Green Tomato // vegetable (botanically a fruit)

🌱🍅🤔 Did you know you can eat green tomatoes that haven’t turned red? Green tomatoes are more tart and acidic than red ripe but they’re delicious fried, pickled, and roasted as well as you can do salad, chili, or chutney. Pickled green tomatoes are Grandma Sita’s favs (recipe below).

☀️ Luckily end-of-summer is still tomato season, let’s find out more about this fruit. Remember, tomatoes are botanically defined as fruits because they form from a flower and contain seeds. Still, they’re most often utilized like vegetables in cooking.

💪 Fresh tomatoes are low in carbs. They are also a good source of several vitamins and minerals, such as vitamin C, vitamin K, and potassium.

👩‍🍳 Tomatoes are incredibly versatile and provide much flavor, juiciness, and bright colors whether they’re roasted, marinated, blended into a soup, turned into a chutney, or eaten raw.

👵❤️ Grandma Sita’s tips:

*It’s so easy to store green tomatoes for later use. They need to stay at room temperature, ideally in a single layer out of direct sunlight (like a windowsill), and little by little, they will begin to ripen.
*Colour is the best indication of ripeness, but the feel of the tomato is also essential. There are many ways to store tomatoes, you can dry, can, freeze, grill, and stuff them.
*There’s nothing better than tomato season from May to September. Here is an easy tomato jam/marmalade recipe that you need to make with ripe tomatoes left. 

📗 The tomato plant originated in western South America and Central America. There are currently more than 10,000 varieties of tomatoes, these come in a variety of colors including pink, purple, yellow, white, and even black. 

🌎 Eating local and seasonal fruit and vegetables helps to reduce food waste, saves resources, improves food quality and healthy habits, and boosts the local economy.