Such a vine versatile fruit
I actually loathed tomatoes until I picked and popped my first one straight from the vine, but with that came my tomato epiphany.
The difference between home-grown and shop-bought tomatoes is phenomenal. Those found on shop shelves all year round are mostly imported and are generally defunct of flavour and nutrients, compared to the gorgeous, plump, ripe, Irish grown organic tomatoes available from Jul through to Sep. Their unmistakable taste, scent and zing is enough to tickle the taste buds of numerous nationalities.
The good tomato tidings are that they are not only bursting with flavour but they are also teeming with goodness, being rich in Vitamin C, A, K, B6, folate, potassium, niacin and fibre. Their vibrant colour is linked to their high levels of a carotenoid called lycopene. This is known to be a powerful antioxidant, protecting cells from free radical oxidation damage and is also known to have strong cancer prevention properties. The antioxidant power of lycopene has also been shown to help prevent heart disease and protect against prostate, breast, lung, colorectal, endometrial and pancreatic cancers.
To avail of the optimum amount of lycopene, use the whole tomato and cook with it. Contrary to raw food fads, it is thought that tomatoes have both increased lycopene and antioxidant levels when exposed to heat. And better yet, adding a source of fat when cooking tomatoes, such as extra virgin olive oil, helps the body absorb the carotenoid. Tomatoes have terrific health benefits whatever you decide to do with them, but make sure to pick then when fully ripe and use them when in season for the best flavour.
Fruit or vegetable, that is the question? From a botanical perspective, tomatoes are classed as a fruit, but their culinary use has traditionally been as a vegetable due to their sweet but savoury qualities. The possibilities for using tomatoes both raw and cooked are perpetual — juices, salads, soups, sauces, salsa, pasta, pizza, purees, pastes, curries, chilli, lentil dishes, quiches, tarts, baked, stuffed, roasted, griddled, relishes, ketchups, chutney, jams — the list goes on!
In both the kitchen and garden, basil is considered their closest companion. However, garlic, onions, courgettes, aubergines, peppers, cheese, oregano and marjoram fuse well with these flavoursome fruits. The health benefits of tomatoes, alone, provide sufficient stimulus to fill one’s store cupboard with a lycopene-rich glimpse of summer in the winter months. However, their unique aromatic delicious flavour harbours hints of sweet sunny days and is the perfect antidote to a dark dreary December evening.
* Do not cook tomatoes using aluminum cookware as the acids in the fruit will interact with the metal causing aluminum residues in the food.
* Salting fresh tomatoes really brings out their savoury flavour. Try lightly salting sliced tomatoes before adding them to a salad.
* If you don’t want the seeds in your dish, slice the tomato in half around the equator and gently squeeze the seeds out or coax them out with your finger.
* To peel a tomato, start by heating a large pot of water to a simmer. Remove the stem and score the bottom of the tomato and lower into the simmering water. Allow the tomato to blanch for about 10 seconds, or until the skin is barely peeling away from the scored end of the tomato. Quickly cool the tomato under cold water or in a bowl of ice water. Then gently peel the skin off with the help of a paring knife.
In times of glut and abundance, the only option is to preserve your produce to capture the unmistakable taste, scent and zing of Irish tomatoes. To the surprise of some, whole tomatoes freeze well but be warned, they will take up a considerable amount of space in the freezer. Once thawed they are ideal for sauces as opposed to using in salads.
You could also make a tomato puree, or sauce and freeze that for later uses with pizzas, pasta, casseroles etc. In the absence of Mediterranean sun and with the help of a very low oven, it is possible to sun-dry and semi-dry tomatoes. Unlikely this year but if the Irish sun fails to fully ripen your tomato crop, fried green tomatoes, green tomato soup and green tomato chutney are always an option.
Tomato ketchup, with it’s notorious high levels of sugar, salt and artificial flavourings, seems to make an appearance in most condiment cabinets. However, homemade ketchup is easy to make and will satisfy the needs of growing and fully grown children. It tastes delicious and eliminates all the gunk that comes with commercial varieties.
4lbs ripe organic tomatoes, cored, seeded and chopped
1 large organic onion, finely chopped
2 organic garlic cloves, finely chopped
2/3 cup organic cider vinegar
3 tablespoons organic dark brown sugar
2 teaspoons salt
1 teaspoon mustard powder
1 teaspoon ground mace
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly ground black pepper
¼ teaspoon ground cloves
¼ teaspoon cayenne
Method: Combine all ingredients in a large saucepan. Bring to a boil and then reduce heat moderately-low.
Simmer, partially covered, for an hour. Stir often and be sure mixture doesn’t scorch. Adjust seasonings and add more sugar or vinegar if you wish. Continue to simmer if not thickened. Puree the mixture with a blender or processor. Pour ketchup into sterilised jars leaving ½ inch head space.
The pulp/sauce should be about the consistency of a thick tomato sauce. If not, return the pot over medium heat until thickened.
Remember, the ketchup will thicken further after bottling and cooling. Screw jars tightly closed and best stored in refrigerator. Ketchup will keep well for up to 6 months.
Enjoy smeared on fresh cut homemade potato chips, burgers, hot dogs etc, for an organic fast food fix.
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