Why Tomatoes Are Amazing: History, Nutrition & Easy Ways to Cook Them

Why Tomatoes Are Amazing: History, Nutrition & Easy Ways to Cook Them

Tomato Season is Here! 🍅

Gardeners are harvesting more than they can handle, and for the rest of us, the markets are overflowing with gorgeous varieties.

I do not grow my own, but I love eating them—especially when I stumble across something unusual. My new favourite raw tomato is the heirloom variety. Perhaps it’s the look of them—so plump and full character—that makes them irresistible.

For roasting though, I cannot resist cherry tomatoes. They blister up beautifully in the oven and turn unbelievably sweet.

 


 

A Short History of the Tomato

The tomato has a fascinating journey.

  • The word tomato comes from the Aztec tomatl.

  • Tomatoes were grown by the Incas and Aztecs as far back as 700 AD.

  • Legend suggests Jesuit priests first carried them from Mexico to Italy.

In Britain, tomatoes were initially feared. According to the Smithsonian, in the 1700s many people believed the fruit was poisonous. Wealthy families often ate from pewter plates high in lead, and the tomato’s acidity caused the lead to leach—making people sick. The tomato was nicknamed the “golden apple” and grown as an ornamental plant.

It was not until the 19th century, thanks to the influence of Italian cooking, that tomatoes were embraced in British cuisine. 


 

Amazing Health Benefits

There’s always a debate: are tomatoes healthier raw or cooked? The answer is both!

  • Raw tomatoes are rich in vitamin C, eating them raw preserves delicate nutrients.

  • Cooked tomatoes boost the absorption of lycopene, a powerful antioxidant linked to heart health and cancer prevention.

Bottom line: Enjoy a mix—fresh in salads and sandwiches, roasted or stewed in sauces—for the best of both worlds. 


 

Shopping & Storing Tomatoes

Shopping at the farmer’s market? Bring your SpaZa produce bag. The padded round bottom will protect your delicate tomatoes. 

Bought them wrapped in plastic? Do your tomatoes a favour: remove them from plastic as soon as you get home.

🍅 Never refrigerate tomatoes—cold ruins their flavour.
Instead, keep them in a bowl on the counter, or transfer them into one of our organic cotton produce bags. 


When There Are Too Many Tomatoes…

When I have an abundance, I turn to Shakshuka. It was one of the first recipes I learned to cook at college, taught by a Middle Eastern friend. Simmering whole tomatoes down takes time, but the flavours are worth every minute, especially when the poached eggs break into that rich sauce. Those dinner parties were such fun! 

👉 Comment below with your favourite way to use excess tomatoes—We’d love to hear your ideas!

 


Pro Tips for Cooking

  • To remove skins easily: cut an “X” in the bottom and plunge them into hot water.

  • To deepen flavour: add a spoonful of sugar while cooking.

  • Anchovy (or a few drops of fish sauce) brings an amazing depth to tomato sauce. 

 

Recipes to Try

Cooked:

Fresh:


 

Don’t Forget the Cover!

Whether you’re storing leftovers or carrying a salad to a gathering, keep your creations stylish and protected under a SpaZa Dish Cover.

 

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