Tomato
The tomato is a juicy fruit with a fresh, gently sweet flavour and a tender bite. It’s great raw in salads and on bread, and just as useful cooked in sauces, soups and stews.
Latin name: Solanum lycopersicum
Origin: Western South America, later spread worldwide
Description
Botanically, tomatoes belong to the nightshade family and come in many shapes, colours and sizes, from cherry tomatoes to large beef tomatoes. A ripe tomato smells fragrant, has a glossy skin and yields slightly to gentle pressure. The flesh is juicy with seeds, and the flavour can range from mild to deeply aromatic.
In the kitchen
Tomato pairs beautifully with basil, oregano, garlic, olive oil, balsamic vinegar, onion, mozzarella, peppers and aubergine. Enjoy it raw in salads, salsas and bruschetta. When cooked, the flavour becomes deeper and rounder, making it ideal for pasta sauce, shakshuka, curries or tomato soup. For extra richness, roast tomatoes in the oven with olive oil and herbs.
Storage & preparation
Store tomatoes at room temperature, out of direct sunlight; the fridge can dull the flavour and make the texture mealy. Once cut, do refrigerate, covered, and use within 1–2 days. Wash just before using. To peel, blanch briefly and slip off the skins; deseeding is handy for a less watery salad or salsa.
