Nutritional profile

Tomatoes are low in calories and high in water. USDA FoodData Central data show that they are a good source of vitamin C and also provide potassium, vitamin K, and folate. They contain fiber, though less than denser vegetables, and most of their weight is water.

In the kitchen

Tomatoes are eaten raw in salads, sandwiches, and salsas, and cooked in soups, sauces, stews, and braises. They can be roasted, grilled, sauteed, crushed, or simmered down for pasta sauce and chili. Canned tomatoes are a pantry staple for soups, casseroles, and long-cooked dishes.

Choosing & preparing

Choose tomatoes that feel heavy for their size and have smooth, fairly taut skin without deep bruises. For slicing, a ripe tomato should give slightly to pressure. Rinse before use, and core if needed.

Flavor pairings

Tomatoes pair well with basil, garlic, onions, olive oil, cheese, eggs, and beans. Their acidity also works well with grilled meats and seafood.

Tips

Cold storage can dull tomato texture, so keep whole ripe tomatoes at room temperature if you plan to use them soon. Slow cooking makes them sweeter and less sharp. Use extra ripe tomatoes for sauce, soup, or salsa instead of letting them go to waste.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.