4 fresh recipes for relishing the last of this year’s tomatoes
Still have some juicy British tomatoes on your hands? Bursting with vibrant flavours, these Italian recipes showcase their brilliant versatility. We’ve got a umami-packed salad to bring a taste of sunnier days, saucy seafood dish ideal for Saturday night dinner – and cosy double-carb wonder to pop in the oven when the nights draw in.
Plus: we’ve brushed up on some key facts about this beloved crop, including how to store tomatoes correctly and the science behind why tomatoes taste so delicious in the first place. Go forth and make the most of those precious toms!
What are tomatoes?
They’re the berries of Solanum lycopersicum, a plant with its roots in the Americas. They belong to the nightshade family, along with potatoes, aubergines, peppers, tobacco and the super-toxic ‘deadly nightshade’. Indeed, the leaves and stems of tomato plants are mildy toxic – but you’d have to eat an awful lot to experience any ill effects.
Brought to Europe by the Spanish in the 16th century, tomatoes were initially regarded with suspicion (the nightshade connotation) and kept as ornamental plants. Then Spain and Italy started eating them, probably early in the 17th century. Today they’re one of the most popular vegetables (technically fruit) in the world, and come in all manner of sizes, shapes and colours.
Why do tomatoes taste so good?
It’s the high level of glutamic acid (glutamate) in tomatoes that gives them their special umami taste, which is further accentuated by salty foods like bacon, anchovies and parmesan. In tomato purée (skinned, deseeded tomatoes, cooked until most of the water has evaporated) that lovely savoury flavour is all the more concentrated. Top tip: frying your tomato purée first gives it a flavour boost.
Are tomatoes good for you?
They’re a good source of vitamin C, and contain vitamin A and lycopene, an antioxidant that’s beneficial for heart health and more. Cooking reduces their vitamin content, but it massively increases the amount of beneficial lycopene, which is oil soluble – so do cook with a little oil.
How to keep tomatoes
Tomatoes keep ripening once picked (especially near ripe bananas or avocados, which release ripening ethylene gas). Store them at room temperature, upside down, as they lose most moisture from the tops.
4 Italian-inspired tomato recipes to try
Pomodori alla marchigiana (Le Marche-style baked tomatoes)
This side dish makes the best use of in-season tomatoes – breadcrumbs, cheese, garlic and herbs are all you need to bring them to life in the oven. Superb with steak or lamb.
Gamberi alla busara (prawns with cherry tomato sauce)
The joy of this dish – a classic of Venetian cuisine – comes in using your hands to eat the prawns. The prawn shells flavour the oil too, so don’t be tempted to use peeled! Serve with bread or as a sauce for pasta.
Insalata pantesca (Pantelleria-style cherry tomato salad)
This tomato salad comes from the tiny island of Pantelleria, which lies between Sicily and Tunisia. Traditionally made with local pachino cherry tomatoes, it also includes capers, for which the island is famous – many believe the best capers in the world come from there. The potatoes give it body and the olives extra umami salinity, so it’s a great thing to knock together for lunch.
Pomodori col riso (tomatoes stuffed with rice)
A classic Roman dish of tomatoes stuffed with anchovy, caper and garlic-flavoured risotto rice, with roast potatoes underneath to catch the juices. So simple, yet so satisfying.
Discover more recipes from Italy’s diverse regions, from square spaghetti with mini meatballs from Abruzzo to Italian apple strudel from Trentino-Alto Adige.