- They are high in water content making them lower in calories.
- The outer layer of any tomato offers up the most anthocyanins therefore cherry tomatoes pack more antioxidants than an equal serving of Roma tomatoes due to their greater skin-to-flesh ratio.
- Green tomatoes have been found to contain tomatidine which helps build muscle
Colors & Flavors:
- Most common
- Contains lycopene
- Acidic flavor perfect for adding zip to salads
- High in niacin & beta-carotene
- Sweet & pairs well with strong cheese like Gorgonzola
- Unripe, firmer skin
- Ideal for stuffing
- Rarer find
- Rich in anthocyanins & carotenoids
- Sprinkle with salt to bring out natural sweetness
- Green zebra
- Fruity with playful bursts of lemon-lime
- Delicious way to balance rich proteins like pork chops
- Full flavored, classic tomato taste
- Wonderful raw in salads & sandwiches or simply roasted
- Cherokee purple
- Smoky with a slight sweetness, likened to a Zinfandel wine
- Great in salsas or cold soups like gazpacho
- Yellow pear
- Tart & sweet with a citruslike acidity
- Delicious dipped in hummus or halved & served in salads
- Mild & sweet, nice acid-to-sugar balance
- Great diced & mixed with fruit for a simple salad
Nutrition Information (1 large red):
- Calories: 33
- Vitamin A
- Vitamin C
- When possible, choose freshly picked tomatoes which will contain more nutrients. Supermarket tomatoes are often picked 2 weeks before they go to the store.
Nutrition Information (1 large green):
- Protein: 2 g
- Fiber: 2 g
- Vitamin C
- Pick firm, heavy, fragrant tomatoes
- Avoid any with soft spots, mold, or black marks
- Scars on heirloom varieties don’t affect taste or texture
- Farmer’s markets should have just-harvested ripe options whereas supermarkets may refrigerate immature fruit resulting in mealy texture and less flavor
- Store tomatoes at room temperature
- Roasting, grilling, or sauteing tomatoes increases the levels of disease-fighting phytochemicals that your body can absorb
- Incorporate into appetizers by using chopped tomatoes as a base for the topping on bruschetta, toasted bread brushed with olive oil and garlic.
- Serve whole red, yellow and orange cherry tomatoes with hummus or a yogurt dip.
- Make a caprese salad by simply arranging sliced tomatoes, fresh mozzarella, and basil, drizzling with olive oil or balsamic vinegar.
- Try baking green tomatoes with a light coating of egg whites & whole-wheat bread crumbs
- Add to salads, pasta, and pasta salads
- Young, Grace. “Ripe and Ready.” Weight Watchers. July/August 2015. 57.
- Savacool, Julia. “Ripe Right Now.” Weight Watchers. July/August 2014. 15.
- Hobbs, Suzanne. (2014, June 17). “On the Table: 5 Healthy Ways to Enjoy Tomatoes.” Retrieved from http://www.newsobserver.com/2014/06/17/3941578/5-healthy-ways-to-enjoy-tomatoes.html
- Ansel, Karen. “25 Easy (Delicious!) Ways to Eat Healthy.” Self. June 2014. 102.
- “Tomato Juiced.” Prevention. August 2014. 37.
- “Decoding the rainbow.” Prevention. August 2014. 120-121.