Edible Tomato (Cultivated Tomato)

Edible Tomato (Cultivated Tomato)
Lycopersicum esculentum Mill. (Solanum lycopersicum L.)
Family Solanaceae

Description of Tomato

Edible tomato (cultivated tomato) is an annual (in cultivation) or perennial herbaceous plant, 0.5–2 m tall, with glandular pubescence, sharply pronounced on young parts. The stem is cylindrical, highly branched, becoming prostrate with age. Leaves are simple, alternate, 15–30 cm, interruptedly imparipinnately dissected, with alternating large and small segments, glaucous underneath, more densely pubescent; large segments are petiolate, entire to pinnately divided; small segments are sessile or petiolate, elliptical or lanceolate. Flowers are regular, pentamerous, 1.5–2.5 cm in diameter, lemon-yellow, in cymose racemes; calyx with subulate lobes, persistent with the fruit; corolla with reflexed lobes; stamens initially fused into a tube around the pistil, then separating into groups; ovary superior. The fruit is a juicy, fleshy, multi-seeded berry, 1.5–10 cm, rounded, flattened or elongated, yellow, orange, pink, or red, smooth or segmented. Seeds are flattened-round-reniform, 3–4 mm long, 2–2.5 mm wide, up to 0.5 mm thick, covered with a mucous layer when fresh or light hairs when dry. Popular varieties include 'Beefsteak', 'Cherry', 'Roma', 'Heirloom' varieties (e.g., 'Brandywine', 'Mortgage Lifter'), and 'Grape' tomatoes. Flowering occurs in July–September, fruiting from August. Self-pollinating. Aztec name "tumantla" – large berry; Italian "pomidoro" – golden apples.

 

Habitat and Ecology of Tomato

The homeland of the tomato is the northwestern part of South America (Peru, Ecuador, Mexico), where it is found in the wild. It is cultivated in Europe, Asia, Africa, North America, and Australia, both in open ground and greenhouses. It prefers loose, fertile soils (pH 6.0–6.8), temperatures of 20–30 °C, and watering with 15–20 L/m² once every 5–7 days; it does not tolerate frost. It reproduces by seeds (sowing in March–April). Yield: 5–10 kg/m². Care involves tying up, pinching off suckers, fertilizing with potassium and phosphorus (20–30 g/m²), and protection from late blight and the Colorado potato beetle. Environmentally, it enriches the soil with organic matter and is used in crop rotation after legumes.

 

Tomato Raw Material

Raw materials: fruits (fructus Lycopersici), juice (succus Lycopersici), seeds (semen Lycopersici). Fruits are harvested in August–October, dried at 40–50 °C (yield 10–15%) or frozen. Firm red fruits without damage are stored in glass jars filled with boiled water (change every 2 weeks), or in plastic bags at 0–1 °C. Cracks on fruits are sprinkled with salt. Seeds are collected from ripe fruits, dried at 25–30 °C (yield 90–95%). Quality: fruits – undamaged, red or yellow; juice – homogeneous; seeds – light, moisture ≤12%. Store in airtight containers (fruits: 6 months; juice: 1 year; seeds: 3 years). The smell of fruits is sweetish, seeds are neutral.

 

Chemical Composition of Tomato

Fruits contain: oligosaccharides (2–7%, fructose, raffinose, verbascose, sucrose), polysaccharides (fiber 0.8–1.5%, pectins), ascorbic acid (15–30 mg%, almost daily dose), lycopene (up to 7.6%, carotene isomer), β-carotene (up to 2 mg%), xanthophyll, vitamins (B1 up to 0.5 mg%, B2 up to 0.3 mg%, B6 up to 0.1 mg%, K, PP up to 0.7 mg%, folic, pantothenic, nicotinic acids), organic acids (citric, malic, oxalic, isocitric, tartaric, succinic, up to 2.1%), sterols, triterpene saponins, purines, phytoncides, proteins, enzymes, amino acids, minerals (potassium, calcium, copper, zinc, phosphorus, iodine, fluorine, iron in quantities exceeding meat, milk, fish). Seeds: proteins (33%, including lysine, superior to soy, peas, sunflower, and all essential amino acids), fatty oil (80% polyunsaturated acids), retinol, thiamine, riboflavin. Leaves: essential oil, glycoalkaloids. Unripe fruits contain chlorophyll and solanine (a glycoside that gives a bitter taste). Caloric content of fruits: 20–25 kcal/100 g.

 

Action and Application of Tomato

Tomatoes have antioxidant, hypotensive, bactericidal, digestive, and antipyretic effects. They are used for hypertension, atherosclerosis, hypoacid gastritis, intestinal atony, obesity, diabetes mellitus, liver diseases, heart diseases, glaucoma (glaucoma), metabolic disorders, and nervous system overstrain. Fruits and juice stimulate hematopoiesis (due to folic acid and trace elements), lower cholesterol (thanks to pectins), stimulate appetite, enhance gastric juice secretion and intestinal peristalsis, and suppress pathogenic bacteria. Juice, including canned, retains the digestive properties of fresh fruits; a glass of juice contains half the daily dose of vitamin A. Externally, pulp is used for calluses, dermatomycoses, purulent wounds, and skin ulcers. Seeds support the cardiovascular system. Leaves (in decoctions) are used as an insecticide against aphids and the Colorado potato beetle. Fruits are included in the diet of healthy people, pregnant women, and patients with cardiovascular and gastrointestinal diseases.

 

Precautions for Tomato Use

Excessive consumption of fruits (over 500 g/day) or juice (over 300 ml/day) can cause diarrhea and intestinal spasms. Unripe fruits contain solanine, which is toxic in doses over 50 g/day. Store raw material at humidity ≤12%. Do not give more than 50 g/day of fruits to children under 3 years old. Limit canned tomatoes with salt for hypertension and kidney diseases. For cholecystitis, enterocolitis, and inflammatory diseases of the digestive tract, remove the skin to avoid reflex spasms. Green parts of the plant are moderately poisonous; contact with leaves can cause dermatitis. High-yield large fruits with smooth surfaces are not always of high quality in taste.

 

Contraindications for Tomato Use

Cholelithiasis (due to the risk of gallbladder spasms), stomach ulcer, gastritis with high acidity, allergy to Solanaceae, acute pancreatitis, renal failure.

 

Tomato Recipes

1. Juice for Hypertension. Drink 200 ml of juice once a day for 10 days.
2. Mask for Dermatomycoses. Apply the pulp of 1 fruit to the skin for 20 minutes, rinse, twice a week for 7 days.
3. Puree for Gastritis. Mince 100 g of pulp, eat before meals for 7 days.
4. Leaf Decoction as an Insecticide. Boil 50 g of leaves in 1 L of water for 20 minutes, spray plants.
5. Fresh Tomato and Basil Bruschetta: Dice ripe tomatoes, mix with fresh basil, minced garlic, olive oil, salt, and pepper. Serve on toasted baguette slices.
6. Gazpacho (Cold Tomato Soup): Blend ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and a pinch of salt until smooth. Chill thoroughly before serving.
7. Tomato and Feta Salad: Combine chopped ripe tomatoes, crumbled feta cheese, sliced red onion, and fresh oregano. Dress with olive oil and a splash of red wine vinegar.

 

Tomato Cosmetics

Tomatoes are used for skin care and are included in creams and lotions.

1. Mask for Oily Skin. Apply the pulp of 1 fruit for 15 minutes, rinse, twice a week.
2. Lotion for Dry Skin. Mix 50 ml of juice with 10 ml of olive oil, wipe skin once a day.
3. Facial Scrub. Mix 20 g of pulp with 10 g of sugar, apply for 5 minutes, rinse, once a week.
4. Mask for Acne. Mix 30 g of pulp with 10 ml of honey, apply for 10 minutes, rinse, twice a week.
5. Tomato Toner for Acne-Prone Skin: Mix equal parts tomato juice and witch hazel. Apply with a cotton pad after cleansing to help tighten pores and reduce oiliness.
6. Brightening Tomato Face Pack: Mash a ripe tomato and mix with a spoonful of yogurt and a pinch of turmeric powder. Apply to face for 15-20 minutes, then rinse for a brighter complexion.

 

Tomato in Cooking

Tomatoes are used fresh, canned, frozen, as well as in the form of tomato paste and juice. They are used in salads, sauces, soups, side dishes, meat and fish dishes, and preserves. Green fruits are pickled, ripe fruits are stuffed, fried, and baked.

1. Salad with Nuts. Mix 100 g of tomatoes, 1 onion, 20 g of walnuts, 20 ml of vegetable oil, salt, pepper, parsley greens, chill for 30 minutes.
2. Cream Soup. Boil 200 g of tomatoes, 100 g of potatoes, 50 g of carrots in 1 L of water for 20 minutes, mince, add salt.
3. Marinara Sauce. Boil 200 g of tomatoes, 10 g of garlic, 20 ml of oil for 15 minutes, mince.
4. Stuffed Tomatoes. Stuff 4 fruits with 100 g of cheese, 50 g of ham, bake for 15 minutes at 180 °C.
5. Cream Soup with Apples. Boil 200 g of tomatoes, 100 g of apples, 50 g of carrots in 1 L of water for 20 minutes, mince, add salt.
6. Classic Tomato Sauce: Sauté garlic and onion, add crushed tomatoes, fresh basil, oregano, salt, and pepper. Simmer for at least 30 minutes for a rich flavor.
7. Roasted Cherry Tomatoes: Toss cherry tomatoes with olive oil, herbs (rosemary, thyme), salt, and pepper. Roast at 200°C (400°F) until softened and slightly caramelized.
8. Tomato and Mozzarella Skewers (Caprese Skewers): Alternate cherry tomatoes, small mozzarella balls, and fresh basil leaves on skewers. Drizzle with balsamic glaze.
9. Sun-Dried Tomato Paste: Blend rehydrated sun-dried tomatoes with olive oil, garlic, pine nuts, and Parmesan cheese for a concentrated flavorful paste.

Tips: Remove skin for dietary dishes, add greens for aroma, sauté tomatoes in butter for soups.

 

Other Properties of Tomato

Tomatoes enrich the soil with organic matter and are used in crop rotation. A decoction of leaves and stems repels pests (aphids, Colorado potato beetle).