Cherry Tomato

Source: [1]

Years grown at UBC Farm/LFSOG: ten/zero

Growing conditions

When growing cherry tomato, there are several factors that affect the quality and yield. Optimum temperature has to be 18.3 to 29.4 C during day light and 18.3-21C during the night time. Seed characteristics are also crucial for good tomatoes. Ideal seed size is between 3-5mm. Soil water has to be at optimum pH between 6.0 – 6.5 (slightly acidic condition. Cherry tomatoes usually require 60-95 days to mature, depending on the specific types. They grow as open pollinated seeds. Most of the cherry tomatoes cannot bear till frost and will be killed by cold temperature)(Jones, 1999).

Seasonality

Cherry tomatoes are generally produced year-round; examples are those from California, Mexico and Florida. On the other hand, cherry tomatoes from Washington are only available during August and September.

Nutritional Information

Prevention of some major chronic disease, such as some types of cancer and cardiovascular disease is a beneficial effect of consuming tomato. It has been postulated that the protective role is due to tomato antioxidants that could contribute to the inhibition of abnormal oxidative processes. Carotenoids, ascorbic acid (Vitamin C), phenolic compounds, and Alpha Tocopherol (Vitamin E)are some classes of antioxidants. As tomato has a relatively high consumption rte, it can provide significantly to the total intakes of these component. Among all the tomato varieties, cherry tomato is the one that is most important for fresh consumption. Therefore, it has high nutritional value and provides excellent source of Vitamin A and C (Raffo et al., 2002). In addition, cherry tomatoes are low in sodium, and very low in saturated fat and cholesterol. They are also a good source of thiamin, niacin, vitamin B6, folate, magnesium, phosphorus and copper, and a great source of dietary fiber, potassium and manganese (Bugianesi et al., 2004). The table below shows more detailed nutrition facts.

When we buy cherry tomato, we should look for good quality ones that are firm, smooth-skinned and be at least pink in colour. Try to avoid those that are too soft, wrinkled or with broken skin. Cherry tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas.

Nutrition Facts/Valeur Nutritive
Serving Size: 149 g (1 cup fresh)
Amount Per Serving	%Daily Value*
Calories 27
Total Fat 0.3g	0%
Saturated Fat 0.1g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Sugars 4g
Protein 1g
Vitamine A	25%
Vitamine C	32%
Calcium	1%
Iron	2%
* % Daily value based on a 2000 calorie diet

Recipes

Roasted Cherry Tomatoes

Photo by Kevin Hewitt at http://www.canadianliving.com/food/roasted_cherry_tomatoes.php

This delicious dish highlights the real and robust flavour of in-season tomatoes. It is healthy and easy to make. Provolone, mozzarella or bocconcini cheese works equally well instead of the goat cheese topping.

Ingredients:

4 cups cherry tomatocherry tomatoes, halved

3 minced cloves of garlic,

2 tablespoons extra-virgin olive oil,

1/4 teaspoon each of salt and pepper,

1/3 cup fresh bread crumbs,

1/2 cup crumbled goat cheese,

1 tablespoon minced fresh dill,

Directions:

In 10-cup (2.5 L) gratin dish or 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, salt and pepper.

Sprinkle with bread crumbs; dot with cheese.

Roast in 400°F (200°C) oven until tender and wrinkled, about 45 minutes.

Sprinkle with dill.

Additional Information:

These tomatoes are also delicious tossed with pasta or spooned over toasted baguette (French stick) slices (Canadian Living Magazine, 2004).

Cherry Tomato, Cucumber and Mixed Green Salad with Fetta Vinaigrette

Photo by Sean at http://recipeland.com/recipe/v/Cherry-Tomato--Cucumber-and-Mixed-Green-Salad-with-Fetta-Vinaigrette-50248

This salad features cherry tomatoes, cucumbers and mixed greens. The fetta vinaigrette goes very well with these basic healthy ingredients. Fresh and savory taste, the feta dressing adds extra creamy flavor, it is good salad in any season (RecipeLand, 2010).

Ingredients:

6 tablespoons olive oil, extra-virgin,

4 tablespoons feta cheese crumbled,

1 tablespoon red wine vinegar,

1 tablespoon cider vinegar,

3 teaspoons lemon juice or to taste,

salt and black pepper to taste,

8 cups mixed greens lightly packed,

2 cups cucumber sliced,

1 1/2 cups cherry tomatoes, halved,

6 each radishes thinly sliced,

1/4 cup red onion thinly sliced,

Directions:

For the vinaigrette:

Place olive oil, feta, red wine vinegar, cider vinegar, lemon juice, pepper and salt to taste in a blender and puree until well combined.

Adjust seasoning with additional lemon juice, salt or pepper, if desired.

For the salad:

Toss greens in a large bowl with half the dressing.

Place on a large platter.

Arrange cucumbers, tomatoes, radishes and onion on top of the greens.

Drizzle the remaining vinaigrette over the salad.

Serve immediately.

Additional usage inventory

In Italy, cherry tomato is mainly cultivated in the Sicily region and grown in cold greenhouses. Cherry tomatoes are so grown under relatively high temperature and radiation level, as well as high salinity irrigation water. These peculiar growing condition yields tasty and sweet cherry tomatoes (Sivero, et al., 1999).

Academic connections

There is none to date at UBC, but the farm is planning experimental use of vetch as cover crop.

References

Bugianesi, R.; Salucci, M.; Leonardi, C.; Ferracane, R.; Catasta, G.; Azzini E.; Maiani G (2004). Effect of domestic cooking on human bioavailability of naringerin, chlorogenic acid, lycopene and ß-carotene in cherry tomatoes. European Journal of Nutrition. Springer Berlin. 43, 360-366.

Jones, J. B (1999). Tomato Plant Culture In the Field, Greenhouse, and Home Garden. CRC Press.

Raffo, A.; Leonardi, C.; Fogliano, V.; Ambrosino, P.; Salucci, M.; Gennaro, L.; Bugianesi, R.; Giuffrida, F.; Quaglia, G (2002). Nutritional Value of Cherry Tomatoes (Lycopersicon esculentum Cv. Naomi F1) Harvested at Different Ripening Stages. Journal of Agricultural and Food Chemistry. American Chemical Society. 2902, 50, 6550-6556.

Siviero, P.; Saccani, G.; Macchiavelli, L (1999). Il pomodoro cherry cresce in Sicilia. Inf. Agrario. 20, 37-43.

Wikipedia (2010). Cherry tomato. Retrieved 21 March, 2010 from http://en.wikipedia.org/wiki/Cherry_tomato

Additional notes

Cherry tomato, Lycopersicon esculentum vaar. cerasiforme, is a smaller garden variety of tomato. It is a relatively new sweet variety and has a grape-like shape. The size ranges from a thumbtip up to the size of a golf ball. They are a little sourer than standard tomatoes and are popular as a snack and in salads (Wikipedia, 2010).

Lessons from UBC Farm:

Difficulty of Growing: 4 (on a scale of 1 to 5, where 1 is the easiest and 5 is the most difficult)

Highly sensitive to excessive moisture has made cherry tomato one of the hardest crops to grow at UBC farm. Also, late blight, a type of fungal disease, can occur if the crop is exposed to 12 or more hours of wetness.Therefore, moisture supply for the soil and the crop has been strictly monitored. It is recommended by the UBC farm to grow cherry tomato under cover, as is use of a variety called Buckcherry (Tim Carter, UBC Farm Production Coordinator, personal communication, March 16, 2010).