Appetizers, unique dishes, tasty salads, up to the vegetable nut and jam. Tomatoes, cheap vegetables, tasty and rich in vitamins, are confirmed as king of the Italian table. With very few calories.
On Italian tables, and in the Mediterranean diet more generally, there are recipes galore for tomatoes, especially for the summer. Real kings of the spring/summer tables, undisputed protagonists of fresh and full of tasty recipes so typical of Italian cuisine, they are a healthy, cheap, tasty food, rich in water and vitamins, with thirst-quenching and detoxifying properties: in a word, the ideal food for summer dishes. So let’s learn to use them to prepare different dishes every day, avoiding to limit ourselves to the classic salad or sauce to season spaghetti.
Vegetables symbol of the summer season, the first characteristic we associate with tomatoes is undoubtedly their lightness. Even those who follow a diet low in calories can consume plenty of them: rich in water, vitamins, and minerals, 100 g of fresh tomatoes provide only 18 calories.
Recognized, then, it is the properties antioxidants and anticancer tomato: rich in vitamin C and lycopene, both substances that prevent cell degeneration both in terms of the aging processes that tumor. They are also excellent allies of our sight and our tan, due to the presence of beta – carotene. By eating tomato we also protect our heart, thanks to polyphenols, and our bones. Containing mineral salts and vegetable fibers, they become ingredients of excellent purifying centrifugates that also help the digestive system.
A real natural drug, therefore. But beware of allergies: tomatoes can be rich in nickel and therefore highly allergenic.
RECIPES WITH TOMATO
Let’s try them with feta, onion, cucumbers and black olives for a fresh Greek salad. Just cut everything into small pieces, combine the ingredients in a glass container and season with extra virgin olive oil, a drizzle of salt and pepper and, to embellish the whole thing, a sprinkling of sesame seeds. It is one of the best recipes with tomato.
Caprese salad, a delicious dish, which takes a few minutes to prepare and ideal, especially during the summer, when we don’t feel like cooking. The plus is the use of buffalo mozzarella instead of fiordilatte. It is one of the best recipes with tomato.
Simple and genuine, more than a dish it is a summer ritual for many families, who prepare it to be able to keep it in view of autumn and winter. We choose cherry tomatoes for this, they are the most suitable and used, among the ingredients, also vegetable broth and parsley. Let’s not forget the basil. It is one of the best recipes with tomato.
PAPPA TOMATO RECIPE
Tomato soup is a valid alternative to the classic first course: it is traditional, genuine, tasty and allows us not to waste leftovers. In fact, one of its basic ingredients is stale bread. For the decorations of the dish and to flavor it further, mint and basil are fine.
Let’s try with frize and Frisell or stale bread to prepare variations of the classic Panzanella: soften the frize or bread with a little water, adjusting according to the softness you want to obtain, and season with chopped tomatoes, basil and olive oil. ‘olive. If you will also use a pinch of imagination you can soon transform this tomato-based preparation into a tasty single dish, adding tuna, boiled egg, anchovies or mozzarella. The ideal dish to taste after a long and tiring day at the beach!
Gazpacho is a very fresh dish of the Spanish tradition ideal for healthy and tasty aperitifs. To prepare is quick and easy and will bring together both adults and children. The secret? A good olive oil, and half Tropea onion. It is one of the best recipes with tomato.
A refreshing, invigorating and full of vitamin drink. Suitable for an aperitif without alcohol or as a centrifuged snack. We add two teaspoons of lemon and celery to garnish this all-natural drink that can be kept in the fridge for three days. It is one of the best recipes with tomato.
A preserve in perfect “do not waste” style that is prepared using tomatoes grown in the garden but never ripened and therefore remained green. In a cutting board with cheese it is perfect, but also as a filling for cakes and pies, it is original and tasty. It is one of the best recipes with tomato.
VEGETABLE NUT RECIPE WITH TOMATO
For this recipe, we got help from Lisa Casali. The nut prepared at home is made according to the principles of sustainable cooking: based on vegetables and salt, it is made using waste and has much lower environmental costs than that produced industrially. It is one of the best recipes with tomato.
In addition, there is no paper and aluminum packaging to dispose of. To prepare the nut at home you must use seasonal vegetables and possibly from organic or biodynamic agriculture. Since the nut is a concentrate of vegetables, it is of particular importance that there are no residues of pesticides or synthetic nitrates. Based on the quantity you decide to prepare, you choose whether to use only waste parts or not.
The technique behind this recipe is drying, an ancient and useful technique for storing food but also for transforming it into concentrates of taste. Dried products occupy less than half of the space compared to the fresh product, they can be kept for several months, at room temperature, closed in glass jars or under vacuum.
-outer leaves and onion roots
-Rosemary, basil, parsley
-1 clove of garlic
-coarse salt (half the weight of the vegetables you will use)
-2 spoons of white wine
Stew the vegetables in a pot with 1 tablespoon of oil, aromatic herbs, coarse salt (half the weight of the vegetables) and pepper;
Sprinkle with 2 tablespoons of white wine and 1/2 glass of cooking water (alternatively simple water or leftover broth );
If you have them in the kitchen, you can also add some seaweed that will make your nut tastier;
When all the liquid has evaporated and the vegetables are cooked, place them in the dryer (in the sun, in the home dryer or in the oven);
Let the vegetables dry until they have completely lost moisture (in the sun it will also take two days, in the home dryer about 6 hours, while in the oven at 100 ° C 3 hours should be enough )
When the vegetables are completely dried, blend them until you have a fine powder.
Due to the high salt content, this nut will also be kept for 6 months at room temperature closed in glass jars (up to a year if stored under vacuum).