Are tomatoes a fruit or a vegetable? When it comes to trick questions, this one always seems to be a favorite. Yes, tomatoes contain seeds, so they are considered a fruit if you’re thinking botanically—but from a culinary perspective, this fruit (along with bell peppers, cucumbers, pumpkins, and okra) is prepared and eaten as a vegetable. With its acidic, savory, but slightly sweet taste, it works equally well whether it’s raw or cooked.
In fact, tomatoes are one of the more common vegetables in the modern American diet—even prepared tomato products like tomato sauce deliver many of the health benefits associated with tomatoes. But despite the convenience of canned or jarred tomato products on the market, tomatoes always have the strongest flavor when they’re enjoyed fresh and in season.
Native to South and Central America, tomatoes come in a variety of shapes and sizes. Large ones known as beefsteak tomatoes are great for thick slices on a sandwich, whereas small grape tomatoes or cherry tomatoes are ideal for adding to a salad. Ovular-shaped plum tomatoes are grown for cooking and work well when you’re making sauces or baking tomatoes in a dish. Last, but definitely not least, there’s the globe tomato—your standard, medium-sized tomato that’s versatile enough to be used pretty much any way you need it.
When it comes to their health benefits, tomatoes might be best known for the antioxidant known as lycopene, which helps the body reduce inflammation and ward off cancer, particularly prostate cancer. Lycopene is fat soluble, so enjoying tomatoes with a serving of olive oil or avocado—both of which are rich in heart-healthy unsaturated fats—will improve your body’s absorption of lycopene. Additionally, because lycopene is released from plant cells via heating, cooked tomatoes will deliver more lycopene than the same serving size of raw tomato. Tomatoes are also a great source of vitamin A for eye health, vitamin C for a strong immune system, and potassium for fluid balance.
When you’re shopping for tomatoes, keep an eye out for ones with brightly colored skin somewhere between orange and dark red. The skin should look tight and sleek, without any wrinkles, bruises, cracks, blemishes, or dark spots. When a tomato is heavy for its size, this indicates that it’s juicy—when you hold it, there should be only just enough softness that it responds to your touch without feeling mushy.
Although some people like tomatoes chilled, refrigeration is bad for their taste and texture. Storing a tomato in your fridge will dry them out and diminish the rich flavor. Instead, store them at room temperature. Keep their stems down to protect them from absorbing any excess moisture.
Ready to get creative with tomatoes in the kitchen? Here are a couple of interesting twists on culinary crowd-pleasers, as well as a special baked good you won’t want to resist trying:
Roasted Tomato Caprese
Ingredients:
- 1 pound grape tomatoes
- 2 tablespoons balsamic vinegar
- 1/2 cup olive oil + 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 20–30 leaves of fresh basil
- 1 pound fresh mozzarella
Preheat oven to 325 F. Slice tomatoes in half and combine in a medium bowl with balsamic vinegar, 1 tablespoon olive oil, honey, oregano, salt, and pepper. Line a baking sheet with parchment paper and spread the tomatoes out evenly. Drizzle with any remaining marinade. Roast for approximately 45 minutes. The edges of the tomatoes will start to pucker and take on a lightly charred look. Slice basil leaves in half and combine with the roasted tomatoes. Set in the refrigerator to chill overnight. Slice the mozzarella into quarter-inch slices and arrange on a plate. Scatter roasted tomatoes across the fresh mozzarella slice and drizzle with remaining olive oil.
Ratatouille
Ingredients:
- 3 globe tomatoes
- 3 plum tomatoes
- 4 tablespoons olive oil (divided into 2 tablespoons, 1 tablespoon, 1 tablespoon)
- 3 cloves garlic minced
- 1 small onion, chopped
- 1/4 cup shredded carrot
- 1/4 cup diced red bell pepper
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 small eggplant
- 1 large zucchini
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 375 F. Score the bottom of each globe tomato and boil in a pot of water for approximately 1 minute. When the skin starts to pull away, transfer the tomatoes to an ice bath and allow to cool. Peel the tomatoes and crush with a potato masher. Heat 2 tablespoons olive oil over medium heat on the stovetop. Add onion, garlic, carrot, and bell pepper. Allow to simmer for approximately 5 minutes or until soft. Add the crushed tomato along with the basil, thyme, parsley, salt, and pepper. Simmer for approximately 15 minutes. Slice the plum tomatoes, eggplant, and zucchini to 1/8-inch thickness. Rub a circular 2-quart baking dish with 1 tablespoon olive oil and spread the tomato sauce across the bottom. Arrange the vegetable slices so they’re standing up in the sauce. Drizzle with remaining oil. Cover the baking dish and bake for 30 minutes. Remove the cover and allow to bake for 10 more minutes. Serve warm.
Tomato & Herb Bread
Ingredients:
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 beefsteak tomato, diced (about 2 cups)
- 1/4 cup fresh basil, chopped and tightly packed
- 2 cloves of garlic, minced
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1 1/3 cups shredded mozzarella
- 1/4 cup grated parmesan
Preheat oven to 350 F. Grease a bread pan with nonstick spray or line with parchment paper. Sift together flour, baking soda, and baking powder. Set aside in a large mixing bowl. In a separate bowl, toss the chopping tomato, basil, garlic, salt, and pepper. In a small bowl, whisk the eggs together lightly. Add olive oil and milk. Add the wet ingredients to the tomatoes and stir until the tomatoes are coated well. Slowly add the tomatoes and wet ingredient to the dry ingredients and stir until everything is coated. Slowly add the mozzarella cheese. Transfer the batter to the bread pan and spread evenly. Sprinkle the parmesan cheese on top. Bake for approximately 1 hour. Remove the bread from the oven and allow to cool for a half-hour before slice and serving. Bread will be moist but can be dried slightly by quickly toasting slices under the broiler or in the toaster oven. Store any uneaten bread by wrapping tightly and keeping in the refrigerator.
