Late summer is all about tomatoes. Sweet, sun-ripened, juicy tomatoes that are a delicacy in themselves right now, yet so versatile that we almost take them for granted. There are canned tomatoes, a reliable go-to for a quick pot of pasta; slow-roasted tomatoes that release an irresistibly intense flavor; the classic gazpacho with such a vibrant taste it’s almost surprising; and the countless other ways tomatoes find their way into so many meals.
“ In all shapes and colors, the tomato lies there showing off - perhaps as the most beautiful vegetable in the world. Decadent and refined when it wants to be, yet also so fundamentally humble that it feeds people across the entire globe.
There is something about tomatoes and cheese. Or just tomatoes and dairy in general. Think of sweet, bursting cherry tomatoes with your creamy burrata, crème fraîche in your winter tomato soup, or mozzarella on your tomato-based pizza.
The tomato is a good friend to know, but just as tempting as they are in late summer right now, they become bland and uninspiring in winter. So now is the time! Eat plenty. Fill your mouth. Pick them from the garden if you have one, or buy them fresh and Danish, and serve them on large platters with good olive oil, fresh buffalo mozzarella, a pinch of salt, and day-old bread to soak up the juices.
If you have too many, you can preserve them and store them in airtight jars; they will keep well into winter and make a wonderful companion when summer feels far away.
This homemade tomato sauce is packed with fresh tomatoes, onions, and herbs, and is the perfect base for both pizza and pasta dishes. The sauce can be stored in jars in the refrigerator or freezer, so it’s a good idea to make a large batch.
RecipeAmong the ingredients that provide the most umami, many are plant-based - especially tomatoes, corn, potatoes, seaweed, mushrooms, legumes, and nuts. Among vegetables, ripe tomatoes are in a league of their own. The tomato is a true umami bomb - if you treat it right.
In general, it is the slower processes that create umami: simmering, fermenting, aging, baking, drying, and ripening are the key elements. Fortunately, we can complement our own efforts in the kitchen with the results of others’ craftsmanship.
Slow-roasted tomatoes are little umami bombs. Serve them warm as a side with fish, poultry, or legumes, or use them cold in salads, sandwiches, or as a vegetable addition to a packed lunch.
RecipeBotanically, the tomato is a fruit, but it is considered and used culinarily as a vegetable. There are many different varieties of this red, juicy ingredient, all varying in shape, color, and flavor. Among the most well-known and commonly used varieties here are plum tomatoes, cherry tomatoes, beefsteak tomatoes, as well as green and yellow tomatoes.
INGREDIENTS:
8 small green tomatoes
2 tbsp acacia honey
50 ml sherry vinegar
Sea salt and freshly ground pepper
1 red onion
2 tbsp capers
1 tbsp olive oil
METHOD:
Wash and halve the tomatoes and place them cut-side down in a dry, hot pan. Fry for about 2 minutes until they have taken on some color.
Then add the honey and vinegar, and let the tomatoes simmer gently for 1–2 minutes. Season with salt and pepper.
Cut the red onion into very thin wedges and add them to the pan along with the capers. Turn the tomatoes a couple of times. The tomatoes should now be slightly softened while still retaining the crispness of fresh green tomatoes.
Remove the tomatoes and onions from the pan so they don’t burn, and adjust the seasoning with olive oil, salt, and pepper.
Serve immediately as a garnish for light meats, fish, and poultry.
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