Is a tomato a fruit or a vegetable?
The answer to that question depends largely on whether you want to dissect it or eat it.
Let me explain...
If you cut open a tomato you will find seeds which in technical and botanical terms makes it a fruit — along with cucumbers, squashes, courgettes, aubergines, peppers, pumpkins and avocados to name a few.
However, the US Government may beg to differ. That's because in 1883 they passed a tariff act, demanding that importers of vegetables pay a specific tax -- a tax which did not apply to the importation of fruits.
Ten years later, a group of tomato importers filed a law suit against the government, hoping to recover taxes already paid by arguing that botanically, tomatoes were a fruit and therefore not subject to the tariff. However, the court ruled that tomatoes most definitely are a vegetable as they are typically served with main courses and not as desserts.
[See also: The 10 most polluted fruits and vegetables]
Personally, I'm not convinced but no matter how you classify them, there's no arguing that tomatoes are a great nutritious, delicious addition to any diet. Here just a few reasons why …..
Immune strengthening: Tomatoes are an excellent source of Vitamin C which not only helps to keep your immune system in tip top condition but reduces inflammation helping to combat everything from facial lines to heart disease.
Anti-aging: Tomatoes contain the antioxidant lycopene, which helps to prevent premature aging by protecting the skin from UV damage.
Cancer-preventing: Lycopene is also known to help protect against cancer, particularly prostate cancer in men. Cooking helps to increase the amount of lycopene the body can absorb so grill them with your steaks, add them to your curries and use tinned tomatoes to make soup and pasta sauces.
Cholesterol-lowering: Tomatoes are a good source of fibre, plus potassium and niacin, which all help to keep cholesterol levels in check.
Two mouthwatering tomato-based recipes:
Sensational tomato salad
For a really delicious lunch or light supper take a selection of different ripe, in season, tomatoes such as plum, yellow and red cherry tomatoes and large, beef tomatoes. Roughly chop them into a bowl. Add a drizzle or good balsamic vinegar and a little virgin olive or rapeseed oil, a generous handful of basil leaves and season well with salt and pepper. Leave for 30 minutes for flavours to mingle and then just before eating rip up some soft, fresh bread into small, bite size chunks and throw in. Toss lightly, serve and eat immediately.
Super easy Roasted Tomato and chorizo sauce
For a really delicious topping for pasta or pizza roughly chop 4 — 5 medium size tomatoes per person and place in a roasting tin. Finely chop some smoked chorizo (approx 2 inches of sausage per person) and sprinkle over the tomatoes. Finish with a drizzle of balsamic vinegar and a little olive oil and roast in a hot oven for approximately 20 — 25 minutes. Serve immediately along with plenty of torn basil leaves over freshly drained pasta.
Which is the best oil to cook with?
