly, if the tomato is a fruit or a vegetable. Let us adjust the question once for quite: the tomato is a fruit. It is necessary to wait for a judgment of the Supreme Court in 1893 to re-classify the tomato in vegetables but, botaniquement, the tomato lives and will live a fruit which we savor in vegetable!

The Tomato - Culture

Family: Solanacees
Culture: annual
Sunshine: a lot
Soil: light, deep, well drained and very rich in organic matter
Height: 2 to 3 meters.

The tomato is a persistent herbaceous plant. Fruit and vegetable as well, it grows on a main stalk or two, if we let a bud develop.

nutritional value for 150 g
Energie: 35 cal.; 150 kj
Fats: 0,6g
Sodium: 6mg
Rich in vitamins A,C, oligo-elements
Glucides: 5,7 g
Mineral salt (potassium - 361 milligrams for 150 g).

Canned tomatoes:

Presentation: whole, peeled and sliced; they are excellent for a quick cook up, soup or dishes.

Tomato purée

The tomato purée is used to thicken a sauce by accentuating its tomato taste

Tomato concentrate in tube:

The concentrate is excellent to scent a mayonnaise; the combination is called especially a Marie-Rose if you add a small spoonful of cognac to it. Use it for a shrimp cocktail, a shellfish salad, a meat fondue, etc.

Sun-dried tomatoes:

They have an incomparable taste and are presented either in oil, or in vacuum packing.

In the last case, it is enough to make them soak for a few minutes in boiling water so that they find all their mellow. They can be added to many preparations or fry them in oil. Try Fettucini with smoked salmon and the dried tomatos.

Presentation:

All out products are made from fresh tomatoes
Whole peeled tomatoes:- 1/2 ; 4/4 ; 3/1 ; 100 oz 5/1
Peeled crushed tomatoes: - 1/2 ; 4/4 ; 3/1 ; 100 oz 5/1
Peeled tomatoes in cubes: 10x10 mm ou 12x12 mm ou 14x14 mm : 3/1 ; 100oz ; 5/1
Tomato concentrate: tube, 1/4 ; 1/2; 4/4 en 20/22 ou 28/30
Tomato purée: 3/1 ; 100 oz ; 5/1
Tomato sauce: pizza sauce 8/10 bx ; 10/12 bx; 12/14 bx Frito: 3/1, 100 oz, 5/1.

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