Tomato
A juicy and aromatic fruit that combines sweetness, acidity and umami. It is essential in Mediterranean cuisine, both raw and in cooked dishes, sauces, cold soups and stews.
What it offers and why to use it
A juicy and aromatic fruit that combines sweetness, acidity and umami. It is essential in Mediterranean cuisine, both raw and in cooked dishes, sauces, cold soups and stews. Serve it raw or grated on bread; blend it for gazpacho and salmorejo; roast, grill or slowly reduce it in a sauce. The pear tomato is particularly useful for sauces, and the fleshy tomatoes look best in a salad.
Balances sweetness, acidity and umami. Raw, it is fresh and juicy; when roasted or sautéed, it concentrates the flavour and gains depth.
From shopping to cooking
Choose
Look for pieces that are heavy for their size, with intact skin and a fresh, green aroma near the stem. Firm and fleshy tomatoes are best for salads; for gazpacho, salmorejo and sauces, choose well-ripe specimens that yield slightly when pressed.
Store
Store at room temperature, away from direct sunlight, while it is ripening. When very ripe, it can be refrigerated to prolong its life; bring it back to room temperature to regain its aroma. Once cut, store it in the refrigerator, covered, and consume it within a few days.
Prepare
Serve it raw or grated on bread; blend it for gazpacho and salmorejo; roast, grill or slowly reduce it in a sauce. The pear tomato is particularly useful for sauces, and the fleshy tomatoes look best in a salad.
How to make the most of it
Good pairings
Extra virgin olive oil, garlic, onion, basil, oregano, cucumber, bell pepper, cheese, egg, tuna, legumes and bread.
How to substitute it
In a sauce, it can be replaced with tomato puree or a good quality preserve; in a salad, with roasted bell pepper or a firm, acidic fruit, bearing in mind that this will change the character of the dish.
Recipes with tomato
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