COPPER TOMATO

Copper tomatoes are round and uniform vegetables, this tomato is characterized by its fleshy pulp with a rich and balanced flavor between acidity and sweetness. It has smooth skin and is easy to peel.
The copper tomato, also called "bunch tomato", takes this name because they are found on the branches of a bunch (with the branch), grows in bunches of 5-8 fruits with a round, smooth and regular shape.

The tomato plant is native to Latin America and was for a long time cultivated in Europe for ornamental purposes only, since the fruits were not considered edible. Only at the beginning of the century did intensive cultivation and the industrial transformation and conservation of the product begin in Mediterranean countries. Cultivation has a long tradition in Italy and our country ranks third in the world ranking for production and exports. Copper tomatoes can be eaten both raw and in quick sauces. It is the most widespread and well-known tomato, it is very versatile in the kitchen, it is in fact excellent raw, but dense and tasty sauces are obtained from it, especially if subjected to long cooking. Raw or cooked, it is widespread throughout Mediterranean cuisine. It is excellent as an ingredient for any type of salad, pizza, sauces and sauces for pasta, meat and fish.

January
February
March
April
May
June
July
August
September
October
November
December

Tomatoes are rich in water, which constitutes over 94%; carbohydrates represent almost 3%, while proteins are calculated around 1.2%, fibers are calculated at 1% and, lastly, fats represent only 0.2%. For this reason, one hundred grams of fresh tomato provides only 17 Kcal.
Tomatoes contain fair quantities of vitamins: include B vitamins, ascorbic acid, vitamin D and, above all, vitamin E, which give the tomato its well-known antioxidant and vitaminizing properties.
The mineral component is also notable: iron, zinc, selenium, phosphorus and calcium associated with citrates, tartrates and nitrates act in synergy ensuring remineralising and anti-radical properties.
The content of organic acids, such as malic, citric, succinic and glutenin, is also modest, useful for promoting digestion.