Tomatoes history reaches from South America to local markets, and it still shapes how we buy, store and preserve this staple. At a recent farmers market, boxes of ripe tomatoes drew steady interest from shoppers planning to can, freeze or eat them fresh. Freezing whole tomatoes for later is an option, and cooks can make canned salsa from thawed fruit as long as all released juices are included and tested, safe recipes are followed.
Food safety remains critical when canning. Experts advise acidifying all tomatoes before processing. Bottled lemon juice labeled from concentrate or reconstituted should be added in the correct amount, or citric acid can be used, to ensure proper acidity for safe home canning.
Botanists trace tomatoes to the Andes Mountains, where they grew wild before early explorers carried seeds to Europe. Initially, Europeans treated tomato plants as ornamental because they were considered poisonous. That belief was linked to the era’s serving ware. Tomatoes’ natural acidity could draw lead from pewter and other tableware, which contributed to illness among the wealthy and helped cement the fruit’s toxic reputation.
Seeds eventually crossed the Atlantic with colonists in the 1700s. Today, tomatoes are a mainstay in the United States. According to the U.S. Department of Agriculture’s Economic Research Service, the average American consumes more than 30 pounds each year.
Beefsteak, Roma, Heirloom, cherry and grape are just a few of the thousands of varieties grown globally. Roughly 96% of tomatoes destined for commercial processing are produced in California, while Florida, Indiana, Ohio and Michigan are also major producers.
Debate over whether tomatoes are fruits or vegetables depends on the lens. Botanically, they are the fruit of the vine because they carry seeds. Nutrition professionals categorize them as vegetables. In 1893, the Supreme Court ruled that tomatoes are vegetables.
If you favor salsa, ketchup, marinara, BLT sandwiches or tomato soup, you are part of a broad community of tomato fans. Abundant harvests can be put to work in many ways to deliver vitamin C, fiber and other nutrients associated with disease prevention.
- Blend a chilled gazpacho with tomatoes, cucumbers, peppers, onion and garlic.
- Top tomato slices with seasoned bread crumbs and shredded cheese. Add chopped basil or oregano and broil until the cheese melts.
- Add thin tomato slices to pizza, grilled cheese or panini, finishing with fresh herbs for flavor.
- Marinate tomato wedges and cucumber slices in a zesty dressing for a quick side salad.
- Stuff whole tomatoes with tuna or chicken salad and mix the scooped interiors into the filling for added nutrition.
For long-term use, tomatoes can be canned, frozen or dried. Homemade tomato juice, spaghetti sauce or chili made from preserved garden tomatoes can brighten winter meals.
Anyone planning to can tomatoes or salsa should use research-tested recipes, add the recommended lemon juice, and follow proper processing times. For detailed guidance on food preservation, visit the North Dakota State University Extension website and navigate to Food Preservation, then Can Tomatoes and Tomato Products.
Tomatoes history and food preservation
Here is a simple Italian-inspired starter to serve over toasted bread.
Fresh-from-the-Garden Bruschetta
- 2 tomatoes, seeded and diced
- 2 tablespoons red onion, diced
- 2 tablespoons basil, chiffonade
- Zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Crackers and/or toasted or grilled bread rounds
Note: Chiffonade means slicing herbs into long, thin ribbons.
Rinse all fresh produce and prepare as directed. Gently combine ingredients in a bowl, then refrigerate for at least 1 hour so flavors meld. Serve with crackers or toasted bread.
Makes four servings. Per serving: 50 calories, 3.5 grams fat, 5 grams carbohydrate, 1 gram fiber and 5 milligrams sodium.
Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a food and nutrition specialist with North Dakota State University Extension and a professor in the Department of Health, Nutrition and Exercise Sciences.
According to the U.S. Department of Agriculture’s Economic Research Service, the average American consumes more than 30 pounds each year, reflecting trends similar to those covered in USDA directive won’t halt dairy sustainability efforts.
According to the U.S. Department of Agriculture’s Economic Research Service, the average American consumes more than 30 pounds each year, underscoring dietary patterns noted by the U.S. Department of Agriculture.