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.

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Glossary

Vegetables

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