Although many are those who associate the tomato with a Mediterranean diet, this vegetable was introduced in Europe only in the 16th century by the Americans who had cultivated them in South America since prehistoric times, and it wasn't until the 1950s that it became synonymous with Mediterranean cooking thanks to Spain and Italy.

Nowadays, at least 5000 different varieties of tomatoes are available and they range widely in size, shape, colour and flavour and they generally fall into three categories; slicing round tomatoes, plum tomatoes, and small cherry tomatoes.

Slicing tomatoes are large round varieties, which hold more juice and seeds. They are perfect for eating raw in a wide variety of ways.

Plum tomatoes are meaty, eggplant-shaped, and may be red or yellow. They are excellent for sauce making, canning, and pizzas.

Cherry tomatoes are generally served whole, although they can be cut in half and sautéed in any dish. They contain a great deal of seeds and juice.

Tomatoes are delicious raw, sautéed, grilled, stewed, fried and can be added to many preparations. A simple tomato and tuna salad can be the perfect lunch on a hot summer's day. Pasta simply cries out for a rich tomato sauce, whether just with garlic and extra virgin olive oil, al ragu or mixed with shell fish and prawns. Meat and fish can also be excellently combined with the redness of the tomato sauce. When combined with meat, tomatoes even facilitate the digestive system. Of course, vegetarians can fuse tomatoes with any other vegetable for that touch of colour and rich flavour.

And what's more, tomatoes only contain 20 calories per 100g, and like most fruit and vegetables, are extremely good for you. They are also very filling, making them perfect for people following a limited portion diet.

There is research-based information on the health benefits of tomatoes. Tomatoes are packed with vitamin C, potassium, fibre and vitamin A in the form of health promoting beta-carotene, which the body converts to vitamin A.

They are also a source of lycopene, which is the subject of current promising research on the role of plant chemicals that promote health. Research suggests that lycopene may play a role in the fight against cancer, especially prostate cancer. Like beta-carotene, lycopene is a carotenoid, responsible for the bright red colour of the tomato, watermelon, and grapefruit. Although lycopene is available in all ripe tomatoes, a greater supply is more useful to the body in cooked tomatoes.

But how aware are you of the techniques of storing, peeling and preparing tomatoes?
Most tomatoes sold in supermarkets are firm and not fully ripened. To speed up the ripening process, place tomatoes in a brown paper bag or fruit-ripening bowl. Fresh ripe tomatoes should not be stored in the refrigerator.

Unfortunately, refrigeration renders them tasteless and turns the flesh to a mush. Flavour and texture begin to deteriorate when the temperature drops below 54°F. Temperatures above 80°F cause tomatoes to spoil quickly. Store tomatoes at room temperature for two to three days, away from direct sunlight until ready to use. The reason being sunlight makes them ripen much quicker.

Refrigeration also slows ripening of tomatoes. Refrigerate only extra-ripe tomatoes you want to keep from ripening any further. To reverse some of the damage, bring chilled tomatoes to room temperature before serving raw or simply add to cooked preparations.

The tender meat of a tomato requires some skill and tactics to slice through or simply to peel. The best way to slice or chop up a tomato is by using a serrated knife or very sharp non-serrated knife or just prick the skin to get a slice going.

Cut tomatoes lengthwise from stem to blossom end to retain more juice in each slice.

To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away. Skin will pull away easily if the tomatoes have been blanched long enough.

To seed tomatoes, cut the tomato in half horizontally. Holding a half in the palm of your hand, squeeze out the jelly-like juice and seeds over a strainer and scoop out remaining seeds with your fingertip. Do not throw away the juice, sieve it and use it in another recipe or drink it - tomato juice is perfect for quenching thirst.

Tomatoes are also excellent for freezing, and drying. With a forced-air dehydrator, or by just cutting them in halves and placing them in the sun covered with a net, you can make your own sun dried tomatoes. Once they are dried, tomatoes should be packed in airtight containers. They should not be packed in oil for longer than one or two days, and they should be stored in the refrigerator.

Frozen tomatoes keep their fabulous fresh flavour, but they become mushy
in texture and are best used in cooked soups, sauces or stews. The skin
will toughen in the freezer, but it is much easier to remove upon thawing. Alternatively run frozen tomatoes under cold water and the skins will curl up and can easily be pulled right off.

Now that you know how to handle tomatoes correctly, we can all heave a collective sigh of relief knowing that at least, one healthy food item that we can't do without is also tasty and very versatile!