Native to South America, the tomato was introduced to Europe by Spanish explorers in the 16th century – the name derives from an Aztec word, ‘tomatl’, meaning “swelling fruit”. Once the tomato crossed the Atlantic it quickly gained favour, with the Italians being so smitten that they named it ‘pomodoro’, or “love apple”.
TOMATO TIPS
Ripen and store tomatoes at room temperature; refrigeration can dull the flavour. Ripened tomatoes for cooking can be stored in the fridge, but bring to room temperature for at least 30 minutes before serving.
CHOOSING
Buy firm and evenly coloured tomatoes, avoiding soft patches or discoloured skin. If stuffing choose a large, well-rounded tomato. If adding to a salad choose a smaller variety, such as cherry tomato.
STORING
Tomatoes are best stored at room temperature, as this is when the sweetness is most prevalent. To lengthen shelf life, store in the refrigerator for 2 weeks. The best way to freeze tomatoes is to peel, seed, chop and pack the pulp into containers ready to use in a pasta sauce or bolognese.
Gourmet tomatoes
The classic, the original,
