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7 – WHICH TOMATO VARIETY IS THE TASTIEST? Among 10,000 varieties, we have the Raf tomato, which strongly contrasts acidity and sweetness—the perfect tomato for your salads. The Rosa de Barbastro also stands out, with its sweet flavor, thin skin and consistent pulp.
8 – IS IT TRUE THAT THE FIRST TOMATOES WERE POISONOUS? During the 18th century in Europe, tomato consumption significantly decreased due to its nickname, poisoned apple. This came about after aristocrats fell ill and died from consuming tomatoes. It happened because wealthy Europeans used dishes made of lead. When the food was served, the acidity of the fruits melted the lead, causing deaths by poisoning. Around 1880, with the invention of pizza in Naples, tomatoes overcame the distrust of European kitchens.
9 – WHY SHOULD THEY NOT BE STORED IN THE REFRIGERATOR? Tomatoes lose their flavor when the temperature drops below 12 degrees Celsius (53 F.) because the cold affects the enzymes responsible for their taste. In addition, the cold also alters its texture, as it breaks down the fruit’s membranes. Therefore, it is best to store tomatoes in a basket in the kitchen; or on the balcony, but protected from light.
10 – HOW TO MAKE GREEN TOMATOES TURN RED? Place them in a paper bag, seal them, and store them in a warm place. By keeping the tomatoes together, the ethylene they emit will stimulate ripening. You can also add a ripe banana or apple to the bag to speed things up. Once a tomato is ripe, remove it from the bag and enjoy it immediately.
Tomatoes are rich in vitamin C, which strengthens the immune system. They are also low in calories and rich in fiber, which makes them an excellent choice for weight loss.
Tomatoes are an essential source of income for many farmers around the world. In countries such as Italy and Spain, the economy depends on their production. In the U.S., the tomato industry generates billions of dollars each year.
The tomato also has cultural significance; its presence on the table is a symbol of family and community. Tomatoes are a vital ingredient in Italy’s pasta sauce, and its fame is celebrated annually during the “Tomato Festival” (Tomatina) in September.
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