Tomatoes

Appears in

The Independent Cook: Strategies for Seasonal Cooking

Published 1988

About

British and multifarious imports. The ordinary salad tomato can be a dull, watery little beast, especially winter imports from Israel and almost any imports from the Netherlands. In spring and early summer, the tastiest come from the Canaries, Spain and the Channel Islands. The best of ripe, red British in summer and late summer can be excellent.

Nothing, however, approaches the flavour of Mediterranean imports in high summer, especially the Provençal, Italian and Spanish varieties. The large beef or marmande tomatoes, with their dense flesh and comparatively few seeds can be tasty in summer from these same places (ignore Dutch ones). So can their intensely red plum ones, which are the best for cooking with.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Glossary

Vegetables

The licensor does not allow printing of this title

Tomatoes

Become a Premium Member to access this page

$4.99

$39.99

Part of