Tomato vs. Tomatillo

Tomato and tomatillo are closely related plants that belong to the nightshade family. They originate from South America, but they can be found around the world today. Tomato and tomatillo tolerate various climate conditions, but cannot survive frost. Tomatillo requires well-drained, moist soil and plenty of sun for the successful growth. Tomato produces fruit of best quality on the sandy or loamy, well-drained soil, in wind-free areas with moderate amount of rainfall. People cultivate tomato and tomatillo as a source of food. Even though tomatillo and tomato belong to different genera, they can be easily mixed up due to similar morphology of fruit. Here are some characteristics that can facilitate identification of each plant:

Shape, Size and Color of Fruit

Tomatillo and unripe tomato look alike. They are green colored, filled with many seeds and fleshy. However, tomato changes color to red, yellow, orange, purple, black (or in the case of green tomato variety - it remains green) when it starts to ripen, while tomatillo retains green color. There are some varieties of tomatillo that produce purple, red or yellow fruit. Tomato can be roundish, oblong, kidney-shaped or elongated, while tomatillo produces sphere-shaped fruit. Tomato can be small (cherry tomato) or very large (beefsteak tomato can reach 0.99 pound of weight). Tomatillo is usually small or medium in size. It has sticky skin on the surface and papery husk which splits when tomatillo becomes ripe (hence the nickname "husk tomato").

Nutritional Value

Both tomatillo and tomato contain few calories and plenty of dietary fibers and vitamin C. Tomatillo is good source of vitamins of the B group, vitamins A and K and minerals such as calcium, copper, iron, manganese and phosphorus. Tomato is good source of manganese and potassium.

Consumption

Green tomato and tomatillo have crisp texture and sweet, slightly tart flavor. Green tomatoes have milder, more sour flavor compared with ripe tomatoes. Unlike ripe tomatoes, green tomatoes contain toxic substances and they are usually thermally processed before consumption (high temperature destroys these toxins). Green tomatoes are often consumed fried, pickled or as an ingredient of stews and sauces. They can be also used for the preparation of ketchup, chutneys and jams. Tomatillos are less juicy than tomatoes and have fruity or herbal flavor. They can be consumed fresh, in the form of salads, or used for the preparation of salsas, soups, stews, curries, sauces, dishes made with rice, sandwiches, jams and marinades. Tomatillo is especially popular and commonly used in the Mexican cuisine.

Medical Properties

Tomatillo facilitates digestion and elimination of toxins from the body. It also improves vision and reduces high blood pressure. Tomato is rich source of lycopene which can prevent development of certain types of cancer and neuromuscular diseases.