Cooking tomato vines into a sauce gives a great boost of flavour – try it to make your own passata
Tomatoes taste best when grown in the sun, picked fresh off the vine and sprinkled with a touch of salt to bring out the taste of sunshine. But did you know the vine itself has an intense, tomatoey flavour that can be used as an ingredient to intensify the flavour of a sauce? It’s a neat trick when the tomatoes aren’t quite up to par and are in need of a flavour injection.
Overripe and soft tomatoes make the best sauce: sweet, rich and full of flavour. Indulge in British tomatoes in late summer, when they are plentiful and the sun is strong enough to give them flavour. Avoid them in winter because heated greenhouses use excessive energy to farm them. Instead, go Italian, either by abstaining until next season or by making your own passata, which will last long into the winter. It takes just a few minutes to make, and preserves any ripe tomatoes you might have or want to buy while they are cheap – and is handy to have in the fridge ready to use in any number of dishes and boost the flavour of a meal no end.
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