Tomatoes

Photo by Suat Eman

Years grown at UBC Farm/LFSOG: not available (currently grown at UBC farm in the greenhouse and outdoors)

Latin Name: Solanum lycopersicum

Growing conditions

Soil

Tomatoes grow best in a moisture-retentive, well-drained soil. The addition of well-rotted organic matter helps growth and tomatoes do well when the soil’s pH is 5.5-7. Very rich soil or soil with too much nitrogen causes the plants to produce more leaves at the expense of fruit production.

Planting

Tomatoes can be grown in heated or unheated greenhouses or outdoors. When growing outdoors or in unheated greenhouses, it is best to begin seeding plants 6-8 weeks before the last frost is due. Tomato plants must be “hardened-off”: they must be gradually exposed to their new growing conditions. Hardening off typically lasts for 7 to 10 days.

Once there is no danger of frost, seedlings can be planted in a warm, sheltered position, ideally against a sunny wall. Tomato plants require approximately 6-8 hours of full sunlight each day. Seedlings should be transplanted when they are 6-8”. Vine tomato varieties can be supported with stakes and twine and should be planted 15-18” apart. Bush varieties should be planted 18-24” apart and dwarf varieties should be planted 10-12” apart. Generally speaking, closer spacing produces earlier crops while wider spacing results in slightly higher yields.

Tomatoes grown in greenhouses are grown in a similar fashion. The seedlings are planted inside the greenhouse and similar spacing is followed. Greenhouse tomatoes tend to do better as they are more protected from weather extremes and other insects and pests.

Harvesting

Tomatoes should be harvested as soon as they ripen: about 7-8 weeks after planting for bush types and 10-12 weeks for other varieties. To harvest, break the stem just above the joint of the fruit. Tomatoes can be harvested while still green and be ripened indoors.

Storage

Tomatoes are best stored at room temperature uncovered. For best flavour, never refrigerate tomatoes. Tomatoes will last up to a week in a plastic bag in the refrigerator but the flavour significantly deteriorates. If a tomato is not yet ripe, place it in a paper bag with a ripe banana or apple. The ethylene produced by the ripe apple or banana helps to ripen tomatoes.

Crops are sown in the spring and harvested in mid to late summer.

Tomatoes supply Vitamin C and are the single most important source of lycopene. Lycopene is an antioxidant that makes tomatoes red and has been shown to scavenge free radicals. Free radicals are a result of our body’s metabolic processes and have degenerative effects on cell walls and DNA. Antioxidants, such as lycopene, neutralize free radicals which helps protect our bodies from degenerative diseases such as cancer.

Nutrition Facts/Valeur Nutritive
Serving Size: 250 ml slices (190g)
Amount Per Serving	%Daily Value*
Calories 34
Total Fat 0.4g	1%
Saturated Fat 0.1g	1%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 7g	2%
Dietary Fiber 2g	8%
Sugars 5g
Protein 2g
Vitamine A	8%
Vitamine C	40%
Calcium	2%
Iron	4%
* % Daily value based on a 2000 calorie diet

Nutrient data from the Canadian Nutrient File

Tomatoes are very versatile: they can be eaten raw, broiled, baked, crushed into a sauce, or canned. Tomatoes make up a large part of many diets, most notably the Mediterranean diet. Tomatoes are found in a variety of dishes, from a Greek salad to an Italian pasta dish, to an American Hamburger.

Ratatouille (from Mrs. Sandra Lauzon)

Ingredients

Method

1. Peel and coarsely chop eggplant, place in a large bowl.
2. Sprinkle eggplant with salt, let stand at room temperature for 30 minutes. Remove eggplant pieces from bowl, pat dry on using a paper towel.
3. In a large frying pan, heat oil. Add eggplant, zucchini, onion, peppers, and garlic. Sauté until onions are golden brown. Transfer mixture into 4 quart oven safe casserole dish.
4. In the frying pan, add the tomatoes, sugar, herbs, salt and pepper. Cook over medium heat uncovered for 20 minutes.
5. While the tomato mixture cooks, pre-heat the oven to 350°F.
6. Add the tomato mixture to the eggplant mixture in the oven safe dish. Bake for 40 minutes until the vegetable are tender and most of the liquid has been absorbed.

Ratatouille can be served hot or cold, as a side dish or a sauce for pasta or rice. It will last in the refrigerator for up to 1 week in a tightly sealed container or will last in the freezer for several months.

Medicinal Uses

Many believe tomatoes reduce the risk of cancer. In the past, tomatoes were used to treat liver and kidney complaints and were thought to relieve constipation. Other doctors believe tomatoes aggravate arthritis.

The leaves and stems of the tomato plant are poisonous and should not be consumed.

Information not available

Biggs, M., McVicar, J., & Flowerdew, B. (2006). Vegetables, herbs, and fruit: An illustrated encyclopedia. Buffalo, NY: Firefly Books.

Health Canada. (2008). Canadian Nutrient File (CNF). Retrieved from http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp

McGee, H. (2004). On food and cooking: The science and lore of the kitchen. New York, NY: Scribner.

Ontario Processing Vegetable Growers. (2010). Tomatoes & health. Retrieved on March 24, 2010 from http://www.opvg.org/health-wellness/tomatoes.aspx.

Reader’s Digest. (2009). Key ingredients: Tomatoes. Retrieved on March 24, 2010 from http://www.readersdigest.ca/food/cms/xcms/key-ingredients--tomatoes_1128_a.html.

Almost 95% of our daily intake of lycopene comes from tomatoes and tomato-based products. Lycopene is also found in watermelon, pink grapefruit, and papaya.
Tomatoes are low in sodium and contain almost no fat.
A tomato is almost 95% water.
Tomatoes have relatively low sugar content, similar to cabbage and Brussels sprouts.