Tomato temptations (+recipes)

When is a fruit a vegetable? When it is a tomato. A fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stems, leaves and roots of the plant.
The tomato is the world's most popular fruit and there are more than 10,000 varieties.
Tomatoes are a cousin of the eggplant, sweet red pepper, potato, and the highly toxic belladonna lily, which - when it was first introduced to Europe from Mexico in the 1600s - was considered poisonous and admired only for its beauty.
Research indicates that lycopene, the pigment that makes tomatoes red, may help prevent several forms of cancer. Lycopene is a powerful antioxidant and, with vitamins C and E, protects us from free radicals. Cooked tomatoes have higher concentrations of lycopene than raw tomatoes.
Lycopene is part of the carotenoid family, the natural compounds that create the colours in fruits and vegetables.
Beta carotene, for example, is the orange pigment in carrots. Corotenoids are not produced by the body, therefore it is important that we eat generous portions of brightly coloured fruits and vegetables every day.
The versatile tomato can be stuffed, baked, boiled, stewed, pickled and fried, and is the base for many sauces.
Halve tomatoes and place cut-side up in a baking dish. Sprinkle with grated parmesan, chopped oregano and freshly ground black pepper. Grill until softened.
Slice tomatoes and place on top of toasted pita bread. Sprinkle with chopped chorizo or ham, chopped green pepper, basil and a little sour cream. Grill until bubbling.
Quarter small tomatoes. Put in a saucepan with a little olive oil, crushed garlic and black pepper. Heat through, then toss with hot, cooked pasta.
Boil new potatoes until cooked. Drain, add chopped tomatoes, spinach, salt and pepper and heat through.
RECIPES
TOMATOES WITH PORK & CORIANDER
2 tbsp  oil
2 tsp  each: crushed garlic, ground coriander
250g lean pork mince
2 tbsp  each: coarsely ground roasted, unsalted peanuts, fish sauce
1/4 tsp each: diced chilli, black pepper
1/4 cup each: dark cane sugar, coriander leaves, chopped
1 cup cooked long-grain rice
6 large tomatoes
Heat the oil in a frying pan and stir-fry the garlic and ground coriander in the oil, until golden.
Add the pork, peanuts, fish sauce, chilli, pepper, sugar and coriander leaves.
Stir-fry until cooked and dark brown in colour, about 20 minutes. Cool. Combine with the rice.
Cut the tops off the tomatoes and set aside to use as lids.
Using a teaspoon, scoop the flesh out of each tomato leaving a thick shell.
Fill the tomatoes with the pork mixture. Replace the lids.
Place in a baking dish. Cover and refrigerate until required.
Preheat the oven to 180C.
Bake the tomatoes for about 30 minutes until soft but still holding their shape.
Great served with plain yoghurt combined with plenty of chopped mint, diced cucumber and black pepper. Serves three as a main or six as a starter.
TANGY TOMATO RELISH
1.5kg tomatoes
4 large onions
1-2 tbsp  salt
malt vinegar to cover (about 3-4 cups)
2 firmly packed cups (500g) brown sugar
1/2 tsp ground cayenne
2 tsp each: curry powder, mustard powder
1 tbsp  flour
Slice the tomatoes and onions into a bowl. Sprinkle with salt, using enough to cover them. Cover and stand overnight.
Drain and place in a saucepan.
Cover with the vinegar. Add the sugar and cayenne.
Boil for 45 minutes. Thicken with the combined curry powder, mustard powder and flour mixed to a paste with a little vinegar.
Cook until thick, about 40 minutes.
Pour into sterilised jars and seal. Makes about six cups.

TOMATO, ANCHOVY & CAPER SALAD
4-6 anchovies
milk
500g medium tomatoes
1 medium red onion, thinly sliced
2 tbsp  each: capers, sliced basil
salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1 tbsp  lemon juice
Soak the anchovies in a little milk to remove some of the salt. Rinse and pat dry. Chop.
Core the tomatoes. Thickly slice on to a serving plate.
Top with the onion, anchovies and capers.
Combine the basil, salt, pepper, oil and lemon juice. Drizzle over the tomatoes. Stand for about 30 minutes before serving. Serves four to six people.
TOMATO PASTA SAUCE
Add herbs such as oregano and basil if you wish. This sauce is great for pasta or casseroles.
3kg tomatoes
2 onions, diced
4 cloves garlic, crushed
1/4 cup sugar
1 tsp salt
1/2 tsp white pepper
To remove the skins from the tomatoes, first make a small cross on the base with the tip of a sharp knife. Put in a large bowl or saucepan.
Cover with boiling water. After about  a minute the skins will start to split. Drain and peel. Chop the tomatoes and put in a large saucepan. Add the onions, garlic, sugar, salt, pepper and herbs, if using. Simmer for about an hour or until thick. Stir often to prevent sticking. Cool.
Freeze in one- or  two-cup containers. Alternatively, preserve in vacuum-sealed jars. These are best processed in a water bath. Makes about  seven cups.
www.JanBilton.co.nz