A World of Ingredients

Most of us go to the store and are able to buy tomatoes by the dozen. Yet we take for granted that there was a time where this little fruit was not so readily available. In fact, for those of us with heritage outside of the Americas, this fruit came into the palate of the non-American cuisine AFTER its introduction to the old world by the Spaniards.

One can only imagine what the Spanish explorers said when they first came across this versatile fruit way back when they first landed in the American continent. It is quite feasible that one of them turned to the other and exclaimed “Oye, mira allá, que serán esas pelotas rojas?” (“Hey, look over yonder, what could those red balls be?”)

Whatever their response, they soon found out the tomato was edible and the native peoples used it in their cuisine. In fact, the tomatoes were so prized, that the Pueblo Indians believed that “those who witnessed the ingestion of tomato seeds were blessed with the powers of divination.” Either because of that or because they were so darn tasty, the Spaniards proceeded to distribute this new fruit all over the world.

Once it got to Europe, however, the tomato took on a new life. For many years, Europeans believed that the tomato was poisonous. And, in fact, the plant is poisonous. The leaves and steams of the tomato plant contain a poison called glycoalkaloid. This substance, when ingested, is poorly absorbed in the gastro-intestinal tract and causes severe GI irritation.

Because of its poisonous nature, people were hesitant to consume the tomato. What is interesting to note about this plant is that the country best known for its tomato sauces, Italy, actually originally planted the tomatoes as decorative plants! Then one scarce year, the peasant classes began using the fruit in their cuisine. The year of 1692 in Naples, Italy, marks the earliest record of a published cookbook using tomatoes in the recipes.

By the 1590’s, John Gerard, a barber and surgeon (hey why not, huh?) began cultivating it in England. In 1597, he published Herball, a 1600-page informational text explaining many plants and herbs, including the tomato, and their medicinal uses. In its pages, there are also references to the culinary preparation. And, gratefully the idea of tomatoes being bad for you ended in 18th century. By the 19th century, it was widely consumed. 

In the 19th century, Dr. John Cook Bennett developed the idea that tomatoes can be used as a curative to treat diarrhea, dyspepsia and other stomach ailments.  His belief in the little red fruit was so strong he developed tomato pills.  When he first started selling them people began to testify to its amazing healing powers.  The truth is that they probably were cured of their ailments not so much because of the tomato itself, but because they were finally getting many vitamins and minerals that were missing from their normal diet.  We now know that tomatoes are rich in antioxidants such as Vitamin C and Vitamin A and have been found beneficial in the prevention of prostate cancer and heart disease. 

The powers that the tomato has to offer are not only physical, they are also visual.  There are as many colors of tomatoes as there are varieties, and that is a heck of a lot!  Ranging the spectrum of colors from yellow, to green, to red and even to very deep purple, tomatoes can be used in a wide variety of applications. If you want to impress your next guests, just use them in floral arrangements and center pieces. It goes without need to say that its culinary uses are also extensive.  You can practically pair it with any meat and vegetable.  However, because of its high acidity, you have to be careful when using it with milk products as it can curdle them.

Finally, I leave you with just one question, have you ever taken a bite of a tomato right after you picked it off the vine?  The explosion of sweetness, tartness and that amazing burst of juiciness that rushes into your mouth is unparallel to anything else.  My grandmother loves to tell people that when I was a toddler the only food I would eat was fresh tomatoes with lemon and salt on top of freshly made white rice.  And, really, that was the ONLY food I would eat.  Nothing else tasted good to me. So, if you haven’t had the experience of tasting a vine-ripened tomato, I recommend that you go out to your local Farmers Market or any fresh produce stand that sells “home-grown” tomatoes and see for yourself.  Now is the best time since we are into the natural ripening season. 

 Tomato Fresco Sauce

Serves 4

10 large Roma Tomatoes, diced
½ cup White Wine, preferably a Sauvignon Blanc
4 medium cloves of Garlic, minced
4 tablespoons Parsley, minced
2 tablespoons butter
Salt and Pepper to taste

½ pound Angel Hair Pasta, cooked
Freshly grated Parmesan Cheese

Heat the butter in a shallow pan.  Add the garlic and brown slightly (make sure it does not get dark).  Add the wine and allow it to cook until the liquid reduces in half.  Add the tomatoes and allow the mixture to cook until they are completely soft and have made a sauce.  Add the parsley, salt and pepper to taste.  Serve over the pasta topped with parmesan cheese.

ENJOY!!