Tomato
Solanum lycopersicum · tomate · tomato
Tomato: what every chef needs to know
The tomato is botanically a fruit but culinarily treated as a vegetable. Tomatoes are rich in lycopene (a powerful antioxidant), vitamin C and potassium. In commercial kitchens, dozens of varieties are used: Roma/San Marzano for sauces and soups (high dry matter, low moisture), cherry and cocktail tomatoes for salads and garnishes, beef/steak tomatoes for stuffed preparations, vine tomatoes for quality presentation. Lycopene is better absorbed after heating with fat. Tomatoes should never be refrigerated: below 12°C (54°F) ripening stops and the tomato loses its aromatic flavour compounds. Always store at room temperature, away from direct sunlight.
Tomato: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Tomato: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Tuscan bread salad with ripe tomatoes, stale bread, red onion, basil and olive oil. Originally a dish of the rural poor, now a summer classic throughout Europe.
Classic salad of fresh buffalo mozzarella, ripe tomatoes and basil with olive oil and sea salt. One of the most recognisable antipasti in the world, named after Capri.
One of the five mother sauces of French haute cuisine according to Escoffier: tomatoes stewed with stock, onion, garlic and thyme. The foundation of countless classic preparations.
Cold Spanish tomato soup with cucumber, peppers, garlic and olive oil, blended raw. Originally from Andalusia, now featured on summer menus worldwide.
Tomatoes slowly confit at low temperature with thyme, garlic and olive oil. A technique from Provencal cuisine that maximises the sweetness and umami of the tomato.
Classic thickened tomato soup with stock, cream and fresh basil. One of the most widely consumed soups worldwide, with variants ranging from creamy (NL/FR) to clear (IT).
Tomato: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Score a cross for easy peeling
Concentrates flavour, caramelises sugars
Cherry tomatoes, thyme and garlic
For peeling when making concassé or sauces
Tomato: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Tomato: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Northern Europe: season June–September. Greenhouse production (Netherlands/Belgium) year-round. Mediterranean: May–October peak quality. Imported tomatoes available year-round but lack flavour outside season.
Tomato: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Tomato: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Sangiovese is THE reference for tomato sauces and pizza preparations. The wine's high acidity matches the acidity of tomato, so the two reinforce rather than clash with each other. Cherry saute notes and spicy undertones pair seamlessly with tomato sauce, ragù, and bruschetta.
- Chianti Classico DOCG (Toscane)
- Chianti Classico Riserva
- Morellino di Scansano
- Brunello di Montalcino (for ripe tomatenstoofschotels)
Barbera has an exceptionally high acidity and low tannins: ideal for tomato-rich dishes such as pasta already pomodoro and stuffed tomatoes. The dark cherry flavour and spicy edge enhance the umami in concentrated tomato sauces.
- Barbera d'Asti Superiore (Piëmont)
- Barbera d'Asti (Piëmont)
- Barbera del Monferrato
- Barbera d'Alba
The combination of ripe red saute (Grenache), pepper and spice (Syrah), and body (Mourvèdre) aligns with the complex flavour profiles of roasted tomato sauces and Provencal dishes. An accessible alternative to more expensive Italian wines.
- Côtes du Rhône Villages
- Gigondas (steviger)
- Vacqueyras
- Lirac
Beaujolais-Villages offers a fresh, fruity counterpart to light tomato salads and cold tomato dishes. The low tannins and high acidity provide a refreshing companion to gazpacho and panzanella.
- Beaujolais-Villages
- Fleurie (Cru)
- Chiroubles (lichtste Cru)
- Saint-Amour
A robust, affordable Italian red wine with ripe plum notes, soft tannins, and a pleasant bitterness that pairs seamlessly with tomato paste-based stews and stuffed tomatoes with minced meat. Excellent value for money.
- Montepulciano d'Abruzzo DOC
- Montepulciano d'Abruzzo Colline Teramane DOCG
- Cerasuolo d'Abruzzo (rosé variant)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Tomato
Why do refrigerated tomatoes taste bland?
Refrigeration below 12°C (54°F) breaks down enzymatic processes responsible for aroma development (particularly C6-aldehydes). This is irreversible. Always store tomatoes at room temperature.
What is the best variety for tomato sauce?
San Marzano DOP (Italy) is the gold standard for ragù and pizza. Comparable alternatives: Roma tomatoes have similar dry matter content. Heirloom varieties give more complexity but at a higher cost.
How do I make tomato concassé?
Cross-score the base → 30 seconds in boiling water → immediately into ice water → peel, halve, remove seeds → cut brunoise or roughly. Use the seeds and juice for sauces.
At what temperature should you store Tomato?
Store Tomato at 12°C to 18°C room temperature — NEVER in refrigeration below 12°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Tomato professionally?
The primary professional technique for Tomato is Concassé at hot water 30 sec + ijswater for 2 min toaal. Always verify core temperature with a calibrated probe thermometer.
Does Tomato contain allergens?
Tomato is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Tomato
Professional substitutes for tomato in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Zoeter, less sour. suitable as sausbasis of roasted as tomaatvervanger.
Neutraler of flavour, absorbs herbs goed. Budget-alternatief in ragouts and ovenschotels.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
