raw tomato
Also known as: tamatar
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Also known as: tamatar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh, ripe tomatoes typically last 3 to 7 days at room temperature. Unripe green tomatoes can last up to 2 weeks while they ripen.
Yes, you can freeze them whole, sliced, or chopped. Note that the texture will become mushy upon thawing, so frozen tomatoes are best used for cooking in sauces or stews.
Look for tomatoes that are heavy for their size, have a bright uniform color, and yield slightly to gentle pressure. They should have a fragrant, earthy aroma near the stem.
For texture in salads, use red bell peppers or cucumbers. For acidity and moisture in cooking, use canned tomatoes, tomato paste diluted with water, or tomatillos.
It depends on the dish. Removing seeds (deseeding) prevents sauces from becoming too watery and removes a slight bitterness, but the jelly around the seeds contains much of the flavor.
Botanically, tomatoes are fruits because they develop from the ovary of a flowering plant and contain seeds. However, nutritionally and culinarily, they are classified as vegetables.
Cold temperatures (below 12°C/54°F) break down the flavor-producing enzymes and damage the cell membranes, resulting in a mealy texture and bland taste.
Yes, the skin contains a high concentration of antioxidants and fiber. Unless a recipe specifically requires a smooth texture, it is best to keep the skin on.
raw tomato is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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