Tomato Nice for Baby : In Brief

Did you know that a medium sized tomato contains approximately 47% of the (U.S.) recommended daily allowance (RDA) of vitamin C, and approximately 22% of the RDA of vitamin A.



Due to the Vitamin C, you should make the tomato another great food to help absorb Iron.

Tomatoes: (one cup, cooked)

VITAMINS:

Vitamin A - 1174 IU

Vitamin C - 54 mg

Vitamin K - 6.7 mcg

Folate (important during pregnancy) - 31 mcg

Niacin - 1.27 mg

Contains some other vitamins in small amounts.

MINERALS:

Potassium - 523 mg

Phosphorus - 67 mg

Magnesium - 22 mg

Calcium - 26 mg

Sodium - 25 mg

Iron - 1.63 mg

Also contains trace amounts of zinc, manganese and copper.

 

wholesomebabyfood.com

When can I introduce Tomatoes to my baby?

Tomatoes are typically not recommended to be introduced to an infant until somewhere between the 10th and the 12th month of age. The reason for this is not due to possible allergies per se, rather the acidity of tomatoes may prove harsh on a more immature tummy.



Tomatoes are actually fruits and they contain a high level of acidity that may prove harsh on a tiny tummy as we mentioned. With that being said, there are many babies who have eaten tomatoes prior to the recommended age and have had no issues. Many parents offer babies tomatoes as early as 8 months old.

Should you decide to offer tomatoes, please use fresh only. Also, please be sure to offer the tomatoes cooked - either as a sauce or sauteed with other veggies. It is said that cooking the tomatoes (much like cooking strawberries) may reduce the acidity and be more gentle on a tiny tummy.

Please also speak with your pediatrician about introducing foods that may cause allergies or may be difficult for a tiny tummy to digest. If you notice a rash around the lips/mouth and the bottom, this could be indicative of baby having a reaction to the acidity of the tomatoes. Please keep a look out for such occurrences. As always, we recommend that you consult with your baby's pediatrician on introducing solid foods as generalities may not apply to your infant.

How to select and store Tomatoes for baby food

When selecting Tomatoes for homemade baby food, try to purchase fresh whenever possible. Choose unbruised or otherwise unblemished tomatoes that are a bright red. When possible, buy tomatoes that are still on their vines as they will remain more fresh. Always purchase tomatoes that are firm but nor hard; you may always ripen tomatoes on the counter.



Tomatoes should never be refrigerated until they

(1) have been cooked,
(2) have been cut or put into a raw dish like a salsa, or
(3) are fully ripe and would spoil if left further at room temperature.

Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.(a)

The best way to cook Tomatoes for Baby Food

You may steam or sautee tomatoes; we prefer to saute in a wee bit of olive oil and then puree or mash. Of course, you can make tomato sauce in the traditional way.



A Few Tomato Baby Food Recipes



Tomato Puree/Tomato Sauce

1. Thoroughly cleanse and dice tomatoes
2. Add tomatoes to a large pot with water
3. Simmer until tomatoes have turned into sauce
4. Puree if needed


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Yellow, Red and Green

1. Thoroughly cleanse and dice yellow squash, zucchini squash and 2 medium tomatoes
2. Heat olive oil in a frying pan
3. Place vegetables in the pan and sautee until tender.
4. Serve over rice or add cubes of cooked chicken or beef

Add some spices such as garlic cloves or powder, basil or onion powder if baby is able to have these spices. Chop as needed for your baby's texture preferences.



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Stuffed Tomatoes

4 Large Tomatoes
1 cup cooked rice
1/2 cup chopped sauteed onions
1/2 cup diced sauteed peppers
pepper
garlic powder
basil
olive oil

1. Remove top of tomatoes and slightly hallow tomatoes out (reserve "pulp")
2. Lightly brush insides of tomatoes with olive oil and place in a glass backing dish
3. Add 1 cup of water to baking dish
4. Bake tomatoes for 15 minutes, uncovered, at 400F
5. Mix rice, onions and peppers and spices (sprinkle with bread crumbs if desired)
6. Remove tomatoes from oven and stuff with the rice mixture
7. Place tomatoes back into the glass dish and then bake for an additional 10 minutes until stuffing is golden and bubbly.



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Tomato & Rice Soup

1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, sliced
3 tablespoons butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked long-grain rice or rice blend
1/2 teaspoon salt
1/8 teaspoon or dried leaf thyme, or to taste
freshly ground black pepper, to taste
1/4 cup finely chopped fresh parsley


In a saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. In a stock pot, combine sautéed vegetables, remaining chicken broth and rice.

Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Serves 8 to 10. Southern Foods @ about.com