Beyond Sauce and Salad: Chef Shows 4 Ways to Use Tomatoes in Meals

January 2021 – Considered one of the most versatile ingredients, the tomato is one of the fruits that is always present in daily meals, whether enhancing a salad or adding color and flavor to the main dish.

In addition to being delicious, tomatoes have beneficial properties for the body. Rich in antioxidants, vitamins, and important minerals, the fruit helps reduce sugar levels in the body, improves skin appearance, and even contributes to bone health thanks to the presence of vitamin K (well known for its role in preventing osteoporosis and osteopenia) and calcium.

Because it does not have a sweet taste, tomatoes became known as a vegetable, but in fact, they belong to the fruit group. “The interesting fact is that it is also not salty, sour, or bitter, but an umami food. Tomatoes provide a delicious gastronomic experience, and the riper they are, the higher the concentration of umami in their properties,” explains Lisiane Miura, chef and nutritionist of the Umami Committee, referring to the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda.

To diversify the menu and take advantage of the versatility of the fruit, the chef listed four simple and easy preparation methods:

Stuffed

One of the tastiest versions is stuffed tomatoes. “The advantage of tomatoes is that they pair well with many foods, and can be stuffed with ricotta, meat, or egg. To make the dish richer in flavor and umami, you can prepare a delicious breadcrumb and parmesan stuffing. Simply mix crumbled bread, grated parmesan, and chopped parsley in a bowl. Drizzle with olive oil so the mixture is moist, and stuff the tomato (hollowed out and seasoned with a pinch of salt). Then bake for about 25 minutes until the tomato is slightly tender and the filling is golden on top. It’s delicious,” suggests the nutritionist.

Soup

“Tomato soup, in addition to being delicious on its own, allows mixing different flavors, textures, and aromas, making it even more enjoyable and tasty,” says Lisiane. “A suggestion is to sprinkle grated parmesan cheese, add a few basil leaves for extra flavor, and complement with croutons. The idea is to make the preparation more creative and nutrient-rich, since when hot, the heat in the tomato increases the bioavailability of lycopene, which is excellent for the body,” she reiterates.

For hotter days, a great suggestion is gazpacho, a cold Spanish soup made with ripe tomatoes, cucumber, bell pepper, garlic, stale bread, red wine vinegar, and olive oil. All the ingredients should be blended until slightly creamy. The ideal way to serve gazpacho is very cold, accompanied by croutons and chopped vegetables such as cucumber, bell pepper, and tomato.

Roasted

“Well-known and delicious, confit tomatoes are a dish with unparalleled flavor. They can be served as an appetizer with toast or as a complement to a meal,” highlights Lisiane. The method of “confit” means cooking food in the oven with fat, such as olive oil, until very soft. Dutch tomatoes, sold on the vine, are ideal for this preparation, but Italian or Débora tomatoes also work well. The key is that they are very ripe. “Take the opportunity to add some fresh rosemary and whole garlic cloves to make both the aroma and flavor even more special. Another suggestion for including roasted tomatoes is preparing a delicious bruschetta as a snack option,” she adds.

Pâté

“This idea is great to serve as an appetizer. Tomato pâté is simple and has a smooth, delicate taste. To prepare it, just sauté a mixture of olive oil, onion, and peeled and seeded tomatoes over medium heat, then blend until it turns into a paste. Add crustless crumbled bread and mix well. Season to taste and enjoy this starter,” suggests the chef.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuation of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.