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8/14/12

The Tomato / El Tomate



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.

Potato Dumplings in Tomato Sauce

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.




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!



El Tomate


Ensalada de Tomate Tricolor


El tomate es originario de América del Sur, pero se expandió a todo el mundo a raíz de la colonización española en las Américas, y sus muchas variedades son hoy en día,  ampliamente cultivadas.
Tortitas de Papa en Salsa de Tomate

Bruscheta de Tomate con Albahaca y Queso Parmesano

Técnicamente una fruta en lugar de un vegetal, los tomates, sin embargo, son mas utilizados en platos salados. Esta fruta se consume de diversas maneras, incluyendo crudo, como ingrediente en muchos platillos y salsas, y también en bebidas. El tomate es la base de muchos platos mexicanos y es indispensable en la cocina mediterránea. Son hermosos, coloridos y han sido la fuente de todo tipo de inspiraciones, para cocineros caseros, conocidos chefs y el gran poeta, Pablo Neruda, quien le dedico una oda.
Pimientos Rellenos con Tomate y Ejotes

Oda Al Tomate
(Pablo Neruda)
La calle
se llenó de tomates,
mediodía,
verano,
la luz
se parte
en dos
mitades
de tomate,
corre
por las calles
el jugo.
En diciembre
se desata
el tomate,
invade
las cocinas,
entra por los almuerzos,
se sienta
reposado
en los aparadores,
entre los vasos,
las mantequilleras,
los saleros azules.
Tiene
luz propia,
majestad benigna.
Debemos, por desgracia,
asesinarlo:
se hunde
el cuchillo
en su pulpa viviente,
es una roja
víscera,
un sol
fresco,
profundo,
inagotable,
llena las ensaladas
de Chile,
se casa alegremente
con la clara cebolla,
y para celebrarlo
se deja
caer
aceite,
hijo
esencial del olivo,
sobre sus hemisferios entreabiertos,
agrega
la pimienta
su fragancia,
la sal su magnetismo:
son las bodas
del día
el perejil
levanta
banderines,
las papas
hierven vigorosamente,
el asado
golpea
con su aroma
en la puerta,
es hora!
vamos!
y sobre
la mesa, en la cintura
del verano,
el tomate,
astro de tierra,
estrella
repetida
y fecunda,
nos muestra
sus circunvoluciones,
sus canales,
la insigne plenitud
y la abundancia
sin hueso,
sin coraza,
sin escamas ni espinas,
nos entrega
el regalo
de su color fogoso
y la totalidad de su frescura.

Ensalada De Verano

1 rábano rojo, en rodajas finas
1 betabel dorado crudo, pelado y en rodajas finas
1 betabel rojo curtido en vinagre, pelado y cortados estilo julienne
1 taza de tomatitos de colores, partidos por mitad
1 puñado de brotes de chícharos
1-2 cucharadas de aceite de oliva
Sal marina y pimienta negra recién molida 

Arreglar todas las verduras en un plato, rociar con el aceite de oliva, agregar sal marina y pimienta al gusto.



Esta es la focaccia que prepare con la receta de Ajonjoli, quedo riquísima!





9 comments:

Mely said...

Love the focaccia idea. Today we just cut our first tomatos of the season.

This is the best time for tomatos, good timing. :)

saludos,

Mely

Prieta said...

Mely - Isn't that a great focaccia? Follow the link to Ajonjoli's blog for the recipe, she has great recipes for tomato uses. Yes, there is an abundance of tomatoes every where and they come in great varieties, I just love them!
Take care.

Gloria said...

Ooh nice Prieta. Love tomatoes and we are getting a variety as well. I always have grilled french bread with tomatoes/cucumbers and olive oil topping them. Great post, wonderful photos. Thanks.

Ajonjoli said...

Hi!

I'm so pleased you loved the focaccia recipe!! And yours look great ;)

Saludos desde las islas Canarias.

Prieta said...

Gloria - your sugestión for tomates sondas great, I wi try that!

Hola Ajonjolí, me encantan todas tus recetas. Gracias por visitarme!

Prieta said...

Gloria LOL! I was using a Spanish keyboard and didn't notice the corrections, you know, because I look at the keyboard when I type. Hope you understand what I was trying to say, hahaha!

Sonia said...

Hi there, this one is just looking amazing. I am so tempted to make it on my isle some day pretty soon. Enjoy your weekend. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes. Have a wonderful week ahead. Thanks for sharing awesome recipes.
Best Regards, Sonia !!!

Prieta said...

Hi Sonia. Thanks fo stopping by and leaving a comment. I am certainly enjoying the weekend, I'm in New York!
Take care.

Gloria said...

Just popped in to say hello because I saw your face on Mely's blog and had to stop by. Hope all is well and now I want some Foccacia. tee hee. Have a great rest of the week amiga.