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The truth about tomatoes

Tomatoes not only combine well with other vegetables but are also rich in antioxidants and vitamin C

PHOTO: K. ANANTHAN

NATURALLY GOOD Tomato is good for the heart

Tomato is eaten raw or cooked as a vegetable or used in salads, juice and sauce. It combines well with other vegetables. It belongs to the Solanaceae or nightshade family and originated from Central and South America.

Tomato is a short-lived plant which grows to a height of one to three m, with a weak, woody and fleshy stem that usually rambles over other plants.

The leaves are 10-25 cm long and both the stem and the leaves are densely granular and hairy. The flowers are one to two cm long. The fruit is a brightly coloured berry.

There are many varieties of tomatoes grown for various purposes. The most common is the commercial variety. Others are categorised based on their shape and size.

Beefsteak tomatoes are large, round tomatoes commonly found in supermarkets and used for sandwiches.

Plum tomatoes are small and egg shaped. They have a higher solid content and are often used in tomato sauce and paste.

They are also known as Italian aroma tomatoes. Cherry tomatoes resemble cherries and are eaten whole in salads. Pear tomatoes are small, pear shaped with a sweet flavour. There are red and yellow versions of this variety.

Yellow or orange tomatoes are popular for their low acid content and high sugar content.

They are low in lycopene. Sun dried tomatoes are plum tomatoes that have been dehydrated to preserve them and intensify their flavour.

Tomato is believed to benefit the heart. Lycopene, one of the most powerful natural antioxidants, is available in plenty in raw and ripe tomatoes and helps prevent prostate cancer.

Tomatoes are eaten throughout the world, although their seeds cannot be digested and pass straight through the intestines. They are extensively used in Mediterranean and Middle Eastern cuisines, especially Italian cuisine.

Now for a recipe.

Tomato and avocado Goat cheese Crostini

Ingredients

French baguette bread: 1
Olive oil: half tsp
Garlic minced: 20gm
Avocado (ripe): 2
Goat cheese: 300gm
Salt as required
Plum tomatoes: 40gm
Extra virgin olive oil: 2tbsp
Black pepper powder: quarter tsp
Fresh basil chopped: 30gm
Fresh basil leaves: a few

Method

Cut the bread into quarter inch thick diagonal slices. Deseed the tomatoes and dice them.

Pre-heat the oven to 350-degree C. Mix together garlic and olive oil. Brush the bread slices with the garlic oil.

Bake the bread for 10-15 minutes until golden brown and crisp.

Bring to room temperature.

Peel and dice the avocado. Mix together avocado, goat cheese and salt till smooth.

In a separate bowl, combine tomato, extra virgin olive oil, pepper powder and basil. To serve, spread each crostini with about one tablespoon of avocado mixture.

Then top with tomato basil mixture. Garnish with small basil leaves.

HRUDANANDA BEHERA

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