The assortment of types of tomato means you are spoilt for choice. Tomato is the main event in summer, an ingredient that gives taste and flavor to every dish, perfect both raw and cooked. They are harvested from June to September and in recent years they can also be seen sprouting on urban terraces and balconies.
They are rich in vitamins B and E, are powerful antioxidants but can also cause some ailments. They contain lectin actually, a substance that can interact with the gastro-intestinal mucosa and cause inflammation and changes in the immune system. Low in fat they are an excellent food for a low-calorie diet, as well as boosting digestion thanks to the fact they are in rich in organic acids. Here are five tasty recommendations to enjoy them.
Tomato soup with mackerel (pappa al pomodoro)
Tomato soup is a dish which always pleases. In this version it’s accompanied by blanched mackerel, which gives a stronger flavor to the dish. Fry the tomatoes with a drizzle of oil and a sliced onion, add the stale bread cut into pieces, salt, pepper and wet with vegetable broth. Cook for 40 minutes, then pass it through a vegetable masher to make everything homogeneous. In a separate pot blanch two mackerel fillets. Add the fillets to the tomato soup, garnish with fresh basil and a drizzle of extra virgin olive oil.
Tomatoes confit, carasau bread and pesto
The sweetness of the tomato, the crunchiness of the carasau bread and the aromatic note of pesto make this appetizer a mix of truly delicious flavors you won't be able to say no to. First cut the cherry tomatoes in half, sprinkle them with a pinch of sugar and a pinch of salt and put them in the oven on a tray lined with baking paper arranged with the sliced part facing upwards, at 200° for about 3 hours. When they are caramelized remove them from the oven, collect the water they have released and place them on the bottom of a small glass on which you will then put pieces of carasau bread, a teaspoon of pesto and the water they have released. Season with a drizzle of oil and a few basil leaves.
Stuffed tomatoes
A classic in summer, you can stuff tomatoes with vegetables, herbs, cheese and even meat. We recommend a filling of aromatic herbs and breadcrumbs, typical of the southern regions. Get some camoni tomatoes, cut them in half and empty out the seeds (which you will keep). Put the seeds in a bowl with extra virgin olive oil, breadcrumbs and a mix of aromatic herbs such as basil, thyme, marjoram. Blend everything, add salt and stuff the tomatoes with this filling. Place them in a baking tray, bake them at 400° under the grill for a few minutes and serve.
Caprese sbagliato
Caprese is a typical salad from Campania, created in Capri (hence the name), made with buffalo mozzarella, slices of tomato and basil leaves and seasoned with oil, salt, and oregano. We suggest creating it with pesto made from sundried tomatoes, pine nuts and basil instead of tomatoes, which you will spread on each slice of mozzarella. Take a dozen or so sundried tomatoes in oil and cut them into small pieces. In the mixer blend them with pine nuts and basil. Add some extra virgin olive oil and mix well. Spread a tablespoon of this pesto on the slices of mozzarella, garnish with basil leaves and serve.
Candied tomato domes
Take some ramati tomatoes, blanch and peel them then cut them into slices, removing the seeds. Put them on a baking tray covered with baking paper, sprinkle with salt and cook at 100°F for an hour and a half. Then turn them over, sprinkle them again with salt and let them cook for another hour. In the meantime, peel and slice the potatoes and brown them in a pot with a drizzle of oil and a clove of garlic. Leave to cook for 10 minutes and then turn off the heat. In another pot, toast some breadcrumbs with oil, salt, and oregano. When golden turn off the heat and add a tablespoon of desalted capers. Grease some stencils at least 5 cm high, line the bottom with a disc of baking paper and fill them alternating the slices of tomato, breadcrumb, and potatoes. Continue until you end with the tomato. Bake for 15 minutes at 350° and then serve.