The five and five of tomatoes
Fresh vine-ripened tomatoes are a gift of summer to be enjoyed as often as possible while in season locally in Tasmania. They hold the sunshine inside them and only need a little good olive oil, a scattering of sea salt, some torn basil leaves and a hunk of sourdough bread to create a simple but refreshing summer meal.
Here are five facts about tomatoes you might not know, and five ways to use them while they are in bountiful supply.
Five facts about tomatoes
- Tomatoes are native to Central and South America and were brought to Europe from the New World by Spaniards in the 16th century. The word ‘tomato’ comes from its Mexican name, tomatl. They were likely to have been small and yellow, much like the wild tomatoes still growing in Mexico and Central America today, which resemble yellow cherry tomatoes.
- Tomatoes contain lycopene, the bright red pigment that gives tomatoes (and watermelon, pink grapefruit and rosehip) their colour. Lycopene is an antioxidant which has cancer-protective properties, and guards particularly against prostate cancer, as well as heart disease.
- Any mini tomato, like cherry, mini-romas, or grape tomatoes, contain more vitamin C and lycopene for their weight than large tomato varieties.
- Lycopene is more effectively absorbed when cooked with oil – so eating a pasta sauce will be better than drinking tomato juice, as far as taking advantage of tomatoes’ antioxidant properties.
- You should keep tomatoes in a bowl at room temperature. Keeping them in the fridge dulls their flavour.
5 ways to use tomatoes
1. In a salad
At their peak over summer, tomatoes are best in their natural state, raw and paired with their classic partners – basil, olive oil, soft cheeses like mozzarella, burrata, ricotta, feta, and goats’ cheese, crusty bread, garlic, sea salt, and pepper. Try these delicious suggestions:
Heirloom Tomato and Burrata Salad
Caprese Salad
Tuscan Panzanella with Peaches
Peach and Tomato Caprese Salad
Whipped Ricotta Verrine
Truss Tomato Salad with Duo of Basil
2. In a tart
Tomatoes’ bright colours, which can range from yellow to red, green and even purple, are wonderful in tarts and give a sweet tang to a savoury pastry. These two tarts feature uncooked tomatoes to showcase their freshness and seasonality.
Heirloom Tomato Tart with Basil Oil
Tomato and Thyme Vegan Tart
3. With fish
Fish and tomatoes go very well together. In these recipes the tomatoes and fennel provide a rustic, roasted accompaniment to the fish.
Whole Salmon with Cherry Tomatoes and Fennel
Roasted Blue Eye with Tomatoes and Fennel
4. With pasta
In these recipes the tomatoes are only cooked for a few minutes, imparting a zingy freshness.
Chilli and Prawn Linguine
Vegetarian Summer Gnocchi
5. Chutney
Have way too many tomatoes? Make this quick tomato chutney.
