When it comes to tomatoes, the age old question is how it’s classified: FRUIT or VEGETABLE?  

Well, both! Botanically speaking, tomatoes are considered a fruit because they contain seeds (1). the Bible and science proves that all fruits begin from a single seed, are grown from a flower, and contain seeds inside the fruit for planting and yielding more fruit.

But, in 1893 the Supreme Court (2) declared the tomato as a vegetable“on the basis of its culinary applications”. This reputation is widely accepted because of how the tomato is cooked in savory meals.

This debate will continue on forever.

One thing we know for certain is that tomatoes provide a wealth of nutrients. Best known is the mineral potassium, which is beneficial for heart, muscle and nerve health. But included in the tomato’s impressive profile is fiber, Vitamin A, and C, along with a wealth of powerful, disease-fighting antioxidants. Studies do show that these nutrients are better available to the body if the tomatoes are cooked.

A diet rich in tomatoes has been linked to providing the following health benefits (3):

  • digestion regulation
  • eye and vision health
  • protection against certain types of cancer
  • helping to maintain healthy blood pressure
  • supporting heart health

Bottom line is this — it doesn’t matter if you want to call your tomato a fruit OR a vegetable, or whether you eat it raw or cooked. Regardless of how you slice it, tomatoes pack a punch nutritionally and should be included on your plate as often as you find them fresh in the market.

Your fall harvest of tomatoes is ready to enjoy! Which recipe from Food and Health Communications will you try first?

Sliced Tomatoes with Balsamic Glaze

These make a perfect snack for any fall day.  

Slice one large, ripe tomato (we recommend beefsteak or heirloom) and arrange 2-3 slices on each plate. Drizzle the slices with 1/2 teaspoon olive oil. Then pour a ribbon of balsamic vinegar glaze (about a tablespoon) down the center of the slices. Garnish with mini saltine crackers.

Warm Tomato Salad

Ripe tomatoes blend well with balsamic vinegar, onion, and sweet peppers in this amazing side dish.

Place 3 medium tomatoes (cored and diced) into a microwave-safe container. Add 1/4 cup thinly sliced scallions, 1 cored, seeded, and diced green bell pepper, 1 tablespoon of cilantro, and 2 tablespoons of balsamic vinegar. Toss gently, then microwave on high for two minutes and serve.

Tomato Basil Spaghetti

For a quick, warming meal on a cool fall evening, you really can’t top this spaghetti.

Cook 8 ounces of whole grain spaghetti according to the package directions. Drain, rinse, then set aside. Place 2 cups pasta sauce, 1 tablespoon of tomato paste, 1 tablespoon of fresh basil, 1/2 cup sliced green onions, and 1 cup of diced fresh tomatoes into a 3 quart sauce pan. Bring to a boil, then reduce heat to a simmer. Cook for 3 minutes, then add cooked pasta to the pot. Mix well and serve hot.

Bruschetta

Bruschetta is a perfectly refreshing appetizer.

Combine 2 cored, seeded, and chopped tomatoes, 1 tablespoon of balsamic vinegar, and 1 teaspoon of Italian seasoning in a mixing bowl and toss gently. Divide mixture between 4 slices of grilled 100% whole wheat bread, then top with a dash of grated Parmesan cheese and olive oil.

Green Bean Tomato Salad

This salad is a fantastic way to start any meal.

Mix 1 pound of green beans (boiled and drained) with 2 cups of chopped fresh tomatoes, 1/4 cup chopped red onion, 3 tablespoons of balsamic vinegar, and 1 tablespoon each of vegetable oil, oregano, and basil. Serve warm or refrigerate until ready to serve. If you plan to wait a while before serving, be sure to “shock” the green beans in an ice bath before adding them to the salad. Otherwise, the beans will continue to cook as they sit, and you’ll end up with mush

Recipes copyright foodandhealth.com reprinted with permission.