RED GIANT in the kitchen
THE UBIQUITOUS TOMATO HAS HUNDREDS OF VARIETIES. TRY A FEW NOVEL WAYS OF COOKING THIS DAILY INGREDIENT
My passion for food and its provenance has led me down many paths across the world. The stunning and inspirational gardens in the Emerald Isle of Northern Ireland are spread over hundreds and thousands of acres, and in them grow a kaleidoscope of fresh vegetables and fruits, from artichokes to plum tomatoes, asparagus to assorted awardwinning produce that promote the cause of sustainability and taste great too. I particularly love the tomatoes here, a mind- boggling 100 varieties of them!
VARIETIES
Tomato is considered both a fruit and a vegetable and easy for both home and commercial growth. The scientific name of tomatoes is Solanum lycopersicum and they are believed to be native to Mexico. However, the Spanish colonisation of America and Central America caused tomato cultivation to spread.
There are hundreds of tomato varieties. From marble- sized grape or cherry tomatoes, to juicy salad tomatoes, meaty paste tomatoes, and huge, sweet, beefsteak tomatoes. Their colours range from deep crimson to orange, yellow, green, purple and chocolate. The variety of tomatoes from cherry to heirloom and hybrid offer the cook a chance to try a multitude of recipes from sweet and sour to tart and tangy.
SELECTION AND STORAGE
Use your nose, not your eyes, when buying tomatoes, experts suggest.
The most flavourful ones will have a rich tomato aroma unless they are prepackaged at big supermarkets. Select tomatoes that are round, full and feel heavy for their size, with no bumps or bl e m - i s h e s . .
The skin should be taut and not shrivelled.
Store fresh ripe tomatoes in a cool, dark place, stem- side down, and use within a few days.
“Refrigeration is the no 1. enemy of the tomato as it stunts flavour and hampers the quality of the flesh,” says Chef Niall McKenna of James Street South Restaurant, Belfast. The culprit is a compound called Z- 3 hexenel, which determines the tomato’s scent and taste. The development process which turns tomato’s linolenic acid to the Z- 3 that makes our mouth and nose sing is hindered by cold. “Bring the tomato to room temperature if you must refrigerate to enhance taste,” McKenna recommends.
“If the recipe calls for the tomatoes to be pureed, be sure to remove the skin. The easiest way is to remove the stem with a paring knife, then plunge the tomato into boiling water for 15 seconds. Then immediately transfer the tomato into ice water. The peel should come off easily on strips,” suggests Chef Paul Kinny, culinary director, Phoenix Mills Private Limited.
HEALTH BENEFITS
Tomatoes hold 18 calories per 100 gms and are extremely low in any fat content with zero cholesterol, so adding tomatoes to your diet is a great way to be proactive about good nutrition.
“Tomatoes are full of health- enhancing properties and have an outstanding combination of essential antioxidant and anti- inflammatory nutrients which neutralises harmful free radicals in the blood,” says nutritionist Kashish Alimchandani.
Lycopene, a unique photochemical present in tomatoes, reduces the chances of developing lung, colorectal, prostate, pancreas and stomach cancer by slowing the growth of cancerous cells.
Meanwhile, vitamin A works wonders for your skin, hair, bones and teeth. It improves vision and prevents development of night blindness.
Beta carotenoids in tomatoes lower risk of developing breast cancer, metabolic syndrome like blood pressure, high blood sugar and high cholesterol. It helps skin retain youth by reversing signs of ageing and damage done by ultra violet rays.