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| Tricolor Tomato Salad |
The tomato originated in South America but was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown.
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| Potato Dumplings in Tomato Sauce |
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| Tomato Bruschetta with Basil and Parmesan Cheese |
Technically a fruit rather than a vegetable, tomatoes are, however, use mostly in savory dishes. This fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. Tomatoes are the based on many Mexican dishes and they are indispensable in Mediterranean cuisine. They are beautiful, colorful and the source of all kinds of inspirations for the home cook, the well known chef and the great poet, Pablo Neruda, who dedicated an ode to tomatoes.
(By Pablo Neruda)
The street
filled with tomatoes
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on counter tops,
among glasses,
butter dishes,
blue salt shakers.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera,
a cool
sun,
profound,
inexhaustible,
populates the salads
with Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it's time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.
filled with tomatoes
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on counter tops,
among glasses,
butter dishes,
blue salt shakers.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera,
a cool
sun,
profound,
inexhaustible,
populates the salads
with Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it's time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.
Summer Salad
1 red radish, thinly sliced
1 small raw golden beet, peeled and thinly sliced
1 small pickled red beet, peeled and julienne
1 cup small red, yellow and purple tomatoes, halve
1 handful of pea shoots
1-2 table spoon olive oil
Sea salt and freshly ground black pepper
Arrange all vegetables on a plate, sprinkle with olive oil, add sea salt and black pepper to taste.
This is the focaccia I prepared with Ajonjoli's recipe, it was delicious!
