CHARACTERISTICS OF THE RIBBED TOMATO

The ribbed tomato is a variety of tomato with a fairly sustained size, whose most striking feature is its “ribs,” wrinkles on the walls that fall inside the fruit, giving rise to the typical conformation, from which it obviously takes its name. The ribbed tomato is globular and flattened in shape, its skin tending to bright green with red hues depending on the ripening period. The flesh of the ribbed tomato is red, firm, juicy and its flavor is very aromatic, sugary, excellent for eating fresh; it is a tomato that is also perfectly suited for the preparation of sauces, purees, salads and is suitable for grilling and baking.

CULTIVATION AND HARVESTING TECHNIQUE

The ribbed tomato is sown in March-April, its production is high and continues until the early autumn cold. The ribbed tomato plant is called “indeterminate growth”-this term refers to the growth of the branch that allows the apical part to elongate, without the formation of a flower bud at its apex. Growth in the next growing cycle can then continue from the apex – in this case it is called monopodial -, or from a lateral bud – called sympodial -, and depending on its structure it needs supports of canes or other supports to keep the plant perfectly vertical; it is good to arrange the seedlings in a row at a distance of 30 cm each, while from row to row it is necessary to leave about 80 cm. The ribbed tomato is a variety of tomato that requires very fertile soils with abundant irrigation and rich in salt; it is harvested totally by hand by placing the tomatoes in crates.

HEALTH AND WELL-BEING

The ribbed tomato possesses magnificent organoleptic properties, characteristic of all tomatoes: they are a source of valuable nutrients, especially potassium, phosphorus, vitamin C, vitamin K and folate. The red color of tomatoes is due to an antioxidant, lycopene, whose action is assisted by two other antioxidants, lutein and zeaxanthin. The importance of tomatoes for good health is also related to the presence of fiber, concentrated in the skin and seeds. The tomato’s characteristic flavor is due to the presence of citric acid and malic acid in its flesh, which can stimulate appetite and regenerate tissues.

Nutrition table per 100 g

• Calories kcal 17
• Fat g 0.13
• Carbohydrates g 4
• Protein g 0.78
• Fiber g 1
• Sugars g 2.38
• Water g 94.28

RECIPES WITH RIBBED TOMATO

PANZANELLA

Panzanella is a rustic preparation made from stale bread soaked in water and then squeezed, with tomatoes, onion and basil added, and seasoned with oil, salt and white wine vinegar. It is a poor dish belonging to the peasant tradition, perfect forsummer as it does not require cooking, which preserves all the organoleptic properties of the ribbed tomato intact.
It is the perfect dish to serve as a main course or as an accompaniment to meats.

Ingredients

• – 8 slices of stale Tuscan bread
• – 2-3 ribbed tomatoes
• – 1 large red onion
• – fresh basil
• – extra virgin olive oil
• – white wine vinegar
• – halls

Proceedings

Break up the stale bread and place it in a large bowl; add water, just enough to wet it. Slice the onion and place it in a small bowl with cold water; dice the ribbed tomato, squeeze the bread very well with your hands and transfer it to a bowl. Then break it into fine crumbs and add the onion well drained from the water, and the diced ribbed tomatoes. Add the chopped basil to the contents of the bowl and season the panzanella with plenty of olive oil, vinegar to taste and salt. Stir and let stand at least an hour before serving.