Tomatoes offer significant health benefits, but their oxalic acid can affect some individuals. Learn to make tomato sauce less acidic, the glycemic index of fresh fruit, and find out if it is safe to cook tomato dishes in metal pans.
The United States produced more than 32 million pounds of tomatoes in 2009, according to the U.S. Department of Agriculture. Although the versatile tomato is horticulturally a fruit, most people use tomatoes as a vegetable in salads or Italian dishes.
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According to EatPasta.org, a website from the National Pasta Association dedicated to providing interesting facts about pasta, more than 1.4 billion pounds of dry pasta was consumed in the United States in 2009.
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Steaming tomatoes allows you to easily remove the skins for use in sauces, soups, stews and other recipes. You can also steam the tomatoes as a prelude to canning and other forms of preservation.
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Tomato sauce is used as a base for many dishes, including pasta, soups, pizza and Mexican foods. Tins and jars of tomato sauce line grocery store shelves, but making sauce from fresh tomatoes gives the finished product a more intense tomato flavor.
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Drying brings out the natural sweetness in tomatoes, and sun-dried tomatoes lend robust flavor to a variety of dishes. You can find them in many grocery stores, or you can make them at home, either by drying them in the sun under a cheesecloth or by baking them at low heat in the oven.
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Many dieters enjoy the warmth and sensation of comfort foods, such as a bowl of hot soup on a cold day. While soup can play an important role in weight loss, it may also provide various nutrients, depending on the ingredients. Heinz cream of tomato soup is one variety of soup sold in the United Kingdom.
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The glycemic index, or GI, is a ranking tool that focuses on the glycemic loads of foods. The GI uses a numeric scale from zero to 100 to describe how much each food alters blood sugar levels. One 5-ounce tomato has a GI of less than 15, which is low.
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