One of my first food memories is eating tomatoes straight from the plant in my grandad’s garden. I must have been around three at the time and I still vividly feel the incredible sweetness of the tomato warmed by the Mediterranean sun, the mineral scent of the tomato leaf, the earthy smell of the sun-dry soil. If you ask me, this is what summer tastes like!
Often eaten in salads and used in savoury recipes, tomatoes are botanically considered a berry. They are believed to have originated in the Andes region in Latin America, and were later imported to Mexico. Here is where Spanish explorers first came across them and later introduced them to Europe during the sixteenth century. Nowadays tomatoes are broadly available worldwide and many consider them to be one of the food symbols of the Mediterranean cuisine. I mean, what would pizza be without a good pummarola base?
Fresh sun ripe tomatoes are characterised by a sweet, tart, grassy flavour. When cooked the green notes are replaced by a boost of umami.
The flesh of a good (raw) tomato should be firm, meaty, slightly and not overly powdery. It should give way when firmly poked.
Basil, capers, buffalo mozzarella
Watermelon, vanilla, white chocolate
Tomatoes should always be stored at room temperature. The enzymes responsible for the distinctive tomato flavour are permanently damaged at fridge temperatures (or anywhere below 12°C), resulting in a loss of 65% of their aroma. Unfortunately bringing them back to room temperature won’t restore the lost flavours!