The tomato is considered the main ingredient and base of the gastronomy of countries such as Italy, Spain and Mexico, since its use in the kitchen is very diverse.
Some documents, such as that of the Spanish Nutritional Foundation, assure that at the end of the 18th century in Europe, the tomato began to be cultivated for food purposes and its consumption increased until it became very popular, before that it was considered only an ornamental plant.
This fruit is originally from the American continent, Peru, it consists mainly of wateralso contains vitamin Ccarotenoids (vitamin A) and proteins.
Chef Alfredo Villalba pointed out that there is variety tomatoesare classified according to their use, for salads or cooksize and shape.
The culinary expert shared the uses of tomatoes in the kitchen according to each variety.
– Round or classic: Its name comes from its shape, smooth and thick surface and sweet taste. It is used as a spread on bread or salads.
– Pear: It is long, fleshy, tasty and very aromatic, suitable for making sandwiches, preserves or gazpacho.
– Cherry: Small, round and red. They are perfect for appetizers or snacks.
– RAF: It stands out for its texture and taste, maintaining a balance between sweetness and acidity. Ideal for consumption only in olive oil.
– Raw: They are small round tomatoes with an orange color that changes to reddish. Excellent for soups, sauces and creams.
– Ox heart: Its large size breaks the cliché, it is round and has several grooves. It can be eaten in salads or served with mozzarella and basil.
Source: Panama America
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