Organic Tomato

Refrigeration causes tomatoes to lose their flavour compounds and develop a mealy, unpleasant texture. The cold temperature halts the enzymatic processes that develop tomato flavour and damages the cell walls, resulting in a tomato that looks intact but tastes flat and watery. Store ripe tomatoes at room temperature and use within 4–5 days.

Vine-ripened tomatoes develop their colour naturally on the plant, which allows their full sugar and acid profile to develop alongside their colour. Artificially ripened tomatoes are picked green and treated with ethephon or placed in ethylene gas chambers to develop colour during transit - the result is a tomato that looks ripe but lacks the flavour complexity of a naturally ripened one. Prakritii's organic tomatoes are vine-ripened.

Yes, but more effectively from cooked tomatoes than raw. The cooking process breaks down the tomato's cell structure and releases lycopene in a more bioavailable form. Cooking with a small amount of oil further increases absorption, as lycopene is fat-soluble. The everyday Indian masala base - tomatoes cooked in oil - is actually an excellent method for maximising lycopene absorption.

Yes - blanch tomatoes in boiling water for 60 seconds, transfer to cold water, peel the skin, and blend to a smooth purée. This can be refrigerated for up to 3 days or frozen in portions for up to 3 months. Home-made organic tomato purée has significantly better flavour and no added salt, preservatives, or stabilisers compared to commercial packaged purée.

Yes. Tomatoes are available year-round and are one of Prakritii's most consistently stocked vegetables. Weekly delivery across Mumbai and Navi Mumbai can be set up through the Prakritii website. We recommend checking seasonal availability for the best pricing and quality, as tomato quality varies significantly between peak season and off-season production.