Cherry, elongated, cluster, green, yellow… There are many varieties with very different tastes. Low in calories, the tomato is also well supplied with water and vitamins A, C and E, powerful antioxidants. It also provides potassium.
Professional tips for cooking tomatoes
- If you have trouble digesting the tomato, better to consume tomato pulp and juice, and avoid skin and seeds – which are more irritating to the digestive system.
- To keep the tomatoes well. Place them in a basket at room temperature. Avoid the fridge, which neutralizes their scent. Likewise, keep them with their stems to preserve their taste.
- Wash tomatoes just before eating them or cook them to retain their flavor.
- To peel them easily, cut the base of the tomatoes crosswise with a knife. Then immerse them in boiling water for 30 seconds, then in cold water. All that remains is to peel them.
- Cooking side, add a little powdered sugar in the sauces to remove the acidity.
The quick tomato pie!
“When I’m in a hurry, I bake a tomato pie. I take a puff pastry, I spread a little mustard and I have the cherry tomatoes cut in half. A little olive oil and thyme and cook for about twenty minutes. The whole family loves it! »Sylvie, mother of Lili, 6 years old.
How to prepare the tomato?
In salad, the tomato goes wonderfully with freshly cut herbs, such as chives, cilantro,
basil, as well as with many cheeses such as mozzarella, goat cheese …
Dare to mix surprising with walnut, pistachio and original vinegars with raspberry or balsamic pulp.
Cooked, the tomato puts sun in the dishes. You can enhance its flavor with thyme, rosemary, herbs from Provence.
In jam. Use green tomatoes and flavor them with vanilla.