Tomato, (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. 



A cup (180g) of fresh, chopped tomatoes has 7 grams of carbs. Of the carbohydrates, 4.7 grams are from naturally occurring sugars and 2.2 grams come from fiber. 



Lycopene is an antioxidant in tomatoes that have been associated with a reduced risk of prostate cancer. The lycopene in tomatoes works synergistically with other antioxidant vitamins (like vitamins A, E, and C) to provide compounding benefits for heart health. 



Ideal storage conditions for tomatoes depend on the maturity stage of picking. If tomatoes are picked at mature green, store them in 66 to 70°F with 90 to 95% RH would encourage uniform ripening. Temperatures above 81°F reduce intensity of red color and reduce fruit shelf-life. Green tomatoes are chilling sensitive. If the temperature is below 55°F, fruit may develop chilling injury. Red tomatoes are safe to store at 50°F, however, flavor and aroma may be negatively affected compared to storing them at 55°F. 

Tomato Garlic Thokku



  • 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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