Tomatoes (tomates)

Are Tomatoes a Fruit or a Vegetable?

Tomatoes are classified botanically as berries, therefore considered as a fruit.
It's the edible berry of the tomato plant, with its family name, Solanaceae. However, we normally classify tomatoes under vegetables.

In conclusion, the tomato is the most popular fruit vegetable - eaten both raw or cooked.

What are the Benefits of Eating Tomatoes?

According to the French Ministry of Agriculture's Aprifel, tomatoes are high in vitamins C, A (beta-carotene like in carrots and apricots), B and potassium. 

Particularly high in water content, they're healthy eaten regularly as low in calories and refreshing in summer - particularly during a heatwave. Be careful of eating too many, however, as they can have a laxative effect on some people.

When Did Tomatoes Come to Europe? Its Origins

Originally cultivated in Peru around the 12th century, Hernàn Cortés discovered tomatoes in Mexico in 1521 and brought them back to southern Spain in 1523. They arrived in Europe even before potatoes! (source: Larousse Gastronomique, French gourmet dictionary).

Its name comes from the Aztec word, 'tomatl' then the Spanish word, 'tomate'.
According to the gardeners' tours at the King's Vegetable Garden in Versailles, in Europe, the tomato was reputed to be a toxic plant.

As of 1600, it was then classed as an decorative plant by French botanist, Olivier de Serres (known as 'apple of Peru'). As it was "diabolically red", it was also considered a sin to eat it (seen in the history museum in Marseille).

When Did Tomatoes Start to be Eaten in France?

It was only considered for consumption in the 18th century! The tomato came to French kitchens in 1790, following Spain and Northern Italy (1544). They first arrived in the French south - via Marseille, Corsica and Provence.

Known as Pomme d'Amour and Pomme d'Or (Apple of Love and Golden Apple), tomatoes eventually travelled north to Paris thanks to les Marseillais revolutionaries. They asked the inns around the Palais Royal to stock them and gradually tomato recipes became popular around Paris.

National Tomato Conservatory in France

France has a National Tomato Conservatory with over 700 vintage varieties. For more details of this location near Vouvray, see my article on the Loire Valley.

French Tomato Varieties

French markets use a mixture of named varieties and descriptions of a tomato's shape. This becomes confusing when the same traditional tomatoes are called heirloom in the US, heritage in the UK and tomates anciennes in France.

• Heirloom, heritage or tomate ancienne: older, open-pollinated varieties grown from saved seed. The term describes their history - not their size, colour or shape.
• Marmande: a traditional French heirloom or heritage tomato from Lot-et-Garonne; large, red, slightly flattened and ribbed - similar to a beefsteak tomato and one of the oldest French varieties (appeared in 1860s). There's an annual tomato festival, la fête de Marmande (1st weekend every July).
• Cœur de Bœuf or Cuor di Bue: a traditional Italian heirloom or heritage tomato; large, fleshy and heart-shaped - known as an oxheart tomato in English.
• Other French market favourites include Noire de Crimée (Black Krim), Ananas (Pineapple), Cornue des Andes, Roma and tomates grappes (vine tomatoes).

How to Choose the Best Tomatoes

Many standard supermarket tomatoes are selected for their uniform shape, firm texture, high yield and ability to survive packing and transport. Useful qualities - but flavour often comes second.

• Buy tomatoes in season and choose those that smell fragrant and yield slightly when pressed.
• Look for named, locally grown or properly vine-ripened varieties; an irregular "heirloom" appearance alone guarantees nothing.
• If pesticide residues concern you, consider organic, although organic does not necessarily mean residue-free or more flavourful.
• Wash all tomatoes gently under cool running water and dry before eating.

How to Store

Store them outside the fridge for 3-4 days with their stalk (pédoncule in French) intact. When lifting tomatoes at the market, lift with its stalk.

How Do You Concentrate Tomato Flavour?

Bought tomatoes and disappointed that they lack flavour? Alas, this happens too often when store-bought and they are not always packed with flavour at all times of year.

So the solution? Make these easy Oven Roasted Tomatoes: slice them and bake in the oven for a few minutes with a little olive oil and seasoning. It can turn the humblest tomato into an elegant starter for a dinner party.

What to put on Raw Tomatoes

When tomatoes are so fresh and full of flavour, simply slice them raw.

Top with a drizzling of good quality olive oil, a few turns of the salt and pepper mill.  Even better, sprinkle over some finely chopped fresh aromatic herbs such as basil, thyme or tarragon. Add slices of mozzarella to make a simple Italian Caprese Salad.

Recipes with Tomatoes

A collection of our favourite tomato recipes. Did you know that Alexandre Dumas says his Dictionary of Cuisine, "We eat the pulp as a purée and use its sugar as a seasoning". Rather clever sustainable cooking!

This French tomato tart sounds even too simple, without any eggs or cream. But try it - the flavours are fabulous with mustard and herbs.

Tomatoes are the main ingredient for a French Tian - roasted summer vegetables.

Another wonderful Provençal side dish are these slow cooked tomatoes in garlic and herbs (tomates à la Provençale).

Tomatoes are also one of the main ingredients in the French speciality from Nice, the classic Niçoise Salad. Discover the other authentic ingredients which may be surprising!

Have fun at any time of year by turning cherry tomatoes into a delicious talking point for apéritif (pre-dinner drinks). These candied cherry tomatoes are dipped briefly into a salted toffee then coated with poppy or sesame seeds.

Sliced tomatoes are roasted to prepare an elegant starter or appetizer. Get the easy recipe for oven roasted tomatoes with mozzarella.

Add freshly chopped tomatoes at the end of cooking to this pure vegetable soup.

Mediterranean Dishes with Tomato as the Base Ingredient

A simple tomato sauce makes this Corsican cheese lasagna extra special. Try it for a taste of Corsica with that touch of mint.

Tomatoes form the basis of this Mediterranean style sauce with garlic, onions, white wine and a splash of Cognac to make the classic Monkfish stew (Lotte à l'Américaine). This also works well with any kind of meaty white fish such as Mahi-Mahi.

Sea Bream (Dorade) Provençal Style, baked whole in tomatoes, garlic, thyme and lemon.

Whole Baked Sea Bass - it sounds similar but try it! It's different to the sea bream.