Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

Just look at all the pantry sta­ples made with toma­toes – tinned, paste, pas­sata, sun-dried and more – each a vari­a­tion on the bright-red theme. It’s that de­sire to cap­ture sum­mer in a jar, tin or tube that pro­vides cooks with some of their snap­pi­est tools for lay­er­ing toma­toey flavours. Yes, there’s noth­ing quite as glo­ri­ous as a per­fectly ripe, raw tomato, but in cook­ing, adding all its de­riv­a­tives into the mix opens up a world of cre­atively fine-tun­ing sweet­ness, acid­ity and fresh­ness.

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