We take tomatoes for granted now, and it would be quite difficult to imagine Italian cuisine without them, but it took Italians a very long time to accept them: Though they were introduced as ornamental plants in the 1500s, the earliest evidence of their use in the kitchen comes from Francesco Gaudentio's Il Panunto Toscano, published in 1705.
A couple of observations on selecting tomatoes: Italians divide them into two classes: insalatari and da salsa. Insalatari, as one might expect, are salad tomatoes, to be eaten raw. People generally select them not-too-ripe, in other words quite firm, with streaks of green running through them, and with a lively acidity that complements the flavor of the greens in the salad. Pomodori da salsa, on the other hand, are for cooking and should be ripe -- an explosive red, rich, and slightly sweet too.
These are Pomodori Costoluti; the word costoluto means "ribbed," and is apt. Though they're not as aesthetically pleasing as some tomato strains, they are richly flavored and quite nice in salads. People gnerally prefer them somewhat green, because the acidity of a green tomato contributes nicely to the overall flavor of a salad, contrasting with the oil and complementing the vinegar and the sweeter vegetables -- carrots, peppers, bulb fennel -- that may also be in the salad. Pomodori Costoluti appear in the markets in spring and carry though until mid-summer. .
More Italian Tomatoes:
Tomato Background, Info & Recipes
Insalata Caprese, Mozzarella and Tomato Salad
Anthony's Mediterranean Tomato Salad
Tomatoes Elsewhere on About:
Ensalada de Tomate, Spanich Tomato Salad
Feta, Red Onion, and Tomato Salad
Heirloom Tomato Salad
Edamame Tomato Salad
A couple of observations on selecting tomatoes: Italians divide them into two classes: insalatari and da salsa. Insalatari, as one might expect, are salad tomatoes, to be eaten raw. People generally select them not-too-ripe, in other words quite firm, with streaks of green running through them, and with a lively acidity that complements the flavor of the greens in the salad. Pomodori da salsa, on the other hand, are for cooking and should be ripe -- an explosive red, rich, and slightly sweet too.
These are Pomodori Costoluti; the word costoluto means "ribbed," and is apt. Though they're not as aesthetically pleasing as some tomato strains, they are richly flavored and quite nice in salads. People gnerally prefer them somewhat green, because the acidity of a green tomato contributes nicely to the overall flavor of a salad, contrasting with the oil and complementing the vinegar and the sweeter vegetables -- carrots, peppers, bulb fennel -- that may also be in the salad. Pomodori Costoluti appear in the markets in spring and carry though until mid-summer. .
More Italian Tomatoes:
Tomato Background, Info & Recipes
Insalata Caprese, Mozzarella and Tomato Salad
Anthony's Mediterranean Tomato Salad
Tomatoes Elsewhere on About:
Ensalada de Tomate, Spanich Tomato Salad
Feta, Red Onion, and Tomato Salad
Heirloom Tomato Salad
Edamame Tomato Salad
