The tomato rack in any supermarket offers so many options that consumers are often confused about which one to take home. In which recipes should peeled tomatoes, extract or ready-made tomato sauce go? And what's the difference between tomato sauce and passata? Regardless of the option, food engineer Thais Fagury, president of the Brazilian Association of Steel Packaging (Abea\u00e7o) points out that, in general, tomato products packed in steel cans are healthy and can be consumed on a daily basis, no problem. \u201cFood packaged in steel, such as tomatoes, preserve nutrients very well without the need to add chemical preservatives\u201d, says Thais.<\/p>\n
The secret to the health and taste of canned tomatoes is that the vegetables are usually harvested during the harvest period. In Brazil, the fruit harvest runs from January to June, with the largest producer being the state of Goi\u00e1s. \u201cTomatoes like irrigated soil, but not rain. As the rainfall in the Cerrado region is low, Goi\u00e1s has become Brazil's largest producer of tomatoes for industry,\u201d explains the food engineer. Although it is possible to buy tomatoes in Brazil all year round, with irregular quality, it is often not possible to find the most suitable versions at fairs and supermarkets for sauces, which must be very reddish, fleshy and ripe.<\/p>\n
The fact that canned tomatoes are harvested during the harvest and then sent to the industry guarantees the flavor and richness of nutrients. \u201cIn the harvest, vegetables reach the height of quality\u201d, she points out, listing some qualities of the ingredient: canned tomatoes are rich in vitamin C because, as the steel can prevents the entry of light and oxygen, this vitamin is preserved ; canned tomatoes are also rich in lycopene, a nutrient that fights free radicals and protects against cancer. \u201cScientific studies have already shown that cooking increases the bioavailability of lycopene, the can preserves 100% lycopene, which is an advantage compared to fresh tomatoes\u201d, highlights the food engineer.<\/p>\n
Understand here the various types of tomatoes available on the market, their characteristics and health benefits:<\/p>\n
Peeled Tomato: although more expensive, cans containing peeled tomatoes are also those that present the fruit in the most natural way. After harvesting, the tomatoes are sanitized and packed in cans, along with a little tomato juice. Therefore, they are considered minimally processed products. Once closed, the cans are cooked in an autoclave, which preserves all the flavor and nutrients, without the need to add chemical preservatives. \u201cThe only preservatives used are citric or ascorbic acids, which are also naturally present in the fruit\u201d, explains Thais. Jokers in the kitchen, cans of peeled tomatoes, whole or in pieces, can be used in any preparation that uses the ingredient. \u201cIt is the most natural way possible to use, with practicality, perfect tomatoes and harvested at the height of the harvest. Due to its characteristics, this type of tomato product is only bottled in steel cans\u201d, explains the food engineer. The average shelf life is two years.<\/p>\n
Tomato extract: the most popular version of atomatado, it is a more concentrated form, which uses the pulp of very ripe tomatoes, yielding a product with a lot of color. A little salt and sugar are added to the tomato paste to balance the flavor. \u201cBut as these ingredients are not used in large quantities and the extract must still be diluted when used in recipes, it is also considered a healthy option in the kitchen\u201d, explains Thais Fagury. As the extracts are very dense, in general they must be diluted for use in different recipes, either as a sauce or to add color to an everyday dish, such as stroganoff. The shelf life of canned tomato extract is about a year and a half (18 months), against one year (12 months) for tomato extract packaged in sachets.<\/p>\n
Tomato passata: cooked tomato pulp, without the skin or seeds. "It's a great option for anyone who wants a tomato sauce with a very natural flavor, as it has the consistency of the sauce, but without the addition of other ingredients", says Thais Fagury, emphasizing that passata is a practical option to prepare a sauce that tastes and looks very homemade in a tomato off-season. It can be used according to each one's recipe, as it has no salt or sugar. Just add it to a stew and season it with aromatic herbs, for example. Just like the peeled tomato, passata does not have the addition of chemical preservatives or other ingredients.<\/p>\n
Tomato sauce: ready to use, sauces are the most processed form of canned tomatoes. Just warm up to serve. \u201cTomato sauces are more liquid than the extract and usually have the addition of salt, spices or herbs, such as onion, garlic, oregano or basil\u201d, she points out. In addition, the concentration of tomatoes, depending on the brand, can also be much lower. \u201cAlthough they can also be considered healthy options, since the base of the sauce is tomato, it's good to keep an eye on the other ingredients. There are tomato sauces enriched with noble ingredients, such as olives or ricotta, and others that contain unnatural flavorings and flavor enhancers, such as monosodium glutamate\u201d, warns Thais. Therefore, when choosing tomato sauce to take home, it is best to check the list of ingredients. \u201cIt is worth giving preference to sauces packaged in steel cans or in glass with steel lids. They are a little more expensive, but as they are hermetically packaged, they do not need the addition of chemical preservatives\u201d, highlights the food engineer. The expiry date varies depending on the ingredients, but those packed in steel cans usually last 24 months.<\/p>","protected":false},"excerpt":{"rendered":"
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