The History
The importance of the tomato in Italian cuisine is widespread and well documented. However, its a little known fact that this has only been the case for less than 250 years.
When the tomato was brought back from the New World in the early 16th Century, while many wealthy Europeans kept the plants as ornamental pieces, they were never eaten as they were thought to be poisonous believed. This was because the acid in tomatoes caused the lead to bleed out of pewter plates.
It was the Italians who first embraced the tomato, sun-drying large quantities in the fall for use throughout the winter.
Sun Drying Tomatoes
TRADITIONAL METHOD
Normally, the thought of dried food does not bring to mind a culinary masterpiece.
However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes.
Although quite expensive to buy, they're incredibly easy to prepare:
1. Roma Tomatoes are one of the best to use as they’re quite fleshy and have less seeds – though pretty much any will do. The important thing is you’re your tomatoes should be of fairly uniform size
2. Cut them in half and sprinkle salt on them. Some people like to add basil but I prefer to keep it simple. Place tomatoes on a raised screen
3. Place in direct sunlight until dry. Use your judgment here – it may take a few days or if there’s no sun, up to 2 weeks.
4. If you have problems with bugs, you can cover with cheesecloth. But leave a gap for ventilation.
QUICK METHOD
Turn oven onto a very low setting and leave to bake for 6 to 12 hours.
The Most Popular Tomato Sauce In Italy
So very easy to make
"Salsa Cruda di Pomodoro Alla Flavia"
11/2 lb fresh, sweet, tomatoes
4 basil leaves, chopped
1 large clove garlic, finely chopped
5 tbsp. olive oil
1/2 tsp. salt, or to taste
Black or white pepper to taste
1 large Avocado
1. Cut out the tough area around the core of each tomato and cut the tomatoes into quarters lengthwise. Using your fingers, push out excess seeds. Cut the tomatoes into rough dice. Place the tomatoes in the bowl in which you will serve the pasta.
2. Add the basil, garlic, olive oil, salt, and pepper.
3. Peel and halve the avocado, thinly slicing each half crosswise, then cut the slices further into small strips or dice. Add the avocado to the bowl with the other ingredients. Toss to mix and allow to stand at room temperature while the pasta cooks.
4. Stir in hot, dripping wet pasta.
Thanks to The Seasonal Chef for this recipe
Trivia 1
By the way, The Pizza was introduced in Naples as late as 1880. The original was designed to mimic the Italian flag (red - tomatoes; white - mozzarella; green - basil)
Trivia 2
This is bizarre: Someone found Allah's name in a tomato. Hmmm......
