Tasted, Drank, Seen!
Tasted, Drank, Seen! is a chronicle of great discoveries and culinary favorites by Robert Alexis Traiteur!
Seen: The tomato to conquer the world
As low in calories as it is rich in vitamins and antioxidants, the tomato is the emblem of Mediterranean gastronomy. Legend even has it as the red of the Italian flag on the famous Margherita pizza, created especially for the Italian queen of the same name in 1889.
However, the tomato is not Italian, nor even European. In fact, the tomato is a New World fruit, brought from Peru more than 500 years ago by the Spanish conquistadors. At the end of its long journey by galleon, the tomato has adapted to the various climates of Europe and integrated into the culinary traditions of the old countries.
The tomatl, as the natives of Mexico called it, would therefore be the source of some 10,000 varieties of tomatoes from the regions of the world. Red, green, yellow, black and even striped, it comes in an impressive collection of colors. Round, oblong or crushed, it also comes in various inspiring shapes. But the best part of all this is that it is currently flooding the stalls of our markets! So, stock up, because the tasteless tomato with a white heart like winter will quickly dethrone these tasty fruits bursting with sunshine.
The best tomatoes are currently found at Aux Trouvailles Gourmandes de Fanny, at the Atwater Market. Open Thursday to Sunday.
It is harvest time and tomatoes are plentiful. Want to enjoy it, but don't have the whole weekend for gravy and canning? Think of candied tomatoes, a very simple recipe that allows you to preserve the fruit when it is at its best and to enjoy it at will throughout the winter.
Preheat the oven to 100°C (200°F).
Wash the tomatoes and cut them in half.
Remove the core and the seeds. In a bowl, mix the tomatoes with a little oil, salt, pepper and herbs.
Place the tomatoes on a baking sheet, rounded side down.
Bake on the center rack for about 2½ hours.
Freeze sundried tomatoes in small quantities in freezer bags.
There's nothing like turning a little dough in a jiffy!