If you see tomatoes with strange, perfectly circular, deep holes like this, you are not alone. This image goes viral on social media every few years because it looks so bizarre and creepy.
So, what causes them?
There are two main reasons for these unusual holes, and neither involves a person with a drill:
- The most likely culprit: Tomato Fruitworms (or Armyworms). These caterpillars bore deep into the fruit to eat the soft interior. When a farmer picks a tomato, the caterpillar may have already left, leaving behind a clean, nearly circular entry hole.
2.Animal feeding: Birds, squirrels, or rodents will sometimes peck or gnaw neat, deep holes into tomatoes to get to the juicy insides, especially during dry spells when they are thirsty.
Would you still eat them?
· If they are freshly picked and the hole is clean: If you cut them open and there is no rot, no webbing, and no worm inside, you can safely cut the hole out and eat the rest.
· If there is mold, dark flesh, or a worm: Throw them away. The damage has gone too deep, and eating rotting fruit can make you sick.
Full “Recipe”: What to Do with “Wormy” Tomatoes (The Safe Way)
If you have a tomato with a clean, weird hole in it, you don’t have to waste it! Here is the step-by-step “recipe” to salvage it safely, followed by a great way to use the good parts.
Step 1: The Safety Cut
- Place the tomato on a cutting board.
- Use a sharp paring knife to cut a deep “V” shape (a cone) all the way around the hole, going at least ½ inch deeper than the bottom of the hole.
- Discard that cut-out cone.
- Slice the rest of the tomato open. If the flesh inside is firm, bright, and smells like a fresh tomato, it is safe to eat. If it is brown, mushy, or smells off, throw the whole thing away.
Step 2: The Recipe – Classic Tomato & Basil Bruschetta
Since the tomatoes in the photo are slightly underripe (they have green shoulders), they are perfect for a zesty, acidic topping rather than eating raw in a salad. Here is how to use your salvaged tomatoes:
Ingredients:
· 3-4 salvaged tomatoes, deseeded and diced small.
· 3 cloves garlic, minced finely.
· ¼ cup fresh basil, chiffonade (cut into thin ribbons).
· 2 tablespoons extra virgin olive oil.
· 1 tablespoon balsamic vinegar.
· Salt and pepper to taste.
· Baguette or crusty bread, sliced.
Instructions:
- In a bowl, combine the diced tomatoes, minced garlic, basil, olive oil, vinegar, salt, and pepper. Toss to coat.
- Let it sit at room temperature for 15 minutes. This allows the flavors to blend and the tomatoes to release their juices.
- Toast your bread slices until golden brown and crispy.
- Spoon the tomato mixture generously over the crispy bread.
- Serve immediately as a quick, fresh appetizer or light lunch!
💡 A Final Important Warning:
Never eat a tomato if it has a live worm or caterpillar inside. While it won’t kill you, it is definitely unappetizing and carries a risk of bacterial contamination. If you find one, simply cut the hole out, wash the tomato thoroughly, and inspect the inside before cooking. When in doubt, throw it out!