Tomatoes
Flavour Profile
Sweet, acidic and naturally savoury. Tomatoes are one of the few ingredients that can bring sweetness, freshness, acidity and umami to the same dish.
Health Benefits
Tomatoes bring vitamin C, potassium and lycopene.
Lycopene is the clever one.
Fresh tomatoes contain it, but cooking tomatoes, including the process used to make canned tomatoes, makes it easier for your body to absorb. Add a little oil and absorption improves even further.
So tinned, roasted and slow simmered tomatoes aren't just convenient. They're nutritionally smart too.
Buying Tips
A tomato should smell like a tomato. If it looks perfect but smells of nothing, chances are it'll taste of nothing.
Look for good colour, firm flesh and avoid badly bruised fruit unless you're using it immediately.
Storage
Store at room temperature out of direct sunlight.
Cold temperatures dull flavour. If refrigerated, bring back to room temperature before eating.
Cooking Uses
Salads, sauces, soups, roasting, curries, sandwiches, salsa and pasta dishes.
Forkin' Food Theory
Tomatoes are naturally rich in glutamate, one of the compounds responsible for umami.
That is one reason they pair so well with parmesan, mushrooms, anchovies and soy sauce.
If you love tomatoes, you already love the flavour compounds people associate with MSG.