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