1 Kilo. Class 1. Local/English. Raw or cooked. Tomatoes are a significant source of umami flavour. The tomato is consumed in many ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries. A member of the nightshade family (along with aubergines, peppers and chillies), their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes originated in western South America, crossed the Atlantic to Spain with the conquistadors in the 16th century, but only finally caught on in northern Europe in the 19th century. Today they’re one of the essential ingredients available and are incredibly indispensable in Mediterranean cuisine. The skin, flesh and seeds can all be eaten, but the green leaves are toxic, so they should always be discarded. Salad vine tomatoes have a sweet, gently tangy flavour and are good both raw and cooked.
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