When the tomato was first introduced to Europe from Central America it was called the golden or love apple. Incidentally, although it is commonly called a vegetable, the tomato is actually a fruit. It was finally named after the Mexican tomati. It has since become almost indispensable to cooks in most parts of the world who love it for its taste and versatility.
Storing Tomatoes
Tomatoes have to be stored carefully, ideally at about 9 degrees C (48 degrees F), stalk down first. the refrigerator box is too cold, so buy them in quantities that you are likely to use in a few days. A good way to store small tomatoes is to put them in the hollow compartments of a paper egg box or tray. If you buy tomatoes from a supermarket or shop which has plastic-wrapped them, remove the wrapping as soon as you get home.
Selecting Tomatoes
Choose tomatoes at different stages of development so that they do not all ripen at once. For example, buy a few very ripe ones to use straight away; a few others that will be ready in a day or two and then some that will be ready in three or four days.
Peeling Tomatoes
To peel tomatoes put them in a small or pudding basin, pour boiling water over them and leave briefly. Count to 10 if the tomatoes are ripe, to 15 or 20 if they are hard; then put them under a running cold water tap and strip off the skin. If water is in short supply, rub the tomatoes all over with the hand or back of a knife blade, and the skin can easily be removed.
Stuffed Tomatoes
Ingredients:
- 12 large firm red tomatoes
- sugar and salt
- dry breadcrumbs
- 1 cup raw rice
- 1 clove garlic, crushed
- 2 large onions, grated or finely chopped
- 1/2 cup oil
- 2 to 3 tablespoons chopped parsley
- 1 yellow bell pepper, de-seeded and cut into small cubes
- 2 tablespoons currants
- 1 tablespoon chopped fresh mint leaves (optional)
- 3 to 4 tablespoons freshly grated Parmesan cheese (optional)
Method:
- Slice off the tops of the tomatoes and set them aside. Scoop out the pulp, being careful not to pierce the tomato shells - try using a sharp grapefruit spoon. Finely chop the pulp.
- Invert the tomatoes to drain, then flavour the inside with a little sugar and salt.
- If the tomatoes are large, halve them horizontally and follow the same process as above.
- Soften, but do not brown, the onions in the heated oil. add the rice, the tomato pulp, any tomato juice (strained to remove excess seeds), the bell pepper, garlic, parsley, mint and currants. Cook gently for about 10 minutes.
- The stuffing mixture must be of a loose consistency. If it seems too dry, moisten with a few tablespoons of water. Add a pinch of sugar and seasoning to taste.
- Spoon the mixture into the tomato shells - but not right to the top as the rice will swell as it cooks. It adds a nice flavour and texture if you sprinkle each filled tomato with a little grated cheese. Cover with the reserved tomato caps. Sprinkle lightly with breadcrumbs and drizzle with oil.
- Arrange in an oiled baking tin, close together. Cover with foil and bake at 180 degrees C for 10 minutes. Then reduce the heat to 150 degrees C and bake for 45 minutes to an hour until tender but intact.
Tomato Hotpot
Serves 6
Ingredients:
- 900 g sweet potatoes
- 450 g tomatoes
- 45 ml oil
- 75 g margarine
- 45 ml soft brown sugar
- 180 ml fresh breadcrumbs
- salt
- 300 ml single cream
- 175 g grated Gruyere cheese or creamy, fairly sharp cheese of choice
Method:
- Peel sweet potatoes and slice thinly.
- Skin tomatoes, remove seeds and slice flesh.
- Heat the oil in a pan and lightly fry the sweet potatoes for 4 minutes.
- Grease a 1,25 litre casserole with half the margarine and put a layer of tomatoes in the base. Sprinkle with a little sugar, salt and add a little cream before covering with a layer of tomatoes.
- Spread a little more cream and some cheese over tomatoes and repeat layers until all the ingredients are used up, finishing with cream and cheese. Top with breadcrumbs and dot with remaining margarine.
- Cook for 40 minutes in the centre of an oven pre-heated to 170 degrees C and serve straight from the casserole.
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