Comments on: Tantalizing Tomatoes…

By: ron plummer

ron plummer — Sat, 19 Feb 2011 08:04:04 +0000

will big boy tomatoes grow good in the philippines ?

By: Franzb69

Franzb69 — Fri, 17 Sep 2010 17:05:58 +0000

Growing heirlooms here in pque. Got seeds from seed swapping online.

By: Lex

Lex — Wed, 07 Oct 2009 09:11:01 +0000

I love tomatoes. The best way to keep them fresh for days (or even a week) is to wrap them in a paper. Two or three layers of paper is better. put them in a cool dry place. You can do the same with kalamansi.

By: kurzhaar

kurzhaar — Mon, 05 Oct 2009 19:06:30 +0000

Lycopene is oil-soluble and held in little “droplets” inside the tomato cell which is why cooking tomatoes makes the lycopene more bioavailable. You can increase lycopene absorbance also by making sure you eat your tomatoes with some source of fat (olive oil on your salad or in your tomato sauce). To your male readers, lycopene is believed to be beneficial for prostate health.

I recall reading about why minced garlic or herbs can taste different from the same ingredient pounded in a mortar…it has to do with breaking open cell components that contribute to flavour. Not sure if this applies to tomatoes, I have either eaten them out of hand (like an apple) or else sliced.

By: Marketfan

Marketfan — Mon, 05 Oct 2009 13:59:46 +0000

thanks bettyq and kurzhaar, tomato experts really.
tomatoes are nice to eat raw but cooked ones provide the most lycopene which is believed to prevent many kinds of cancer…lets make them into tomato sauce then..
maybe cutting tomatos with a knife make the metal react with it so it tastes differently? just like when they say lettuce leaves should be shredded by hand and not sliced by a knife..more expert opinion, please..

By: sonia

sonia — Mon, 05 Oct 2009 05:32:45 +0000

I love tomatoes, and I am just salivating when I saw the many variants you posted!
I have a question though, I know people who recommend putting tomatoes inside an improvised foil bag, which functions much like a paper bag but it’s open, and then store them in the refrigerator. Does this somehow affect the quality of the tomato? Does it lessen its mealy-ness from being in the refrigerator?

By: Gener

Gener — Sun, 04 Oct 2009 06:01:02 +0000

Kurzaar,
I think i said too far that tomatoes abroad are tasteless! and i may agree with you since its quite impossible for me to taste all tomatoes around the world. let me alter my words little bit since i simply compare what ive tasted and not mentioning all tomatoes worldwide ofcourse..You mentioned about acidity which i cant think but known that main source of being taste like sour! thats it, tomatoes in the philippines are quite stronger in acid content making it much flavourful..there maybe other countries who has thesame characteristics…The bad side of local tomatoes grown in the philippines are the shapes, they are not attractive as those abroad, black spots are obvious except those first harvest and sizes are smaller and most are oval shaped but taste is really strong and admirable….

By: kurzhaar

kurzhaar — Sat, 03 Oct 2009 20:40:16 +0000

Marketfan…bettyq beat me to an answer, but my additional comments:

1st photo:
Plum type: definitely Speckled Roman = Striped Roman (I grow these often, stripes are almost metallic gold in colour, unmistakable variety)
Dark tomato: there are many “black” tomatoes, my guess from the circular scarring pattern on the blossom end is that this is Noire de Crimee (Black Krim)

2nd photo includes green tomatillos (in the husk)

8th photo large yellow/red bicolors: these look much like the Gold Medal that I grew this year, the fruit relatively symmetric compared to Ananas or Hawaiian Pineapple, but all would be quite dense with irregular cavities when cut open, and have a marbled interior

Mila, tomatoes are a fruit and some recipes do treat them as such. I have had tomato jam in at least 3 countries, and a green (unripe) tomato pie that was surprisingly fruity in flavour.

Gener, I have to disagree very strongly with you that “tomatoes abroad…are tasteless”. You will recall that tomatoes are native to the Americas and do quite well on both North and South continents. Many of the most deeply flavoured varieties were developed in Europe and are adapted to shorter/cooler summers. While some varieties are selected for low acidity, there are many more that are quite high acid. Personally, I have been quite happy with my summer harvests (grown over a decade in three states with varying soil/weather conditions). My annual selections are chosen not just for appearance but for flavour, and I like a range from quite acid to very fruity to candy sweet to the very savoury flavour typical of the “black” tomatoes.

bettyq and others interested in growing tomatoes, also check out:
ventmarin.free.fr/passion_tomates/passion_tomate.htm

By: thelma

thelma — Sat, 03 Oct 2009 13:42:13 +0000

gener, i agree with you. those tomatoes found in the philippines that are big and not uniformly shaped are the best. i even like to eat them manibalang and with salt. dennis, you’re right…tomatoes opened by hand seem to taste better rather than cutting it with a knife. anyway, tomatoes are my favorite and can’t do without….

By: denise

denise — Sat, 03 Oct 2009 10:04:56 +0000

ooh tomatoes…food porn alright…hehe…when i was a kid and didn’t like the ulam…i would just have tomatoes with salt or patis with my rice :D

but has anyone else noticed, tomatoes opened by hand tastes different than if you cut it with a knife?