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About me
Private workshops
Public cooking events 2023
Travel to Puglia
Recipes
Contacts

01 Dec 2022

Minestrone – the golden rules

28 Nov 2022

Cavatelli with squash, salsiccia and pecorino

in Autumn . Pasta

21 Nov 202221 Nov 2022

Potato “pitta” with mushrooms and onions

in vegetarian

21 Nov 202221 Nov 2022

Baked tagliatelle

in Pasta . vegetarian

21 Nov 2022

Rolls of Swiss chard and rice alla parmigiana

in Gluten free . vegetarian

17 Nov 2022

Pepparmisu – Tiramisu with Swedish gingersnap

in Desserts

Contact

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spaghettiabc

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Summer 2022 in Puglia: it’s a wrap. Starring: @i

Choose the right tomato for your Italian cooking 🍅

The peak of tomato season is right here, right now : the stalls teem with tomatoes varying in shape, size, color... you are spoiled for choice!
Therefore, I thought to write a guide to help you choose the right tomato, to be enhanced in one or more Italian dish.

If you look closely, we can divide tomatoes into 5 categories, each one with a different shape:

1- 🌍 Globe tomatoes: round, globular, medium-sized, smooth-skinned tomatoes (ramati in Italian, kvist tomat in Swedish). Very versatile in cooking, good both raw (for salads and bruschetta) and cooked (fresh tomato sauce or stuffed with rice).

2 🥩 Beefsteak tomatoes: irregular, ribbed, with firm and thick flesh, they can become super big! Perfect to be sliced (they hold their shape) for panini, amazing in a juicy caprese, together with mozzarella.

3 🍒 Cherry tomatoes: ciliegino in Italian, körsbär in Swedish. Small and round as cherries, different in color (red, yellow, purple, orange), the best tomato for aperitivo and finger food, but also my favorite for preparing a quick fresh sauce, with a lot of basil and garlic. They have the right acidity but if you roast them, triggering the Maillard reaction, they become super sweet: lovely over a slice of sourdough bread!

4 🥭 Plum tomatoes: like San Marzano, oblong and cylindrical in shape. They are conceived to fit perfectly a can, to be processed and preserved for pelati (peeled tomatoes) and passata (tomato sauce). They are also the best tomatoes to be sun-dried.

5 ❤️ Oxheart tomatoes: cuore di bue in Italian, with the peculiar shape of heart. You can use them as the beefsteak tomatoes and also in pasta salad (like crudaiola) or panzanella (scroll down in the feed to see my recipe).

My golden rule? Don't keep them in the fridge (unless they are too ripe): the cold temperature will kill all their fantastic aromas and they will taste less.

What is your favorite recipe with tomatoes?

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#tomatoes #tomatoseason #tomat #pomodori #cherrytomatoes #kvisttomat #plumtomato #sanmarzano #coeurdeboeuf #ciliegino #pachino #datterino #heirloomtomato

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