Tomato Day: Chef Shows 5 Recipes to Enjoy the Entire Ripening Cycle

January 2021 – On February 1st, Tomato Day is celebrated. Often mistaken as part of the vegetable group, the fruit is a versatile food and very present in recipes from different cultures. Tomatoes can be used in appetizers, side dishes, or even as the main course.

Lisiane Miura, chef and nutritionist of the Umami Committee, explains that tomatoes have important nutritional properties for the human body, helping with weight control, providing anti-inflammatory action, and contributing to skin hydration. “The market’s favorite is also an excellent ally in food acceptance. When we add some tomatoes to an arugula salad, for example, the dish becomes much more appealing and flavorful. This happens because this food provides the umami taste, one of the five basic tastes of the human palate, alongside sweet, salty, sour, and bitter,” she explains.

From green to ripe, tomatoes can be consumed in different ways throughout their stages. To enjoy every phase, Lisiane prepared some options to savor the fruit according to its ripening level:

Stage 1: Fried Green Tomatoes

Contrary to what many think, green tomatoes are very useful in cooking. The combination of sweet, sour, and umami flavors provides a delicious culinary experience. “Fried tomatoes are perfect for busy days or when creativity runs low. The result is a crunchy outside with a moist and tasty inside,” highlights the chef.

Stage 2: Vinaigrette

When the tomato is slightly ripe, Lisiane suggests using it to prepare vinaigrette. With (or without) small pieces of onion and bell pepper, this side dish is a great seasoning option for various foods and can please all tastes. “It goes well with pastries, barbecues, feijoada, as well as cheeses and the traditional salad, giving a special touch. The vinaigrette mixed with cauliflower, for example, is a foolproof recipe,” comments Lisiane.

Stage 3: Guacamole

Very traditional in Mexican cuisine, guacamole is an excellent choice for snacking at any time of the day. “Tomatoes play an important role in this preparation, giving flavor and that ‘something extra.’ This mix goes very well with toast, bread, and the classic nachos and tortillas.”

Stage 4: Salad or Sandwich

At this stage, the tomato is at its most classic point of use. Lisiane explains that it can be used in a traditional plate at lunch or in a delicious hamburger in the afternoon. “Tomatoes at this stage have options for all tastes and styles. They can enhance a grilled cheese or a natural sandwich, making them much tastier!”

Stage 5: Homemade Sauce

In the final stage of ripening, tomatoes are recommended for making homemade sauces. “They can be seasoned to taste and according to your needs. The versatility of the sauce is that it can be mixed with richer ingredients or lighter ones. Also, for those who value practicality, you can prepare several portions to use when needed—just freeze them,” concludes the chef.

UMAMI

Umami 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 on 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 eating. To learn more, visit www.portalumami.com.br.