Tomato 1 article

Botanically a fruit of Solanum lycopersicum, tomato functions as a culinary vegetable in salads, sauces, salsas, and cooked dishes. Roma, beefsteak, cherry, and other types differ in size, moisture, and intended use. Fresh slices, roasted tomatoes, canned tomatoes, and sauces all preserve the familiar skin-pulp-seed structure to different degrees. Red varieties contain lycopene pigment, while processing, added salt, and other ingredients matter more in canned or prepared tomato products.