Summer in red! Three recipes for cooking tomatoes

Consumed from July through October for the latest, the tomato is the summer fruit par excellence. The queen of eggplant, Solanum lycopersicum, is also called “golden apple” (Pomodoro In Italian) it is a fruit originating from the Andes, imported by conquistadors to the ancient continent in the 16th centurye century. Fearing its toxicity, Europeans first used it for decoration and began to consume it only in the 18th century.e century.

There are more than 12,000 varieties of tomatoes in the world, from small ‘red currant tomatoes’ to large ‘beef hearts’, or the rare blue tomatoes ‘Osso bleu’, ‘pineapple’, ‘corno de Andes’ or ‘green sausage’. Or the amazing “mobile tomato” with detachable cloves.

It became popular all over the world, a symbol of the excesses of industrialization. To enjoy it – it can be eaten raw or stewed, stuffed, boiled or grilled, in soups, in salads, in a stew – avoid tomatoes from hot greenhouses, tasteless and delicate, and serve in the middle of winter.

daily bread

The panzanella recipe predated the arrival of the tomato in Europe, and it was originally prepared without … but it is much better with it. Originally from Tuscany, typical of the Italian dish “cucina povera”, this dish combines tomatoes, cucumbers, onions, basil, stale rustic bread, a pinch of salt, olive oil, and a pinch of vinegar. The mixture should be prepared at least 30 minutes in advance, so that the bread (which can be previously moistened and crumbled) absorbs the juice well.

winter treats

To make a reserve of tomato dessert, a delicacy to enjoy all winter long, roast at low temperature (100°C), for at least 2 hours, 2 kilos of small tomatoes cut in half, arranged on grape or fig leaves and sprinkled with salt, sugar or Pepper or thyme or delicacy.

Andalusian Salmorgo: Alexis Muñoz Recipe

Ingredients for 4 people

  • 1 kg of juicy and tasty red tomatoes
  • 200 g of breadcrumbs (very dense)
  • 100ml extra-virgin olive oil (preferably Picual or Arbequina)
  • 1 clove garlic
  • salt
  • 2 boiled eggs
  • 150gm Iberian pork

Step one: tomato soup

Peel the tomatoes and blend them in a powerful blender. Add the breadcrumbs, mashed garlic and a pinch of salt and mix everything well. Gradually add the olive oil and continue to mix until the mixture is smooth and creamy. Switch to Chinese if necessary. Taste and adjust the salt.

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