The pear tomato is the favorite for making canned tomatoes. It is also one of the most appreciated summer tomatoes for making refreshing and nutritious gazpacho, salmorejo, and other cold soups. The pear tomato is a meaty, sweet, flavorful tomato with a very thin skin. These qualities also make it the ideal tomato for making tomato sauce, eating in salads, and spreading on bread. Tomato is a low-energy food that provides just 20 calories per 100 grams. Its main component is water, followed by carbohydrates. It is considered a fruit-vegetable, since its contribution of simple sugars is higher than that of other vegetables, giving it a slightly sweet taste. It is an interesting source of fiber, minerals such as potassium and phosphorus, and vitamins, among which stand out C, E, provitamin A, and B group vitamins, especially B1 and niacin or B3. In addition, it has a high content of carotenoids like lycopene, a natural pigment that gives the tomato its characteristic red color. The high content of vitamins C and E and the presence of carotenoids in tomatoes make it an important source of antioxidants, substances with a protective function for our body. Vitamin E, like vitamin C, has antioxidant action, and the latter also plays a role in the formation of collagen, red blood cells, bones, and teeth. It also promotes the absorption of iron from food and increases resistance to infections. Vitamin A is essential for vision, the good condition of the skin, hair, mucous membranes, bones, and the proper functioning of the immune system, in addition to having antioxidant properties. Niacin or vitamin B 3 acts in the functioning of the digestive system, the good condition of the skin, the nervous system, and in the conversion of food into energy. Potassium is a mineral necessary for the transmission and generation of nerve impulses and for normal muscle activity, as well as for maintaining water balance inside and outside the cell.