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Origin: Vega de Aranjuez, San Martín de la Vega, and Ciempozuelos.
Cherry tomatoes are also known as cherry tomato, dried tomato or grape tomato. They have a round shape, although some oval varieties can also be found. It is an annual plant with very simple leaves. The fruit is the tomato, small and it grows and ripens quite quickly. They are the product of the ovary of a flower and have seeds inside and can be red or yellow. They have a sweeter taste than the rest. They are called cherry because they resemble cherries. It is common to see them grow wild.
Properties and benefits:
Cherry tomatoes are a powerful antioxidant, due to lycopene, the pigment that gives color to the tomato, which helps us delay the oxidation of our cells. They contain vitamins A, B1, B2, B3, B6, C, K and E and minerals such as potassium, chlorine, phosphorus, calcium, sulfur, magnesium, sodium, iron, copper, zinc, iodine, cobalt, manganese, chromium, nickel and fluorine. By containing vitamin A, they are good for our eyesight. Among their properties, this tomato helps us take care of our skin. They have very few calories and a lot of vitamin C, and they are also a fruit low in carbohydrates. They can improve the cardiovascular system.
Nutritional value per 100g:
Calories 21 kcal
Proteins 0.85g
Carbohydrates 4.64g
Fiber 1.1g
Calcium 5mg
Iron 0.45mg
Vitamin C 19.1mg
Cholesterol 0mg
Storage and tips:
Cherry tomatoes should be kept in a cool and dry place. It is not recommended to store them in the refrigerator, as it would interrupt the ripening process. They usually last for about a week.
Recipe and uses in the kitchen:
Thanks to their size, cherry tomatoes are ideal for adding to salads or pasta dishes or roasting with basil. You can roast them and dress them with basil-infused oil; heat 150ml of oil in a pot. Once hot, turn off the heat and add the basil, let it infuse for about 10 minutes. Preheat the oven to 220 degrees. Place the tomatoes on a baking tray and drizzle them with the infused oil. Season with salt, pepper, and spices to taste. Bake them for about 30 minutes, always being careful not to burn them.
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