7 Types of Tomatoes and How to Use Them in Recipes

Find out how to adapt each of them to different types of preparations

Tomato is a fruit widely used in different recipes and frequently consumed in everyday life, standing out for both its culinary versatility and its health benefits. Rich in essential nutrients, such as vitamins A, C and K, as well as minerals such as potassium and antioxidants, especially lycopene, it contributes to maintaining cardiovascular health, strengthens the immune system and helps prevent chronic diseases.

In addition, there is a huge variety of flavors, shapes and sizes of tomatoes. In this perspective, the nutritionist of the restaurant Água Doce Sabores do Brasil, Tamiris Pitana, explains the different types and which one is best suited to different recipes. Watch!

1. Cherry tomatoes

Very popular in products foodiecherry tomatoes can be served raw or cooked. It has a high content of vitamin C and antioxidants. It is used in skewers, salads and canapés, as well as to prepare sugared almondIt has a sweet, refreshing taste and is usually found in red or yellowish color.

2. Tomato grape

Confused with the cherry tomato, the grape It has a more elongated shape, is fleshy and has a sweet flavor. The name grapewhich in English means grape, comes from the resemblance to the fruit, due not only to the shape of the ingredient, but also to the stem of the fruit gathered in bunches. This type goes best with salads, snacks and cold dishes.

3. Carmen tomato (salad tomato)

According to the Brazilian Agricultural Research Corporation (Embrapa), the carmen tomato It is the most produced in Brazil. It has a less intense flavor, more acidic and lasts a long time. Due to its water content it is usually not suitable for sauces, but it is ideal for preparing salads.

4. Italian or Roma tomatoes

Rich in lycopene, it is a powerful antioxidant. The Italian tomato, longer and fleshier, has less acidity and fewer seeds. More sensitive than other types and, due to its rapid ripening, it deteriorates easily. It is recommended to eat it cooked, as it is perfect for preparing sauces.

5. Persimmon tomato

It has a natural sweetness and a compact consistency. O tomato-Persimmon is considered the largest tomato, being rich in vitamin A and lycopene. It has good acidity and freshness in flavor. Not ideal for sauces, but excellent for baked dishes, salads and vinaigrettes.

6. Campari Tomato

Perfect for recipes that require a more sophisticated presentation, the Campari tomato has a vibrant red interior and a thinner, shinier skin. It has a sweet, juicy flavor, with a size that varies from small to medium. It is a source of vitamin C and antioxidants.

7. Momotaro Tomato

Of Japanese origin, the momotaro tomato is the most expensive on the market, has a soft consistency, pink color, numerous segments and less acidity. It is a long-life ingredient and stands out in appetizers, salads and cold sauces.

How to choose tomatoes?

Given the diversity of fruits, it is normal for consumers to be confused in deciding which one is best suited to the dish they are about to prepare. In addition to checking whether the tomatoes are free from stains or dents at the time of purchase, it is necessary to analyze the type of food that will be prepared. For sauces, for example, the softer and darker ones are recommended; As for salads, firmer and reddish-colored variants are preferred.

By Marcela Battista

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.