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Coloured tomatoes are lovely and sweet and juicier than your normal everyday tomatoes. Coloured tomatoes should be firm and smooth-skinned. The flavour will be sweet and tart, personally i just eat them as they are but they are also perfect be it cooked or raw with salads & sandwiches, and add plenty of colour as well as flavour to dishes.
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Description
These sweet little tomatoes are packed full of vitamins A, C and E. They also contain flavonoids (natural anti-inflammatories), potassium and other mineral salts. Tomatoes contain a high volume of water, and they’re refreshing in salads on hot days.
When choosing your purchase buy fresh, firm, uniform sized fruits. Avoid those with wrinkled surface, discoloured spots, cuts and too soft and mushy. Firm, yellow fruits can be placed in cool, dark place at room temperature for 2-3 days. However, ripe tomatoes are one of the easily perishable vegetables and should be stored in the refrigerator. Use them while they are fresh to enjoy full benefits of vitamins and antioxidants.
To prepare, discard stem and top calyx end. Eat whole or enjoy in halves, slices etc.
A typical 100g portion contains, 18 calories, 3.9g carbohydrate, 0.9g protein and 0.2g fat.
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