About Tomato

Tomato (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), widely cultivated for its edible fruits. Tomatoes, which are classified as a vegetable for nutritional purposes, are high in vitamin C and the phytochemical lycopene. The fruits are commonly consumed raw in salads, cooked as a vegetable, as an ingredient in a variety of prepared dishes, and pickled.

Nutritional Facts of Tomato

A cup of fresh, chopped tomatoes (180g) contains 7 grams of carbs. The carbohydrates are made up of 4.7 grams of naturally occurring sugars and 2.2 grams of fiber.

Benefits of Tomato

Lycopene is an antioxidant found in tomatoes that has been linked to a lower risk of prostate cancer. To provide compounding benefits for heart health, lycopene in tomatoes works synergistically with other antioxidant vitamins (such as vitamins A, E, and C).

Storage & Uses of Tomato

Tomato storage conditions are best suited to the stage of maturity at which they are picked. If tomatoes are picked when they are mature green, store them at 66 to 70°F with 90 to 95 percent RH to promote uniform ripening. Temperatures above 81°F reduce the intensity of the red color and shorten the shelf life of the fruit. Green tomatoes are susceptible to chilling. Fruit may suffer from chilling injury if the temperature falls below 55°F. Red tomatoes are safe to store at 50°F, but their flavor and aroma may suffer if they are stored at 55°F.

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Tomato Garlic Thokku

tomato Thokku banner



  • ½ kg tomato
  • 1 cup garlic flakes
  • 1 tsp jaggery
  • 1-/2 lemon sized tamarind
  • 2tbsp red chilli powder
  • Salt as needed


  • ¼ cup gingerly oil
  • 1 tbsp mustard
  • 2 to 3 spring curry leaves

How to make Tomato Garlic Thokku:

  1. Heat a kadai, add 5 tbsp of sesame oil, once it heated, add a tbsp of mustard seeds and allow it to splutter completely.
  2. Add peeled garlic flakes and curry leaves, saute for a minute, or slightly changes its color.
  3. Now finely chopped tomatoes to be added.
  4. Sprinkle some salt and add turmeric powder. Mix well and cook covered and stir in-between.
  5. When the tomatoes are half cooked, add jaggery and red chili powder and give a quick stir.
  6. Squeeze juice from half lemon size tamarind soaked in water, add it to tomato thokku.
  7. Mix really well and cook covered for some minutes and stir occasionally without sticking at the bottom.
  8. Cook till the oil oozes on top and turn off the flame


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