Tomato
Solanum lycopersicum
Raw IngredientEssence
The New World fruit that conquered the Old. From Italian marinara to Indian curry, tomato brought acidity, sweetness, and umami to cuisines that had never tasted it.
Nutrition Facts per 100g (standard reference)
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Roma/Plum
Sauces — meaty, less juice
Beefsteak
Sandwiches, slicing
Cherry/Grape
Salads, roasting, snacking
San Marzano
The gold standard for Italian sauce
Green Tomato
Frying, chutney, pickling
Cooking Methods
Slow Roast
Low oven concentrates flavor and sweetness
2-3 hoursQuick Sauce
Crushed tomatoes, garlic, basil — simple perfection
20 minRaw
Peak summer tomatoes need nothing but salt
ImmediateSun-Dry
Intense flavor concentration
2-3 daysWhere It's Used
Used across 20+ cuisines worldwide
Recipes Using Tomato
Abobo
Togolese
Achar
Nepali
Achar Gosht
Pakistani
Achichuk
Uzbek
Ackee and Saltfish
Jamaican
Adana Kebabı
Turkish
Adémé Dessi
Togolese
Adjagbede
Beninese
Æggekage
Danish
Afghan Salata
Afghan
Agatogo
Rwandan
Agatoke
Burundian
Agushi Stew
Ghanaian
Agwalii
South Sudanese
Ai Manas Sauce
Timorese
Ajapsandali
Georgian
Akoho Misy Sakamalao
Malagasy
Akoho sy Voanio
Malagasy
Akoume Fetri Dessi
Togolese
Akume
Togolese
Albóndigas en Salsa
Spanish
Alcapurrias
Puerto Rican
Aljotta
Maltese
Alloco
Ivorian