Chonto Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Chonto tomatoes vary in size and shape, depending on growing conditions and the specific type. The tomatoes average 3 to 6 centimeters in diameter and 70 to 220 grams in weight. They also range in appearance from round, block-like, oval, oblong, to elongated, topped with a green cap. The variety’s skin is thin, smooth, taut, and glossy, found in green, yellow, and red shades based on the degree of ripeness and type. Underneath the skin, a layer of tender, succulent, and aqueous flesh encases 2 to 4 cavities, also known as locules. Each cavity contains tiny, round, yellow seeds suspended in a gelatinous, viscous liquid. Chonto tomatoes release a faintly herbal, vegetal scent and are edible raw, bearing a crisp and slightly chewy consistency. The flesh has a mild, subtly sweet, acidic, savory, and refreshing flavor.
Seasons/Availability
Chonto tomatoes are available year-round.
Current Facts
Chonto tomatoes, botanically classified as Solanum lycopersicum, are a category of multiple varieties belonging to the Solanaceae or nightshade family. The tomatoes grow on a perennial plant with a bushy nature and are cultivated as a culinary staple. The name Chonto tomato is a general descriptor for varieties with similar characteristics grown in Colombia. Chonto tomatoes are one of the top tomatoes commercially produced within the country, and there are several types, including Chonto Piquiverde, Chonto Blanco, Chonto Amarillo, Chonto Tyl, Chonto Mejorado, and Chonto Licato. Chonto tomatoes are indeterminate varieties, meaning they produce tomatoes across the plant for the entire growing season. This growth trait leads the plants to be staked to protect the heavy limbs and to grow in greenhouses to guard against unfavorable weather and insects. In addition to commercial production, Chonto tomatoes are often grown in home gardens and are favored for their versatility. The tomatoes are primarily eaten fresh but are also incorporated into a wide array of savory raw or cooked preparations.
Nutritional Value
Chonto tomatoes are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and calcium to protect bones and teeth. Tomatoes also provide potassium to balance fluid levels within the body, vitamin E to guard the cells against the damage caused by free radicals, vitamin A to maintain healthy organ functioning, magnesium to control nerve functions, and other nutrients, including B vitamins, phosphorus, manganese, copper, folate, and zinc. Chonto tomatoes contain lycopene, an organic pigment with antioxidant-like properties to reduce inflammation and protect the body's overall health.
Applications
Chonto tomatoes have a savory, subtly sweet taste suited for fresh and cooked preparations. The variety can be washed and consumed out of hand, sprinkled in salt and eaten raw, or sliced and tossed into salads. Chonto tomatoes can also be layered into sandwiches or diced into slaws, salsas, and edible garnishes. The variety has a mild, versatile flavor, allowing it to be used in many cuisines, and they are popularly used to make various soups and stews, including gazpacho, sancocho, and tomato soup. In addition to raw preparations, Chonto tomatoes can be stuffed and baked, cooked in cast iron skillets with other vegetables, simmered with eggs, or incorporated into pasta sauces. Chonto tomatoes can also be stuffed into empanadas, cooked into rich sauces for roasted meats, or mixed into rice-based dishes. In Colombia, the tomato variety is sometimes used in carne en bistec, a steak stir-fry dish, or picada, a fried meat dish. The tomatoes are also used as a condiment for sobrebarriga en salsa, a steak served in creole sauce. Chonto tomatoes pair well with spices such as paprika, garlic, onion, and chile peppers, herbs including basil, oregano, and cilantro, and meats such as beef, pork, and poultry. Whole, unwashed, and unopened Chonto tomatoes should be left at room temperature. It is advised to immediately consume ripe tomatoes for the best quality and flavor. Chonto tomatoes can also be dried for extended use.
Ethnic/Cultural Info
Chonto tomatoes are notably used to make hogao, a foundational condiment in Colombian cuisine. Hogao is known by many names across the country, including guiso Colombiano and chorriado, and is believed to have been created as an adaptation of sofrito. Colombian cuisine is a fusion of indigenous, African, and European influences, and with the arrival of the Spanish in the 16th century, a base flavoring called sofrito was introduced. Traditional Spanish sofrito was a combination of onions, garlic, and spices such as paprika. When this base flavoring was introduced into Colombian cuisine, local ingredients such as tomatoes and peppers were added to create a complex dish. The addition of these ingredients led to the creation of hogao, and the rich, aromatic condiment quickly became a favored side to serve with Colombian dishes. Tomatoes are considered one of the most critical ingredients in making hogao as they add color, flavor, and aroma. In the modern day, hogao is often used in bandeja paisa, a traditional dish in Antioquia filled with meats, sausages, plantains, and rice. Hogao is customarily served as a fresh salsa to add a vibrant, refreshing element to the cooked food. Hogao is also served with tamales, patacones which are fried plantain chips, ajiaco, and arepas.
Geography/History
Chonto tomatoes are descendants of tomato species native to the Andean Region of South America, spanning across Colombia, Ecuador, Peru, Bolivia, and Chile. Wild tomato species have been naturally growing since ancient times and were selected by indigenous civilizations for cultivation as a food and medicinal ingredient. Over time, various tomato species were spread into Central America and Mexico, thought to have arrived sometime before 500 BCE. In this region, tomatoes were also extensively cultivated and bred for improved growth characteristics. Later in the 16th century, the Spanish arrived in Mexico and acquired tomato seeds. They carried these seeds back to Europe and began the spread of tomatoes worldwide. The origins of Chonto tomatoes are unknown. The tomatoes are thought to have first arisen from areas of Colombia and have been cultivated for many years, creating several types that are generally categorized under the Chonto name. Today, Chonto tomatoes are one of Colombia's most commercially grown varieties. The variety is primarily produced in greenhouses and sold as fresh-eating tomatoes. Chonto tomatoes are also planted in home gardens for local culinary use. Outside of Colombia, the variety has spread on a small scale to countries worldwide. In Colombia, tomatoes are mainly grown in the departments of Santander, Antioquia, Hulla, Cundinamarca, Valle del Cauca, Quindío, Caldas, Tolima, Risaralda, and Boyacá. The Chonto tomatoes featured in the photograph above were sourced through a local market in Colombia.
