RED TOMATOES 

Red varieties of tomatoes captivate with their variety of fruit shapes. This includes the beloved Ox heart, and large meaty steaks, plum-shaped in different sizes, and, of course, cherry tomatoes.
Red tomatoes are rich in folic acid, vitamins A and C, lutein, contain natural antioxidants, beta-carotene, lycopene and choline, various micro-macroelements. Therefore, eating these tomatoes reduces the risk of developing many diseases.
Red tomatoes are of great culinary importance.
Large quantities of them are used to prepare tomato paste, ketchups, and tomato juices. They are good for fresh consumption and canned food. Very useful for heat treatment, because at the same time, a large amount of lycopene is formed in tomatoes.