U say Tomatoe I say Tomato...

Did u know that tomatoes are actually fruits of the vegetable family... and are actually close relatives of potatoes, aubergines, bell peppers and chilies. They come from a family called the nightshade family.

There was a time that our ancestors thought tomatoes to be toxic and thats why we came to know of this luscious fruit only quite rcently. Just imagine what would the Italians and us indians do without this so unavoidable ingredient. And today tomatoes form the basic ingredeint for the Mediterranean cuisine.




Well for a matter of fact the leaves of the tomato plant are still quite toxic and can lead to quite a tummy ache.

Tomatoes are native to South America and were then later used by the Spanish followed by the Italians. Can u beleive that it was not untll the 19th century that Europe accepted this suspicious lookin ingredient.


There are almost 7000 varieties of tomatoes available today.... 7000.... ranging from the salad tomatoes that are so perfectly round to the tiny little cherry tomatoes not bigger than the size of a walnut, maybe even smaller.

Some of the various varieties of tomatoes available in the market are:

• Beefsteak Tomatoes: Dont Worry vegans...!!! These tomatoes have nothing to do with beef nor steak. As Shakespear said "Whats in a name....". These tomatoes are nice and big, very luscious, high in water content and low in acidic value making them excellent for eating raw in salads and sandwiches. Also since they are "nice and big" they can also be hollowed out stuffed and baked... Awesome....

Popular varieties: Brandywine( again no brandy no wine)-900gms., Dark Purple-350->450gms. and Marmande.

• Round or Salad Tomatoes: These are quite good for cooking. Just cut the tartness by adding a little sugar ( Tip of the Blog....) and are available year round.
• Popular varieties: Flamme, Gardeners Delight and Harbinger ( Best for culinary purposes)
  
  
  Cherry Tomatoes: These are a delight to look at. Just so cute and dainty. Perfect for specialoccasions even though slightly more expensive than the usual ones are available quite easily these days. The skin can be slightly tough but the fruit has a delightfully sweet flavor.

Popular Varieties: Chadwick, Phydra and Supersweet 100( a hybrid variety of the gardeners delight)

• Plum Tomatoes : An Italian contribution, these tomatoes are perfect for cooking due to a firm and thick flesh and very few seeds. Excellent for cooking and bottling. This is the variety that u bring home canned. So next time u can be very stylish in tellng your guests that u have used Roma tomatoes even though u just upturned a can from your shelf ;)

Popular varieties: Roma Tomatoes and San Marzano

• Green Tomatoes: These are not the unripe varieties of tomatoes. Today u can access fully ripe green tomatoes just like the green apples u have.... They have a bright green skin a beautiful flesh that is extreamely flavorful. Perfect for salads and leads to a beautiful color in food.

Popular Varieties : Green grape and Green Zebra( has an unusual stripy skin and most unusually a sweet/spicy flavor with a subtle tang: worth a culinary experience)

Now that we've spoken so much about The Tomato why not get into disecting it.... I mean lets get some interesting tomato recipes on the counter.

1 Guchchi bhare tamatar
(Tomatoes stuffed with Morel Mushrooms)
Serves 4-5

Ingredients

Tomatoes ( round and firm ).......15 nos
Vegetable oil .................................2 Tbsp
Onions, chopped ...........................2 Tbsp
Garlic, chopped .............................1 tbsp
Green chilies, finely chopped ......2 nos
Tomato pulp .................................100 gm
Morel Mushrooms,.......................500 gm
chopped
Salt, to taste
Garam masala ..............................2 tbsp
Mint Leaves, chopped ..................2 tsp
Lemon juice................................... 2 tsp
Black cumin seeds, .......................1/2 tsp
roasted and powdered
Green coriander, chopped........... 1/2 tsp

For the Gravy,

Vegetable oil ......................................2 tbsp
Green cardamom powder ...............2/3 tsp
Bay leaf ...............................................1 no
Onion, Sliced..................................... 4 tsp
Garlic, crushed................................. 2 nos
Tomatoes, chopped......................... 300 gm
Cream................................................ 3 tbsp
Mace powder......................................1 tsp


Method

• Slice the top off of the tomaoes and scoop out the pulp and drain upside down

• Heat up the pan add the oil and saute the onions ,garlic and tomato pulp over medium heat until the oil begins to seperate from the mixture, thats an indication that the gravy is cooked.

• Stir in the green chilies and the mushrooms. Cook on high for 10mins till the mushrooms are soft and then add the rest of the ingredients leaving behind the ones for the gravy.

• Allow to cool and then stuff the tomatoes with the same and bake in an oven of 180 C for 15-20 mins.

• For the gravy : heat oil and saute all the ingredients other than the cream and the mace powder adding to it 2 cups of water. Leave it on a slow boil till it is coked to the consistency of a sauce then add the powder and finish with cream.

• Pour over the tomatoes and garnish with fresh green coriander and serve hot.

2. Tamatar aur khajoor ki chutney
(Tomato and date Relish)

Serves 6-8

Ingredients

Tomato, chopped............................. 1 kg.
Dates,deseeded................................. 50 gm
Vegetable oil....................................... 2 tsp
Mustard seeds.................................... 1 tsp
Dry Red Chilies.................................... 2nos
Sugar................................................... 75 gms
Salt to taste


Method

• Heat the pan well and then add the oil, add the mustard seeds and the red chilies and allow them to splutter.

• Add the tomatoes and cook for 15 minutes. Add the sugar and the salt, stir till the sugar dissolves.

• Cook till the mixture obtains a thick consistency. Now mix in the dates.

• Serve only after it cools.

Note : When refrigerated this relish may stay for 2-3 days(well i can bet u cant resist it that long).