Between the French and the tomato, there are many misunderstandings. Yet its pulp has already conquered the plates.
To read :
- Growing tomatoes well
- Benefits and virtues of tomato
- All articles on tomato
An ornamental plant until the 18th century
Hard to believe, but in the old days we didn't eat tomatoes. Considered poisonous, its plants were used as an ornamental plant until the 18th century.
Two centuries earlier, the Aztec "tomatl" crossed the Atlantic Ocean. It first established itself in southern Europe. The Provençaux are the first to cook it. They make it the base for more or less spicy sauces. Little by little, it invades European tables. Today, the French consume more than 14 kg per year per household, according to INSEE.
The tomato, first cooked like a vegetable
In salads, with fish or meat, tomatoes are most often cooked as a vegetable. The favorite vegetable of the French. It is, however, a fruit of which there are several thousand varieties. They differ in shape, color or texture. In summer, the cherry tomato participates in all barbecues. At the start of the school year, his round cousins accompany a good pasta dish. As for the “heart of beef”, it is coming back to favor after having been neglected for a long time. Its resistance to cooking makes it the perfect ally for stuffed tomatoes. Low in calories and rich in vitamins, tomatoes can be eaten all year round thanks to greenhouse cultivation. Two thirds of French production comes from the Provence Alpes-Côte d´Azur (PACA) region. Nevertheless, the tomatoes in high season, from May to September, are known to be tastier.
Read also : how to grow tomatoes well
Strawberry tomato cocktail with basil
Pfor 4 people:
- 4 cluster tomatoes,
- 500 g of strawberries,
- 8 basil leaves,
- 1 C. tablespoons of balsamic vinegar,
- 2 tbsp. tablespoons of olive oil
- 1 pinch of salt.
- Wash the strawberries and tomatoes.
- Stem the strawberries.
- Cut the tomatoes into pieces.
- Place the fruit in the bowl of a blender.
- Pour in the balsamic vinegar, salt and oil.
- Mix. Wash and dry the basil leaves.
- Chisel them finely.
- Add the chopped basil to the preparation.
Mix and serve chilled.
Visual credits: Tomatoes: © Frédéric Combes Strawberry tomato basil cocktail: © Philippe Dufour / Interfel