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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh tomatoes typically last 5-7 days at room temperature. Once fully ripe, they can be refrigerated for an additional 2-3 days.
Look for tomatoes that are heavy for their size, have a deep red color, and are firm but yield slightly to gentle pressure.
Yes, you can freeze them whole, sliced, or pureed. Frozen tomatoes are best used in cooked dishes like sauces or soups.
Canned tomatoes, tomato puree, or diluted tomato paste are excellent substitutes for cooked applications.
Peeling is optional. For smooth sauces, you can blanch them in boiling water for 30 seconds to easily remove the skins.
Cold temperatures stop the ripening process and can permanently damage the flavor and texture of the tomato.
Yes, both the skin and seeds are edible and contain significant nutrients and fiber.
Tomatoes are particularly rich in Vitamin C, Vitamin K, Potassium, and Vitamin A (as beta-carotene).
Place them in a paper bag with an apple or banana; the ethylene gas produced by the other fruit will speed up ripening.
Medium Tomatoes is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.88 grams of protein, it's a nutritious addition to many dishes.
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