Why are tomatoes also known as love apples?

Why are tomatoes also known as love apples?

There is no such thing as too many tomatoes. Isn't it just astounding how many things can be made from the pulpy, juicy, beautiful and delicious fruit? Because it is so high in vitamin C we tend to think of tomatoes as vegetables--not true. Another fact that is not well known is that tomatoes are one of the few foods that retain their vitamin C even when cooked. The citrus fruits are also heavily endowed with vitamin C, but when the citrus fruits are cooked they lose the vitamin C.

Tomato Tips:

1. When planning for various recipes it helps to know that one pound of tomatoes equals:

--Two whole 3-inch tomatoes;

--Three whole 2 1/2-inch tomatoes;

--Four or five 2-inch tomatoes (plum);

--About 2 1/2 cups chopped tomatoes;

--About 3 cups quartered tomatoes;

--About 2 cups pureed tomatoes.

2. How to peel easily: Slip tomatoes, one at a time into boiling water for 10 to 45 seconds (the riper they are, the less time needed to loosen the skin). Lift out with slotted spoon and run cold water over tomato, then peel off the skin (it curls easily when pricked with knife).

3. How to can safely: Tomatoes used to have much more acid than the current varieties do and they could safely be canned by the open kettle method. Today to keep the contents of the jar safe you need to add to each quart of firm-ripe tomatoes, 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid. For each pint, half the juice or citric acid. Process in a hot water bath or pressure cooker.

Freezer Salsa

Can be kept safely and deliciously in the freezer for an entire year.

1 pound fresh poblano chiles or green Anaheim (also known as California or New Mexico) chilies
1/4 pound fresh jalapeno chilies
5 pounds ripe tomatoes, rinsed or peeled, chopped
2 onions (1 pound), chopped
1 cup minced cilantro
1/2 cup lime juice
Salt

Lay all of the chilies in a single layer in a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning occasionally, until skins are blackened and blistered, 15 to 20 minutes. Let cool. Wearing gloves, pull off and discard skin, stems, veins and seeds. Rinse chilies and chop coarsely. Bring chilies with remaining ingredients to a boil over high heat and simmer 10 minutes. Let cool before serving. Chill airtight up to 3 days or pack in freezer containers and keep frozen up to 1 year. Makes 11 to 12 cups.

Oven-Roasted Tomatoes

Delicious served with many, many things--try with pasta, on crackers or toasted bread with a soft cheese, in salads or sandwiches, with roasted or poached chicken breasts.

12 plum tomatoes, halved lengthwise and seeded
3 tablespoons olive oil
8 large garlic cloves, minced
2 1/2 tablespoons finely chopped fresh thyme or 1 tablespoon dried
1/2 teaspoon salt
Pepper

Put oven rack in middle of oven and preheat to 225 F. Toss tomato halves with oil, garlic, thyme, salt and pepper in a bowl until well coated. Arrange, cut sides down, on a rack set on a baking sheet; roast 2 1/2 hours. Peel off skins and discard. Return tomatoes to oven and roast until tomatoes are dried but still pliable; about 3 hours more. Cool to room temperature. Makes about 6 servings.

Whole Tomato Casserole

You can use the peeled, ripe, whole tomatoes from a can or fresh from the garden.

2 cans (24 ounce fresh or canned) peeled, whole plum tomatoes
1 onion, peeled and chopped
1 tablespoon salad oil
1/8 teaspoon cardamom seed, crushed
1/2 teaspoon cumin seed
2 teaspoons minced fresh ginger
1 tablespoon mustard seed
2 tablespoons freshly chopped lemon, including peel
1 teaspoon curry powder
1/4 cup lemon juice
2 tablespoons sugar
3/4 cup chopped fresh cilantro or Italian parsley

Drain tomatoes, reserving juice. Arrange in a single layer in a shallow casserole. Measure 2 cups tomato juice; if less then 2 cups, add water. In a frying pan, combine onion, oil, cardamom seed, cumin seed, ginger, mustard seed, and chopped lemon. Stir over high heat until onion is limp. Stir in curry powder and add tomato juice, lemon juice, sugar and 1/4 cup cilantro. Boil, stirring occasionally, until mixture is reduced to 3 cups, about 5 minutes. Pour over tomatoes in casserole. Bake in a 375 F oven until sauce is slightly reduced and flavors are well blended, about 45 minutes. Baste tomatoes with juices and gently mix in remaining cilantro. Add salt to taste. Serve hot or at room temperature. Makes 6 to 8 servings.

Sliced Tomatoes with Minted Olive Oil

A lovely summer dish but best if made several hours ahead.

1 cup packed fresh mint leaves, or 1/4 cup dried mint
1 cup olive oil
6 large tomatoes, each cut horizontally into 4 rounds
1/8 teaspoon sugar
2 tablespoons chopped fresh basil, or 2 teaspoons dried

Bring saucepan of water to boil. Add mint and blanch 20 seconds; drain. Transfer leaves to food processor and blend well. With machine running, add oil through tube and blend until smooth. Season with salt and pepper. Let stand 3 hours at room temperature. This can be done 3 days ahead but bring to room temperature before using. Arrange tomato slices on a platter; sprinkle with sugar, then sprinkle basil over slices. Drizzle 2 to 3 tablespoons minted oil atop tomatoes. Season with salt and pepper; garnish with fresh mint leaves. Makes 6 servings.

Tomatoes are called love apples because we love them.