Pests are common in tomatoes. Hybrid varieties are usually subjected to insecticide spray. Therefore, wash them thoroughly in the cold running water in order to remove dust, soil and any insecticide/fungicide residues.
To prepare, discard stem and top calyx end and cut into desired halves, cubes, slices, etc. Peel the skin and puree its juicy pulp. Some prefer to de-seed the fruit before adding in cooking.
Here are some serving tips:
Tomato-onion cheese tart topped with basil.
Photo courtesy: Jennifer Cheeseburger with lettuce, tomato, and onion.
Photo courtesy: Sharon
They are used extensively in cooking especially in Mediterranean, Greek, Italian, Southeast Asian, and East European cuisine.
Raw ones have extra acidic taste, but when mixed with other ingredients while cooking gives wonderful flavor and rich taste.
Regular as well as cherry tomatoes are one of the popular items in salad preparations.
Fresh tomato juices as well as its soups are increasingly becoming popular health-drinks all across the world. Organic varieties contain three times the more lycopene than non-organic.
Unripe green tomatoes are used in many similar ways like other raw vegetables to prepare in curries, stews and to make "chutney" in some of the Indian subcontinent states.
Safety profile
Allergic reactions to tomatoes may sometimes occur with symptoms like skin and itching eyes, runny nose, gastrointestinal disturbances like pain abdomen, vomiting and diarrhea.
Source: http://www.nutrition-and-you.com/tomato.html
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