Tomatoes originated in western South America, where they were cultivated by the Aztecs and other indigenous peoples as early as 700 A.D. Spanish explorers brought tomatoes to Europe in the 16th century. Initially, tomatoes were met with suspicion and were thought to be poisonous due to their resemblance to deadly nightshade. Over time, tomatoes became a staple in Mediterranean cuisine, particularly in Italy and Spain. The first recorded tomato recipe was in an Italian cookbook in 1692.
Tomatoes gained popularity in the United States in the 19th century, thanks in part to Thomas Jefferson, who grew them in his garden at Monticello. There are over 10,000 varieties of tomatoes, ranging in color from red and yellow to purple and even black.
Tomatoes are a key ingredient in many beloved sauces and dishes, such as marinara, salsa, ketchup, and the iconic Italian pasta sauce. They can be eaten raw in salads, or cooked in a variety of ways
Cooking and Preparing Tomatoes
Tomatoes are incredibly versatile and can be used in a wide variety of dishes. Here are some popular methods for cooking and preparing tomatoes:
Raw:
- Slicing: Perfect for sandwiches and salads. Wash tomatoes. Slice the tomato horizontally and remove the stem.
- Dicing: Great for salsas and bruschetta. Wash tomatoes. Cut the tomato into quarters, remove the seeds, and then chop into small pieces.
Cooking Methods:
- Blanching and Peeling: Ideal for sauces and soups. Score a small "X" on the bottom of the tomato, boil for 30 seconds, then plunge into ice water. The skin will peel off easily.
- Roasting: Enhances the natural sweetness of tomatoes. Slice tomatoes, drizzle with olive oil, season with salt and pepper, and roast in the oven at 400°F (200°C) for about 20-30 minutes.
- Sautéing: Quick and easy. Heat a little oil in a pan, add sliced or diced tomatoes, and cook until they start to soften. Great for pasta dishes.
- Grilling: Adds a smoky flavor. Slice tomatoes in half, brush with olive oil, and grill cut side down for a few minutes.
Recipes
- Tomato Sauce: Sauté onions and garlic in olive oil, add diced tomatoes, salt, pepper, and herbs like basil and oregano. Simmer for 30 minutes to thicken.
- Caprese Salad: Layer slices of tomato with fresh mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
- Tomato Soup: Sauté onions, garlic, and celery in a pot, add tomatoes, broth, and seasonings. Simmer, then blend until smooth.
- Stuffed Tomatoes: Hollow out large tomatoes and fill with a mixture of cooked rice, herbs, cheese, and vegetables. Bake until the tomatoes are tender.
Tomatoes are a fantastic ingredient to experiment with, so don't be afraid to get creative in the kitchen!
Preserving Tomatoes
- Canning: Preserve tomatoes for later use by canning them in a water bath or pressure canner.
- Freezing: Blanch and peel tomatoes, then freeze them whole or chopped in airtight containers.
- Drying: Slice tomatoes thinly and dry them in the oven or a dehydrator to make sun-dried tomatoes.