Tomatoes are the second most important crop plants from the nightshade family. In Europe, cultivated since the 16th century, but initially only fulfilled the role of ornamental plants - in gastronomy started to gain only two centuries later. Currently there are a number of varieties which differ in taste properties, shape, color and weight. Besides a wide culinary offer potential tomatoes a number of important substances for the human body, e.g. vitamins A, B and C, potassium, zinc or chromium. In stores macros, you can choose from 25 different kinds of tomatoes from trusted suppliers - in addition to the traditional and most popular red varieties we also yellow, orange or dark tomatoes.
The most widely used and most popular species are tomatoes round shape, which is well used in hot and cold dishes. Most varieties conceals 2-3 brood chamber and pulp contains a considerable amount of yellow seeds. Weight fruits usually does not exceed 100 grams. Specific varieties of tomatoes Kumato having a dark brown color and intense sweet taste.
Small fruits round or ovoid shape, have a very distinct taste and smell. Maraschino cherry tomatoes or have very thin skin, easy to carve and is suitable for a variety of culinary presentations - most often used in salads, for the preparation of snacks and appetizers. Among the award-winning varieties include pachino tomatoes originally from Sicily, which play a significant role in the Italian gastronomy.
Meaty tomatoes are grown mainly in southern areas. Large fruited varieties are usually round or hemispherical shape and they are characterized by more or less pronounced ribbing. Unlike conventional tomatoes containing amniotic chamber 4, less seeds and offer a higher proportion of pulp. Fleshy fruits barrel shape is mainly used for further processing - preserving and puree.
Guarantee of quality
The entire assortment of vegetables through strict control, which starts with a careful selection of the producer or supplier. Each delivery of new goods devote maximum attention to our staff. Firstly, focus on keeping the temperature during the transport chain and on the state of packaging and labels. The next step is to check the parameters of individual pieces of vegetables - the size of the fetus, the temperature on the surface or inside, as well as the presence of fungi and pests. Carefully checked vegetables without defects are then distributed to individual stores.