TOMATO FACTS & FIGURES

Tomatoes are made up of pulp, seeds, skin, and solids. Solids are one component of the tomato that determines its structure and how it is used. Solids are made up of three aspects—sugar, acids and salt.

Recent statistics indicate 38.3 million metric tons of tomato products (estimated raw material equivalent) are consumed globally. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year. (More than half of those are ketchup and tomato sauce).

There are more than 10,000 varieties of tomatoes which come in all kinds of shapes and sizes, and even colors. Plum tomatoes are ideal for making pizza sauce and other tomato sauces. Pear tomatoes are basically cherry tomatoes except pear-shaped. These heirloom tomato varieties can be traced back to the 18th century, and while they can come in reds or oranges, they’re most commonly yellow. They have delicate skin and a sweet, mild flavor.

Whole peeled tomatoes are packed in either juice or puree and are usually the highest quality tomato products. Crushed tomatoes are simply broken up from whole peeled and are used for sauces and recipes. Diced tomatoes are tomato chunks packed in tomato juice.

Roma is the classic tomato used in Italian cooking and is popular for canning and making tomato paste. Though the classic Roma is 3 inches long, larger varieties are now available. Romas are not as sweet as some of the similar heirloom tomatoes.

San Marzano is considered the classic paste tomato. The San Marzano has a dense, almost dry, sweet flavor. The tomatoes typically grow between 2 to 3 inches. Legally, and to be called a San Marzano, this tomato must be grown in the “Valley of Sarno,” in Italy.

Americans eat between 22- 24 pounds of tomatoes per person, per year.