What sun-ripened beauty is a staple of light, sunny eating? It can only be the tomato. A key ingredient in many cuisines around the world, our tomato recipes show off this truly versatile fruit.
History
Although often associated with Italy, tomatoes actually originated in South America, and were first cultivated by the Aztecs and Incas in around 700AD. They were said to be yellow in colour and the size of cherry tomatoes. It is believed the Spanish first brought the tomato to Europe in the 16th century. Another legend suggests Jesuit priests brought them to Italy. Tomatoes were originally grown in the UK not for eating, but as ornamental climbers for their decorative leaves and fruit.
Did you know?
- While the tomato is savoury in taste and is treated like a vegetable, it is technically a fruit because it contains the seeds of the plant.
- It is the world's most popular fruit.
- There are around 7,500 varieties.
- Cooked tomatoes have higher concentrations of lycopene (an antioxidant) than raw tomatoes. Research suggests that lycopene can help protect against sunburn and cancer.
Pick and mix
Tomatoes come in all shapes, sizes and colours. Here are some of the most popular, and how best to cook with them:
Cherry: small and sweet, these are best in salads or as a snack and there are many sub-varieties.
Beef or beefsteak: these take longer to ripen and are best grown in greenhouses; great for slicing and eating in sandwiches or burgers, or stuffing with couscous or cheese.
Plum: these have a lower water content and are great for making pasta sauces. They also freeze well.
Heritage (also known as heirloom): this term encompasses a number of varieties, and each of these come in a huge number of colours, shapes and sizes - including stripy.
Versatile
The tomato is a truly versatile fruit; it can be used in sandwiches, soups, salads, curries, stews and drinks. It is also a popular staple in many cuisines around the world. Italian and other Mediterranean cuisines are the first that come to mind, but they are also used in Mexican, Caribbean, Indian and other Western dishes.
Top tips
Store at room temperature: keeping tomatoes in the fridge impairs natural flavour and stops them ripening. Over-ripe tomatoes will actually go off more quickly if kept in the fridge.
To skin tomatoes, score a cross at the top of the tomato and place in a bowl of boiling water for 15-20 seconds and the skin will then peel off easily.
If you have under-ripe green tomatoes, use them to make green tomato chutney.
Over-ripe tomatoes are perfect in sauces, soups or Bloody Marys! You can also roast them; simply season with a little salt and roast with some sliced garlic in a low oven for an hour.
Perfect pairings
Tomatoes and cheese go very well together. Tomato and mozzarella are perfect partners, just make sure the mozzarella is of high quality, preferably buffalo, and that the tomatoes are flavoursome and ripe, otherwise your simple salad will be disappointingly bland. Cherry tomatoes and goat's cheese or feta are also wonderful flavour combinations.