Tomatillos and tomatoes look similar, which often causes confusion, but they have unique qualities that set them apart. Tomatillos are key in many Mexican dishes, and tomatoes are popular in many other cuisines around the world. This article explains whether tomatillos can be eaten like tomatoes by exploring their similarities, differences, uses, and nutritional benefits. By the end, you will know how to use each fruit in cooking to add both flavor and variety to your dishes.
Understanding Tomatillos and Tomatoes
Botanical Classification
- Tomatillos belong to the Physalis genus, which is related to ground cherries. People also call them Mexican husk tomatoes because of their papery covering.
- Tomatoes: Are part of the Solanum genus, along with potatoes, peppers, and eggplants. Unlike tomatillos, tomatoes have no husk, making them easy to recognize when they are ripe.
Although tomatillos and tomatoes look alike, they come from different botanical groups. Both belong to the nightshade family, but they differ at the genus level, which affects their growth, traits, and uses in cooking. These differences can help you choose the right one for your needs.
You can recognize tomatillos by their papery husk, which sets them apart. Tomatoes, however, do not have a husk and come in different sizes, shapes, and colors. Tomatillos stay green when ripe, while tomatoes can turn red, yellow, orange, or purple.
Physical Characteristics
- Tomatillos: Typically small and bright green, encased in a papery husk that must be removed before cooking or eating. They have a sticky residue that should be washed off before use. Tomatillos have a firm texture, even when ripe, making them ideal for thick sauces.
- Tomatoes: Come in various sizes, shapes, and colors, ranging from red to yellow and even purple. Unlike tomatillos, they are husk-free and ready to use once washed. The juicy, soft nature of tomatoes makes them ideal for both fresh and cooked dishes.
Tomatillos, also known as husk tomatoes, are bright green and have a tart flavor, making them ideal for dishes like salsa verde (as detailed in this Tomatillo Salsa Verde Recipe by Simply Recipes). In contrast, tomatoes range from sweet to tangy and are used in many cuisines around the world. They are often used in salads, pasta sauces, and soups, showing their versatility.
Flavor Profiles
- Tomatillos: Have a tart, citrus-like flavor that adds a bright acidity to dishes. This makes tomatillos great for balancing rich foods, adding a sharp contrast to boost flavor.
- Tomatoes: Flavor depends on ripeness and variety, ranging from sweet to slightly acidic. Riper tomatoes tend to be sweeter, while less ripe ones retain a slight tang that works well in cooked dishes.
These flavor differences make each fruit perfect for specific dishes. For example, tomatillos are common in Mexican cooking, where their tartness adds depth to green sauces, soups, and stews, while tomatoes are popular in Mediterranean and Italian dishes. The distinct flavor of tomatillos adds an irreplaceable touch to recipes like salsa verde, while the versatility of tomatoes makes them great for a wide range of applications (as explained in this Nightshade Family Overview by Britannica). Tomatoes can be sweet, savory, or used to provide a mild acid to a dish, which makes them very adaptable in global cuisines.
Nutritional Comparison
Macronutrients
- Calories: Tomatillos and tomatoes are both low in calories, making them excellent for diets. Tomatillos contain about 20 calories per 100 grams, while tomatoes have around 18 calories for the same serving size.
- Carbohydrates: Both contain carbohydrates, but tomatillos tend to have slightly more fiber, providing about 1.9 grams of fiber per 100 grams, compared to the 1.2 grams found in tomatoes.
- Protein: Both are not significant sources of protein, but tomatillos have a bit more per serving—around 1 gram per 100 grams compared to tomatoes, which have about 0.9 grams.
- Fat: Both are virtually fat-free, which adds to their appeal for healthy diets. The small amount of fat they do have is negligible, making them good for a range of dietary needs.
Vitamins and Minerals
- Tomatillos: Rich in Vitamin C, Vitamin K, and niacin. They also contain magnesium, which is important for muscle function and energy production.
- Tomatoes: High in Vitamin A, Vitamin C, and potassium. Tomatoes are also a great source of folate, which helps with cell division and DNA production.
Both tomatillos and tomatoes have nutrients that promote health. Tomatillos are high in niacin, which helps with metabolism, while tomatoes are rich in lycopene—an antioxidant that may lower the risk of heart disease and some cancers. Lycopene works best when tomatoes are cooked, as cooking helps to release this powerful compound.
Health Benefits
- Antioxidant Properties: Both tomatillos and tomatoes contain antioxidants that help fight inflammation and reduce stress in the body. The antioxidants in tomatillos, like withanolides, have been linked to anti-cancer benefits, while tomatoes are rich in carotenoids like lycopene, which may reduce the risk of prostate cancer.
- Dietary Fiber: Tomatillos have more fiber than tomatoes, promoting healthy digestion and helping manage blood sugar levels. The fiber in tomatillos also supports a healthy gut, which plays a role in immune health.
Culinary Uses of Tomatillos and Tomatoes
Traditional Dishes
- Tomatillos: Common in Mexican cuisine, particularly in dishes like salsa verde, pozole verde, and enchiladas verdes. They add a tangy flavor that brightens these recipes. For a new twist, you can try this Tomatillo Pasta Recipe to explore other ways to use tomatillos. Tomatillos are also used in mole sauces to add a bit of acidity that balances rich ingredients like chocolate and nuts.
- Tomatoes: Used in many cuisines, from Italian dishes like marinara sauce and caprese salad to Indian curries and Mediterranean mezze platters. Tomatoes are also used in French cooking for sauces like ratatouille and tomato bisque, showing their versatility.
Raw Consumption
- Tomatillos: Can be eaten raw, but they are more often cooked due to their tartness. Raw tomatillos are chopped and added to fresh salsas for a sharp flavor that pairs well with grilled meats and tacos. They can also be sliced and used in salads for a crunchy element that contrasts with creamy dressings or rich toppings.
- Tomatoes: Often eaten raw in salads, sandwiches, or appetizers. Their juicy, sweet flavor makes them great for eating uncooked. Raw tomatoes are also used in bruschetta, paired with basil and balsamic vinegar, or in Greek salads with olives and feta cheese.
Cooking Methods
- Tomatillos: Roasted, boiled, or grilled to boost their flavor. Roasting tomatillos brings out their sweetness and reduces tartness, making them perfect for sauces and stews. Boiling tomatillos works well when they need to be blended into a smooth, tangy base for sauces or soups.
- Tomatoes: Can be roasted, sautéed, stewed, or grilled. The many ways to cook tomatoes show their versatility. Roasted tomatoes develop a rich flavor that works well in sauces, while stewed tomatoes are ideal for soups and curries. Grilled tomatoes go well with barbecued meats, giving a sweet, smoky flavor.
Interchangeability in Recipes
Flavor Considerations
The flavor of tomatillos and tomatoes is quite different. While both add acidity to dishes, tomatillos have a sharp tartness that changes the flavor balance when used instead of tomatoes. Tomatillos work best in dishes that need a strong, tangy flavor, while tomatoes are better in recipes that need sweetness and mild acidity.
Texture and Consistency
The texture of tomatillos is firmer than that of tomatoes, especially when cooked. Tomatillos keep their firm texture during cooking, while tomatoes soften and release more liquid. This difference makes tomatillos great for thicker sauces, while tomatoes are preferred for smoother, more liquid dishes.
Recipe Adaptations
- When using tomatillos instead of tomatoes, add a bit of sugar or honey to balance the tartness.
- When using tomatoes instead of tomatillos, add lime or lemon juice to get the tangy flavor of tomatillos. You can also use a bit of vinegar for a similar effect, especially in cooked dishes.
Selecting and Storing Tomatillos and Tomatoes
Selection Tips
- Tomatillos: Choose tomatillos with a tight, green husk that is not dried out. The fruit should feel firm and be bright green. Avoid tomatillos with yellow husks, as this means they are overripe and may not taste as good.
- Tomatoes: Select tomatoes that are plump, fragrant, and free of marks. The ripeness of tomatoes is shown by their color and firmness. Vine-ripened tomatoes should have a strong aroma, showing they are ready to eat.
Storage Guidelines
- Tomatillos: Store at room temperature if you will use them soon or refrigerate them to keep them fresh longer. Keep the husk on until you are ready to use them. If refrigerated, tomatillos can last up to two weeks, making them useful for extended use.
- Tomatoes: Store at room temperature, away from direct sunlight. Refrigerating tomatoes can change their flavor and texture, making them soft. If you must store tomatoes in the fridge, let them return to room temperature before using to bring back some of their original flavor.
Preparation Techniques
Cleaning and Peeling
- Tomatillos: Remove the husk and wash off the sticky residue before using them. This sticky layer can be bitter, so clean tomatillos well before cooking or eating them raw.
- Tomatoes: Some recipes may call for peeled tomatoes. To peel, blanch them in boiling water for a few seconds, then place them in ice water to loosen the skin. This method makes peeling easy, especially for sauces and soups that need a smooth texture.
Chopping and Slicing
- Tomatillos: Often chopped or quartered for salsas or stews. Their firm texture makes them easy to cut into even pieces that hold up during cooking.
- Tomatoes: Depending on the dish, they can be chopped, sliced, or diced. Tomatoes can also be pureed for use in soups, sauces, or condiments like ketchup.
Health Considerations
Allergies and Sensitivities
- Some people may be allergic to nightshade family members, which include both tomatillos and tomatoes. Common symptoms are skin rashes, digestive issues, and breathing problems. Those who are sensitive to nightshades may need to avoid both tomatillos and tomatoes, as they share compounds that can trigger reactions.
Toxicity Concerns
- Tomatillos: The leaves and husks are toxic because they contain alkaloids. Make sure to remove and discard these parts before using tomatillos.
- Tomatoes: The leaves, stems, and unripe green tomatoes contain solanine, which can be toxic in large amounts. While the fruit is safe, avoid eating the green parts of the plant.
Frequently Asked Questions (FAQs)
Can You Eat Tomatillos Raw?
Yes, tomatillos can be eaten raw, but they are usually cooked to bring out their sweetness and reduce tartness. Raw tomatillos are often used in salsas for a fresh, tangy flavor. Their crisp texture makes them a great addition to dishes that need an acidic crunch.
Do Tomatillos Taste Like Tomatoes?
No, tomatillos have a tart, citrusy flavor that is different from the sweetness or acidity found in tomatoes. They are distinct fruits and bring different flavors to dishes. To understand the flavor difference better, check out What’s the Difference Between Salsa Verde and Tomatillo.
Are Tomatillos Toxic if Eaten Raw?
No, the fruit itself is not toxic when eaten raw, but the husks and leaves are toxic and should be discarded. Make sure to wash tomatillos thoroughly before consuming. Their natural tartness can be quite strong when raw, which is why many prefer them cooked.
Can Tomatillos Be Used in Place of Tomatoes in Salsa?
Yes, tomatillos can be used instead of tomatoes in salsas, but the salsa will have a tangier flavor. Adding a bit of sugar can help balance the tartness. This substitution works well in dishes that need extra acidity, such as those with rich meats or hearty beans.
How Do You Remove the Sticky Residue from Tomatillos?
After removing the husk, wash the tomatillos thoroughly in warm water to remove the sticky coating. Using a bit of mild soap can help if the residue is stubborn, but make sure to rinse well afterward.
What Are the Health Benefits of Eating Tomatillos?
Tomatillos are rich in Vitamin C, dietary fiber, and antioxidants. They support healthy digestion and help reduce inflammation in the body. Tomatillos also support the immune system due to their high vitamin content, especially Vitamin K and Vitamin C.
Are Tomatillos and Green Tomatoes the Same?
No, tomatillos and green tomatoes are not the same. Green tomatoes are simply unripe tomatoes, while tomatillos are a different fruit altogether, with a husk and a distinct flavor. Tomatillos have a tangy taste that is very different from the firm and slightly bitter taste of green tomatoes.
How Should Tomatillos Be Stored After Purchase?
Tomatillos should be stored at room temperature if you plan to use them soon, or in the refrigerator for longer storage. Keep them in their husks until you are ready to use them. The husks help protect the fruit and keep it fresh for longer.
Conclusion
Tomatillos and tomatoes may look alike, but they have distinct characteristics, flavors, and uses. While you can eat a tomatillo like a tomato, it’s important to understand the differences to fully appreciate what each brings to the table. Whether you’re making a zesty salsa verde or a comforting tomato soup, these versatile fruits each have their place in the culinary world.
The tartness of tomatillos is perfect for Mexican dishes, while the sweetness of tomatoes is ideal for fresh salads and cooked sauces. By understanding their differences, you can experiment more confidently with these wonderful fruits and bring exciting new flavors to your cooking. Embracing both tomatillos and tomatoes allows for a richer, more diverse culinary experience, giving you the tools to create dishes that are bright, flavorful, and full of character. So the next time you’re cooking, consider how the distinct flavors of these two fruits can elevate your dish to new heights.