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The brand of tomato you should never buy: here’s which one



One of the scientific names of the tomato is “Licopersicum esculentum”, a name that recalls the term “lycopene”, that is to say a substance contained in abundance in the tomato which has known antioxidant properties. The tomato is native to the American continent, it is said that it arrived in Europe immediately after the discovery of America and is yellow in color. Today the tomato is widespread as a vegetable crop throughout Italy, the stem and leaves are pubescent and covered with short glandular hairs which, when crumpled, give off a very characteristic smell.

The stem of the tomato in some types has an indeterminate development if it grows continuously in height; in other types, development is determined if height growth stops after the formation of a certain number of inflorescences. The flowers, inflorescences in clusters, have a straw-yellow color and develop first on the upper floors. These fruits are berries of very variable shape and size, globose, flattened and elongated, smooth or ribbed. Inside each single berry divided into chambers, many small, rough, flattened seeds are submerged.

To raise indeterminate types of tomatoes (i.e. most of those grown in small gardens), it is necessary to remove all the side shoots, called females, which develop at the base of the leaves, otherwise too many inflorescences would form and the plants would bear fruit of reduced size and poor quality. In some vigorous small-fruited varieties, such as cherry, instead of a single stem, two or three can be grown. On the other hand, with regard to specific varieties of tomato, neither topping nor demineralization is carried out and the tomatoes must be equipped with effective high supports, even more than 2 m or 2.5 m, and fertilize for a good part of the entire production cycle.

Among the most cultivated varieties of all we have: La Cuore di bue, replica watches that have a pinkish green color, whose shape resembles that of a drop and is ideal for salads; The San Marzano, also called pear tomato which is used for preserves and for the preparation of sauces; The Pachino IGP which is very soft, whose pulp is particularly firm and the skin is very smooth. It is ideal for seasoning cold pasta and for cooking fish en papillote; The Datterino: very small and round, often used to accompany aperitifs; The Costoluto Fiorentino variety of medium to large size, characterized by a fleshy and tasty pulp; The Cupido or red cherry tomatoes, medium in size.

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