Tomato

(Lycopersicon esculentum)

The tomato's name comes from tomatl, which, in the language of the Aztecs, means "round and plump." Spanish explorers brought the vegetable back to Europe, where it was greeted with suspicion and confusion. The French called it "pomme d'amour" (love apple); the Italians called it "pomodoro" (golden apple); others called it "pomi di mori" (Moorish apples). Those who weren't confused about the nomenclature were convinced that the tomato, being a relative of deadly nightshade, was poisonous. In the U.S, 85% of the tomatoes we grow are processed into soup, catsup, salsa, juice, puree, and sauce. Ripe tomatoes contain large quantities of vitamin C and beta-carotene.

Storage Tips:

• The easiest way to deal with your excess tomatoes is to freeze them. Just wash your tomatoes, let them dry a bit, then put them in a heavy duty plastic bag, and place them in your freezer. They can be thawed and used in soups and stews all winter long. This takes up a bit of freezer space, but if time is an issue, it's a great way to keep you in tomatoes all year.