Tomato Day: surprise in the kitchen with delicious and umami-rich recipes

Credits: Freepik

São Paulo, January 2024 – On February 1, Tomato Day is celebrated, a date dedicated to this emblematic food in world cuisine. Its versatility makes the fruit a key element in savory dishes, desserts, and even drinks, as it is an excellent ally to enhance flavors in various recipes.

This is due to its richness in free glutamate, the amino acid responsible for providing umami, the fifth basic taste of the human palate. Alongside salty, sour, bitter, and sweet, umami is characterized by intensifying flavor and increasing salivation when consumed. “Widely present in Brazilians’ daily diet, the fifth taste is a valuable tool in cooking, as it significantly improves the flavor of dishes,” explains Matheus Aguiar, chef of the Umami Committee.

“Tomato is a great source of umami due to its high glutamate content. Besides being a common element in meals, it is a practical way to incorporate the fifth taste into various recipes. We can stuff it, confit it, or use it to prepare pasta sauce,” says the expert.

The chef suggested three irresistible recipes to make the most of Tomato Day. Learn the step-by-step of a delicious three-cheese stuffed tomato, a surprising tomato crumble, and a cheese and tomato roll.

THREE-CHEESE STUFFED TOMATO
Preparation time: 20 minutes (+ 40 minutes in the oven)
Serves: 4 portions

Credits: Umami Committee

Ingredients

• ½ cup grated mozzarella (50 g)
  
• ½ cup cream cheese (100 g)
  
• ½ cup grated Parmesan cheese (50 g)
  
• 1 teaspoon oregano (0.5 g)
  
• 4 medium tomatoes (600 g)

Directions

1. In a medium bowl, place the mozzarella, cream cheese, Parmesan, and half the oregano. Mix and set aside.
   
2. Cut off the top of the tomatoes and carefully remove seeds and pulp with a spoon.
   
3. Stuff the tomatoes with the cheese mixture and place them in a greased baking dish. Sprinkle with the remaining oregano.
   
4. Bake in a preheated medium oven (180 °C/356 °F) for 40 minutes, or until the tomatoes wilt.
   
5. Remove from oven and serve immediately.

Tip: use the tops and pulp of the tomatoes to prepare a tomato sauce.

TOMATO CRUMBLE
Preparation time: 50 minutes (+ 20 minutes in the oven)
Serves: 6 portions

Credits: Umami Committee

Ingredients

Filling

• 1 kg ripe, firm tomatoes, peeled and halved lengthwise
  
• 750 g demerara sugar
  
• 2 tablespoons balsamic vinegar (30 ml)
  
• 4 tablespoons lemon juice (60 ml)
  
• 1 cinnamon stick
  
• zest of 1 lemon

Topping

• 2 cups whole wheat flour (220 g)
  
• ½ cup demerara sugar
  
• ½ cup unsalted butter, cold, diced (100 g)
  
• ½ cup chopped Brazil nuts (50 g)
  
• ½ cup chopped walnuts (50 g)

Directions

1. Filling: in a large bowl, place the tomatoes and add sugar, vinegar, lemon juice, cinnamon, and zest. Cover with plastic wrap and let rest 30 minutes at room temperature.
   
2. Transfer to a large saucepan and cook over high heat, stirring gently, for 10 minutes, or until slightly thickened and glossy. Set aside.
   
3. Topping: in a medium bowl, place flour, sugar, and butter. Mix with fingertips until crumbly. Add nuts and walnuts.
   
4. Assembly: in a greased baking dish, place the tomatoes and cover with the topping. Bake at 180 °C/356 °F for 20 minutes, or until lightly golden.
   
5. Serve warm or hot, optionally with vanilla ice cream.

Tip: Originally from the UK, crumble is a tart with a crunchy crust and fruit filling. Here, apple is replaced by tomato – rich in umami.

CHEESE AND TOMATO ROLL
Preparation time: 55 minutes
Serves: 8 portions

Credits: Umami Committee

Ingredients

Batter

• ½ cup oil (100 ml)
  
• 3 eggs (150 g)
  
• 1 cup flour (110 g)
  
• 1 cup milk (200 ml)
  
• 1 tablespoon baking powder (10 g)
  
• ½ teaspoon salt (2.5 g)

Filling

• 1 tablespoon oil (15 ml)
  
• 2 garlic cloves, chopped (10 g)
  
• 4 small tomatoes, seeded and chopped (520 g)
  
• 1 teaspoon salt (5 g)
  
• 150 g sliced mozzarella
  
• 1 egg yolk, beaten (20 g)
  
• 3 tablespoons grated Parmesan cheese (25 g)

Directions

1. Batter: in a blender, place oil, eggs, flour, milk, baking powder, and salt. Blend until smooth.
   
2. Pour into a large baking pan (27 x 40 cm) lined with greased parchment paper. Bake in a preheated oven at 180 °C/356 °F for 20 minutes.
   
3. Remove from oven, unmold while hot onto a damp towel, and roll. Set aside.
   
4. Filling: in a pan, heat oil, add garlic, and sauté for 1 minute. Add tomatoes and salt, stir, and remove.
   
5. Unroll batter, spread filling, and cover with mozzarella. Roll again, place in a greased pan, brush with yolk, and sprinkle with Parmesan.
   
6. Bake at 200 °C/392 °F for 10 minutes, or until golden. Serve immediately.

Tip: to keep the roll uniform, grease the pan before placing the greased parchment paper.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 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 the increase in salivation and the continuity of the taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.