The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary.

g and Parmesan)


Suquet de peix (Catalan cuisine)
The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary.
Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.
Tomatoes are used extensively in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and pa amb tomàquet (Catalan cuisine).
Though it is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes, because of its savory flavor (see below).
Nutrition
Red tomatoes, raw
Nutritional value per 100 g (3.5 oz)
Energy    74 kJ (18 kcal)
Carbohydrates    3.9 g
- Sugars    2.6 g
- Dietary fiber    1.2 g
Fat    0.2 g
Protein    0.9 g
Water    94.5 g
Vitamin A equiv.    42 μg (5%)
- beta-carotene    449 μg (4%)
- lutein and zeaxanthin    123 μg
Thiamine (vit. B1)    0.037 mg (3%)
Niacin (vit. B3)    0.594 mg (4%)
Vitamin B6    0.08 mg (6%)
Vitamin C    14 mg (17%)
Vitamin E    0.54 mg (4%)
Vitamin K    7.9 μg (8%)
Magnesium    11 mg (3%)