Tomatology Myths
Here are some common myths related to "tomatology"—or the study and understanding of tomatoes:
Myth 1. Tomatology is a ‘Real’ Word
Myth: Tomatology is not a brand name, it is a real word, meaning the study of tomatoes.
Truth: While it sounds plausible, professionals in botany, horticulture, or agriculture don’t use "tomatology" formally. Instead, they refer to fields like Botany – The scientific study of plants (including tomatoes), Horticulture – The art and science of garden cultivation, which covers tomato farming, and Plant Science – A broader term encompassing tomato genetics, breeding, and pathology.
Myth 2. Tomatoes Are Always Red
Myth: All ripe tomatoes are red.
Truth: Tomatoes come in a variety of colors, including yellow, orange, green, purple, black, and even striped. Heirloom varieties like Green Zebra or Black Krim showcase this diversity.
Myth 3. Tomatoes Are a Vegetable
Myth: Tomatoes are vegetables.
Truth: Botanically, tomatoes are fruits because they develop from a flower and contain seeds. However, they're legally classified as vegetables in the U.S. due to a Supreme Court case in 1893 for taxation purposes.
Myth 4. Refrigerating Tomatoes Keeps Them Fresh Longer
Myth: Storing tomatoes in the refrigerator preserves them.
Truth: Refrigeration can damage the texture and dull the flavor of tomatoes. It's better to store ripe tomatoes at room temperature unless they’re overripe and you need to slow down spoilage.
Myth 5. You Must Remove the Seeds to Avoid Bitterness
Myth: Tomato seeds make sauces bitter.
Truth: The bitterness in tomato sauces often comes from the skins, not the seeds. Many chefs leave seeds in for added flavor and natural acidity.
Myth 6. Bigger Tomatoes Taste Better
Myth: Large tomatoes, like beefsteaks, have the best flavour.
Truth: Flavour isn’t determined by size. In fact, smaller varieties like cherry or grape tomatoes often have a more concentrated, sweeter taste due to higher sugar content.
Myth 7. Green Tomatoes Are Unripe Red Tomatoes
Myth: All green tomatoes are just unripe red tomatoes.
Truth: Some tomato varieties, like Green Zebra, are naturally green even when fully ripe. However, unripe red tomatoes can also be green, which is where the confusion arises.
Myth 8. Tomatoes Are Naturally Poisonous
Myth: Tomatoes were once thought to be poisonous.
Truth: In the 1700s, Europeans believed tomatoes were toxic because they belong to the nightshade family. The real issue was that the acidity of tomatoes reacted with pewter plates, leaching lead and causing illness. The tomatoes weren’t the problem—the plates were.
Myth 9. Adding Sugar Is the Best Way to Reduce Acidity in Sauce
Myth: Sugar reduces tomato acidity.
Truth: Sugar doesn’t lower acidity; it just masks it with sweetness. To genuinely reduce acidity, adding a pinch of baking soda can neutralize some of the acid.
Myth 10. Tomatoes Need Full, Harsh Sun to Thrive
Myth: The more sun, the better for tomatoes.
Truth: While tomatoes are sun-loving plants, too much intense heat can stress them, causing poor fruit set and sunscald. They thrive best with 6-8 hours of balanced sunlight.
Myth 11. Heirloom Tomatoes Are Always Better Than Hybrids
Myth: Heirloom tomatoes are superior to hybrids.
Truth: Heirloom varieties offer unique flavors, but hybrids are bred for specific advantages like disease resistance, higher yields, and uniform ripening. The best choice depends on your preference and growing conditions.
