Chamomile Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Chamomile tomatoes vary in size and shape, depending on growing conditions and age at harvest, but generally have an oblate, oval, or flattened shape. The variety averages 350 to 400 grams in weight and is deeply ribbed, giving the tomatoes a distinct appearance. Chamomile tomatoes are topped with a green cap, and the skin is smooth, taut, and semi-thick with a faintly glossy sheen. The skin may also showcase some scars or markings, but these are only superficial and do not affect the quality of the flesh. Chamomile tomatoes ripen from green to shades of bright red, and the flesh matches the exterior in color. The flesh also has a dense, aqueous, tender, and succulent texture, encasing central chambers filled with tiny seeds suspended in a gelatinous liquid. Chamomile tomatoes are edible raw when ripe and have an earthy, mild, subtly sweet, and tangy taste.
Seasons/Availability
Chamomile tomatoes are available in the summer.
Current Facts
Chamomile tomatoes, botanically classified as Solanum lycopersicum, are a Central Asian variety belonging to the Solanaceae or nightshade family. The bright red, ribbed tomatoes develop on compact plants reaching 50 to 60 centimeters in height and were first grown in Azerbaijan as a home garden variety. Chamomile tomatoes can be planted in open fields, a distinct trait as most tomato varieties in Central Asia require greenhouses, and they are an early-season variety, allowing them to be grown in regions with short summers. Chamomile tomato plants also produce high yields and are favored for their size, hardiness, texture, and flavor. In some markets, Chamomile tomatoes are known as Baku and Romanshka tomatoes, and the variety is a popular tomato for export, especially to Russia. Chamomile tomatoes are categorized as an all-purpose variety and are valued for their versatile flavor in raw or cooked culinary preparations.
Nutritional Value
Chamomile tomatoes have not been studied for their nutritional properties. Tomatoes, in general, are a source of calcium to protect bones and teeth, fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. Tomatoes also provide vitamin E to guard the cells against the damage caused by free radicals, magnesium to control nerve functions, phosphorus to repair tissues, and other nutrients, including manganese, copper, vitamin A, zinc, iron, and B vitamins such as riboflavin, niacin, thiamine, and folate. Beyond vitamins and minerals, tomatoes contain carotenoids and lycopene, which are natural pigments within the flesh. These pigments have antioxidant-like properties to support the overall health of the body and reduce inflammation.
Applications
Chamomile tomatoes have a mild, subtly sweet, earthy, and acidic taste suited for fresh or cooked preparations. The variety can be sliced, sprinkled with salt, and eaten as a snack or tossed into salads. Chamomile tomatoes can also be diced and topped over bruschetta, sliced for avocado toast, or layered into sandwiches. In Azerbaijan, tomatoes are popularly cooked with eggs as a breakfast dish or cooked into soups and stews with aromatics. Tomatoes, like Chamomile, are also stuffed and baked, pureed into juices, or pickled as a condiment. Chamomile tomatoes can be incorporated into any preparation calling for tomatoes and have a dense, aqueous flesh favored for sauces and pastes. They can also be dried for extended use and added to salads and bread. Chamomile tomatoes pair well with basil, dill, and mint, aromatics including garlic, onions, bell peppers, olives, carrots, mushrooms, sour cream, and meats such as beef, poultry, pork, and lamb. Whole, unwashed Chamomile tomatoes will keep for 7 to 9 days when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Tomatoes are the subject of a famous phrase in Russia about love that has ended or passed. Historically, tomatoes were introduced to Russia sometime in the mid to late 18th century and were grown as home garden plants. Tomatoes were sometimes introduced to consumers in Central Asia by their French nickname, “La Pomme de L’Amour,” meaning “the apple of love.” This nickname later inspired a poem written by poet Oleg Savostyanov. In his poem, Savostyanov wrote the line, “Love has passed, the tomatoes have dried or withered,” and this line became a popular phrase used throughout Russia. This line also alluded to the practice of ladies attaching tomato vines and flowers to their clothing. These clippings were visual symbols that the ladies were in love or actively searching for love. Tomato vines were popularly grown on gazebos, where courtship meetings were often held, and the plant was intertwined with feelings of passion and romance. If the lady fell out of love, she allowed the vines and flowers to wilt. Some also removed the fastened item from their clothing altogether. This made a statement to the rest of the public that the love had passed.
Geography/History
Chamomile tomatoes are believed to be native to Azerbaijan and are descendants of tomato varieties first introduced from Russia. Tomatoes, in general, are native to the Americas and were spread to Europe in the early 16th century. In the 18th century, tomatoes were carried from Europe to Russia and became a commercially produced crop throughout the country by the 20th century. It is unknown when tomatoes were sent from Russia to Azerbaijan, but in the late 20th century, varieties, including Chamomile tomatoes, were already present and arose in cultivation, renowned for their high yields and flavor. Azerbaijan-grown tomatoes are primarily produced in areas near the Caspian Sea, a region known for its salt-filled soil, adding to the tomato’s distinct taste. Today, Chamomile tomatoes are grown in Azerbaijan and are sold domestically or exported to neighboring countries in Central Asia, including Russia and Kazakhstan.
