TOMATOES
Tomatoes belong to the nightshade family of plants, along with aubergines, which might be strange if we consider the fact that nightshades are very toxic. However, people are so inventive, they bred the tomatoes throughout many ages to accomplish the task of making them non-toxic and very popular. The history of tomatoes starts as small berries that were growing on bushes in Latin America. The Aztecs were one of the first to give them a try in the kitchen, which is also where the name "tomato" comes from (stems from the Aztec tomatl). These fruits were brought into Europe, although they were met with a big and long recalcitrant suspicion, mainly for their resemblance to nightshade. However, this problem was gradually resolved, and now we can enjoy the appealing flavor of tomatoes.
Tomatoes are high in anti-oxidants and vitamin C and are for this reason nothing to hold short of. These fruits (yes, they are biologically defined as fruits since they contain seeds!) are also high on the flavor-creating glutamic acid and some sulfur compounds. These compounds are also found in other foods, such as meat and some fish, which is why tomatoes make a good complementary addition to a meat dish. Tomato sauces are also very popular, since they are even more concentrated in the flavor molecules. Tomatoes contain just a little amount of sugar, which might be the reason that someone found the idea of making money on ketchup appealing. Needless to say, more sugar in combination with the natural flavor molecules of tomatoes, made ketchup a commercial success. However, most chefs prefer to make their own fresh tomato sauces, as they can be flavored with other aromatic ingredients like carrots or celery.
Tomatoes have most flavor if they are allowed to ripen on the vine. Unfortunately, the practice of harvesting tomatoes prior to their full ripeness results in not so good tomatoes arriving at the shops. You might find better tomatoes at your local sellers, and you can ask them how they treat their tomatoes. In fact, tomatoes found in supermarkets are artificially ripened by the use of a natural ripening gas (ethylene), but of course the influx of the nutritious substances from the soil is already cut off so not much new flavor can be formed.
The different parts of the tomato taste differently. In many recipes, chefs call for deseeded and peeled tomatoes before they use them. This practice has its roots in the fact that the fleshy part of the tomato contains more of the flavorful glutamic acids and sugar, while the inner jelly part contains more acids. Of course, if you like the tomato as a whole, with the touch of acidity (and if you don't mind the seeds) then you can prepare it as a whole. The balance of the basic flavor senses will be the result of how much you cut off.
Tomatoes should be bought when they are not too soft and there should not be any mould or discoloration on them. They should not leak any liquid. Store the tomatoes at room temperature. Avoid cold compartments, as tomatoes lose their flavor in the cold. The reason is that the flavor-developing enzymes that are still active in the tomato will go to sleep if you chill them. You can try to restore their activity by bringing the tomato out in the room temperature for a couple of days though.