Fresh tomato

AstroTurf

AstroTurf

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Do you eat them?

Personally love em, some tabasco sauce and a tiny bit of salt, eat like an apple :) awesomeoness.
 
yes nothing like a fresh tomato sliced and eaten just like that .
 
Nope - only two acceptable uses for them - ketchup and pasta/pizza sauce.

BTW tomato sauce is the only fruit that belongs on pizza.
 
Problem is most of what we get in supermarkets as tomatoes have close to zero flavour. Because they're very perishable products and consumers complained of them going off to quickly, they now stock hybrids and pick them long before maturity. In fact they pick them green and turn them red with a quick ethylene compound gassing. I call them holocaust tomatoes because of this, and because they hardly have any nutrients in them. No comment about the flavour with this metaphor.

The problem with this entire process is that although they're bright red and the right firmness, they have close to no flavour resembling that of a tomato whatsoever and the texture is mealy. They also cultivate them to produce less sugar as this aids degradation of the tomato, so they're hardly ever sweet, which they should be.

Best bet is to ditch perishables shopping at your supermarket and find a local green-grocer to supply you with decent veg. Fresh fruit is nearly always ripened with ethylene so that they have a longer shelf life, but the problem is that the the vast majority of the them do not ripen properly once picked, so they use ethylene to change the colour to resemble that of a ripened fruit...
 
DJ needs a tinfoil hat.

Woolies has the best cherry tomato's, omw i love them. bowl of avo with cherry tomatoes and tin of tuna :D. Hells yea!!!!!!!!!!
 
DJ... said:
Problem is most of what we get in supermarkets as tomatoes have close to zero flavour. Because they're very perishable products and consumers complained of them going off to quickly, they now stock hybrids and pick them long before maturity. In fact they pick them green and turn them red with a quick ethylene compound gassing. I call them holocaust tomatoes because of this, and because they hardly have any nutrients in them. No comment about the flavour with this metaphor.

The problem with this entire process is that although they're bright red and the right firmness, they have close to no flavour resembling that of a tomato whatsoever and the texture is mealy. They also cultivate them to produce less sugar as this aids degradation of the tomato, so they're hardly ever sweet, which they should be.

Best bet is to ditch perishables shopping at your supermarket and find a local green-grocer to supply you with decent veg. Fresh fruit is nearly always ripened with ethylene so that they have a longer shelf life, but the problem is that the the vast majority of the them do not ripen properly once picked, so they use ethylene to change the colour to resemble that of a ripened fruit...
Click to expand...

When it comes to canned tomatoes I buy those imported ones, they look 'longer' and dunno what you call them? They just taste better.

Fruit and veg I buy from a local fruit & veg shop. One mates wife also supplies organic stuff.
 
DJ... said:
Problem is most of what we get in supermarkets as tomatoes have close to zero flavour. Because they're very perishable products and consumers complained of them going off to quickly, they now stock hybrids and pick them long before maturity. In fact they pick them green and turn them red with a quick ethylene compound gassing. I call them holocaust tomatoes because of this, and because they hardly have any nutrients in them. No comment about the flavour with this metaphor.

The problem with this entire process is that although they're bright red and the right firmness, they have close to no flavour resembling that of a tomato whatsoever and the texture is mealy. They also cultivate them to produce less sugar as this aids degradation of the tomato, so they're hardly ever sweet, which they should be.

Best bet is to ditch perishables shopping at your supermarket and find a local green-grocer to supply you with decent veg. Fresh fruit is nearly always ripened with ethylene so that they have a longer shelf life, but the problem is that the the vast majority of the them do not ripen properly once picked, so they use ethylene to change the colour to resemble that of a ripened fruit...
Click to expand...

I buy most of my veggies from foodlovers. I always used to complain about the stuff going rotten so quickly until someone told me a similar story.

ponder said:
When it comes to canned tomatoes I buy those imported ones, they look 'longer' and dunno what you call them? They just taste better.

Fruit and veg I buy from a local fruit & veg shop. One mates wife also supplies organic stuff.
Click to expand...

The long tomato is called a San Marzano. Delicious but expensive. The Roma tomato is also really good, but not as sweet as the San Marzano.
 
killadoob said:
DJ needs a tinfoil hat.

Woolies has the best cherry tomato's, omw i love them. bowl of avo with cherry tomatoes and tin of tuna :D. Hells yea!!!!!!!!!!
Click to expand...

Cherry tomatoes are fine because they're harvested on the vine and people use them quickly after purchase - smaller volume of product - so farmers can pick them once they're ripe.

I'm talking about ordinary tomatoes...
 
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ponder said:
When it comes to canned tomatoes I buy those imported ones, they look 'longer' and dunno what you call them? They just taste better.

Fruit and veg I buy from a local fruit & veg shop. One mates wife also supplies organic stuff.
Click to expand...

I'm a huge fan of tinned tomatoes because they tend to use older tomatoes in the process and the flavour is fantastic for cooked recipes. And yeah if you're buying imported canned tomatoes and they're expensive, then it might be San Marzano.

There are some causes for concern though when it comes to canned tomato. The lining of canned products is made from a chemical called bisphenol-A, which is an endocrine disruptor in humans. It's added to prevent spoilage and botulism poisoning from the canning process. Now there was a torrent of activity around BPA for some time, and some proponents of its dangers were going on and on about it being the cause of every disease under the sun, because traces of BPA are found in the urine of 90% of human beings. This is a fact, and the concentration at the time was pretty alarming. The issue goes deeper though, because simply being present in urine does not indicate that it is a danger - what's important are the blood concentration levels.

New research shows that BPA is found in infinitesimally low concentration levels in the blood, even when present in higher doses in the urine. So all in all, the stuff passes through and has absolutely no impact on us, however I wouldn't recommend that pregnant women eat canned products all that often. The issue here is that it bio accumulates in pregnant women and can multiply the blood concentration levels. Because it's an endocrine disruptor, it's definitely not something you want to risk. So steer clear of canned products while you're pregnant or at least minimise your intake.

Bottom line is that there is no health risk except to pregnant women. The FDA's stance is that more research needs to be done into the stuff, but for now unless you're munching twelve cans of tuna and 10 cans of tomatoes per day, you're pretty safe from dangerous levels of BPA exposure...
 
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DJ... said:
I'm a huge fan of tinned tomatoes because they tend to use older tomatoes in the process and the flavour is fantastic for cooked recipes. And yeah if you're buying imported canned tomatoes and they're expensive, then it might be San Marzano.
Click to expand...

Can't remember the name but they were from Spain & Italy, also cheaper than the local stuff.
 
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