WITH TOMATOES, WE'RE SPOILT FOR CHOICE

A Taste of Northumberland
By VERONICA HEATH

TOMATOES are the most widely grown of all vegetables. Even people who do not have a garden manage to grow a plant or two on a balcony or patio.

Like the potato, the tomato comes from South America, where it had probably been grown for centuries before it was brought to Europe in the 16th century. It belongs to the Solanaceae family, of which deadly nightshade is also a member, so tomatoes were at first treated with suspicion in Europe and were only used as ornamental plants. Once they were accepted, the Mediter-ranean countries used them most often in their cuisine.

Tomatoes are half-hardy and can be grown under glass or outside - yes, even here in this county - and thrive (or at least mine do) in grow-bags. They make decorative plants with their red, yellow or green fruits, and are a valuable addition to potagers and other ornamental gardens, being widely used in both raw and cooked dishes.

The British Tomato Growers' Association tell me that it is the tomato's source which counts, and for many years two thirds of those on sale to the public have been imported, so have travelled a long way. They have to be tough to put up with that, and many are left on the side of the plate, so most of us now like to grow our own.

Research is suggesting that eating tomatoes may help reduce the risk of diseases including heart disease and some cancers. The tomato's natural red pigment, lycopene, is the focus of much of this research, and a number of British varieties have high lycopene levels when fully ripe. They also contain the antioxidant vitamins A, C and E, beta-carotene, flavonoids and mineral salts such as potassium and calcium.

Our fresh tomatoes contain virtually no salt, unlike processed tomato products such as soups and sauces which may contain a hundred times more. So buy locally- grown tomatoes if possible: they not only taste good, but do you good. They are best eaten straight from the plants, but will keep for anything from a few days to several weeks. They can be frozen but, once defrosted, should only be used in cooked dishes.

With five varieties of British tomatoes, we are spoilt for choice. The classic comes in many varieties, varying in skin and colour, and tends to be sweet and juicy with a firm, crisp flesh. Plum tomatoes are usually ovalshaped, with a firm flesh and less liquid in the centre than other tomatoes: good for pizzas and pasta dishes, and able to cook well on the barbecue.

Vine or truss tomatoes can be sold while still attached to the vine; it is the stem rather than the flesh which gives this variety its distinctive aroma. The cherry is the smallest variety - mainly red, although there are golden, yellow and orange varieties available. They taste good whether eaten raw or cooked.