Español. marinara adj. Italian (food: with tomatoes, onions) (salsa) marinera nf. Exemplos: la mesa, una tabla.

1. ( culinary) a. la pasta de tomate (F)

Nowadays “tomahto” is considered British pronunciation and “tomayto” American, but many Americans pronounce tomato {and aunt ) with a broad a. Either pronunciation is considered standard.

Jitomate is synonymous with what we know as a tomato today, though it is a regional word most commonly used in southern mexico. In Mexico, they use it to differentiate between green and red tomatoes. Tomate = Green tomato, jitomate = red tomatoe.

Those are “tomatl” in Nahuatl. We should be calling them “tomatoes” in English.

tomatillos

While both are members of the nightshade family, green tomatoes are hard, unripe tomatoes that can come from any variety of tomato. Tomatillos are not tomatoes, but the fruit of a different plant, and they are covered with papery husks.

Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside.

Ripe green tomatoes are a very good source of vitamins A and C and potassium. They also contain iron, calcium, dietary fiber, magnesium, and other minerals. Unripe (traditional red) tomatoes will not be as good a source for nutrients dense since they are not fully ripe.

nightshade family

Tomatillos also contain significant amounts of vitamin C and phytochemical compounds that are antibacterial and potentially cancer fighting. Traditional healers in India touted tomatillos as beneficial for arthritis, and joint and muscle conditions because they fight inflammation in the body.

But Good news is Tomatillos aren’t toxic. There is no poisonous thing inside it. Remove the papery husk, wash sticky coating off properly and eat the green tomatillos without any hesitation. Remember, It is acidic and contains fructose, which can be harmful to health.

Tomatillos are small, round fruits resembling little tomatoes bearing a papery outer covering. They are members of the nightshade family, along with tomatoes, potatoes, and peppers. Though they are usually green, they can ripen to be any number of other colors, including yellow, purple, and red.

For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice. You will often see tomatillos in Mexican dishes like salsas, tacos, soups, and enchiladas. This swap might work well in a recipe like Slow Cooker Chicken Verde, Ceviche Verde, White Chili with Avocado Cream or Baja Fish Tacos.

You can grow both tomatillos and tomatoes in pots on a warm patio or porch, but choose determinate varieties of tomatoes – these stop getting taller by mid-season – or miniature tomato cultivars, and keep tomatoes and tomatillos in separate pots for best results.

Preparing Tomatillos: Remove the husks before using as the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

Firstly, you can simply chop up tomatillos and eat them raw. Though less common this can be a tasty, acidic addition to lots of dishes. You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original.

“Tomatillos can be kept in the fridge for 2-3 weeks,” says Brad. “Just store them loose in an unsealed paper bag.” To help keep them fresh and free of bruises, don’t peel back the husks until you’re ready to eat them. Just pop them whole in plastic zip-top bags with the air removed, and store them in the freezer.

We saved the best (and easiest) for last – eating raw Tomatoes is by far the most nutritious way to enjoy this fresh fruit. Eat them as an on-the-go snack, toss them into a light salad, or slice them up and put them on a sandwich – it’s hard to beat that fresh-from-the-garden, raw Tomato taste.

Tomatoes are juicy and sweet, full of antioxidants, and may help fight several diseases. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet.

Consistent with previous studies, vitamin C content decreased by 10, 15 and 29 per cent respectively when compared to raw, uncooked tomatoes. However, the research revealed that the beneficial trans-lycopene content of the cooked tomatoes increased by 54, 171 and 164 per cent respectively.

What’s the best way to eat tomatoes to get the most lycopene?

1. Eat tomato sauce, tomato paste, or tomato soup, all of which are good heated sources of lycopene.
2. Eat fresh tomatoes with olive oil, an ideal fat for absorption.
3. Eat tomatoes with other antioxidant-rich vegetables, such as in a salad.

Consumption of tomatoes will provide anti-inflammatory properties and thus, can be really beneficial for overall heart and brain health. Tomato is a good source of potassium and is linked with lowering the elevated blood pressure in the body. Thus, preventing cardiovascular diseases.