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grams) contains 35 calories. For that very modest amount of energy, tomatoes provide 40 percent of the recommended daily allowance of Vitamin C and 20 percent of the Vitamin A allowance.
They are also a cholesterol free food very low in sodium (only 10 milligrams). That’s a real plus for those on special diets.
Basic Tomato Preparation
To Peel: Peeling fresh tomatoes is not necessary, unless the fruit is to be cooked. Heat causes skins to slip away from the flesh, so it is best to peel a tomato before adding it to a heated dish. To peel fresh tomatoes, submerge them in a bowl of boiling water for about 30 seconds. Transfer to cold water and the skins will slip off.
To Seed: Scrape seeds away from the flesh with a pointed utensil, such as a grapefruit spoon, being careful not to puncture skin. Note: Tomato seeds contain significant nutritional qualities and few recipes are affected by seeds. Avoid seeding if possible.
To Slice: Using a serrated knife, slice tomatoes length-wise, rather than crosswise, to retain juice.
To Stuff: Cut off stem and scoop out seeds and pulp with sharp utensil, such as a grapefruit spoon, being careful not to puncture skin. Sprinkle the cavity lightly with salt and
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