{"id":338,"date":"2024-10-08T19:11:49","date_gmt":"2024-10-08T10:11:49","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=338"},"modified":"2026-09-07T18:16:27","modified_gmt":"2026-09-07T09:16:27","slug":"tomato","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/tomato\/","title":{"rendered":"The benefits of tomato"},"content":{"rendered":"

Tomato is sweet and sour and slightly cold, a summer vegetable held to settle excess heat trapped in the body, moisten a dry throat and help the stomach work. Its fresh acidity and juicy flesh are what it is loved for, and it suits daily care when heat builds up in the body, or when you want something of the summer. From raw salads to chilled soups to stews and sauces, it belongs in Japanese and Western cooking alike, the vegetable that leads on colour.<\/p>\n

\"Tomato\"<\/figure>\n

When tomatoes are in season, their types, and how to choose them<\/h2>\n

If you want to enjoy what tomato does, it helps to know its season, its types and how to choose it. It is a nightshade-family vegetable in season in summer, loved for its fresh acidity and juicy flesh.<\/p>\n

The field crop in season in summer, and glasshouse tomatoes all year<\/h3>\n

Tomato belongs to the nightshade family, like aubergine and sweet pepper, and is used in cooking around the world. The season for the field crop is summer, around June to September, and fruit that has had plenty of sun has a good balance of sweetness and acidity and a fuller flavour. Glasshouse tomatoes are sold all year, and the winter-to-spring crop, grown slowly in the cold, is loved for the sweetness it carries. Good raw and clean on the palate, of course, and cooked it gains savour and depth. Raw or cooked, it is a vegetable with a wide range.<\/p>\n

Large tomatoes, cherry tomatoes and cooking tomatoes<\/h3>\n

Tomatoes can be chosen by size and by use.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Large tomatoes<\/td>\nMomotaro and the like. The most common, good raw and in cooking<\/td>\n<\/tr>\n
Cherry tomatoes<\/td>\nSmall and strongly sweet. For salads and colour in a lunchbox<\/td>\n<\/tr>\n
Cooking tomatoes<\/td>\nSan Marzano and the like. Savour comes out with heat, for sauces and stews<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For raw use and for salads alike, everyday large tomatoes are handy. For colour in a salad or to eat as they are, strongly sweet cherry tomatoes and fruit tomatoes suit. For sauces and stews, where they will be cooked, cooking tomatoes, with firm flesh and little water, give the best savour. Yellow and orange tomatoes can be used to add colour. Choose by the dish and tomato shows its best.<\/p>\n

How to choose them, and how to skin them<\/h3>\n

When picking out good tomatoes, these are the things to look for.<\/p>\n