60 Ways Tomatoes. Great Recipe Ideas with a Classic Ingredient

145 Pages·2011·3.717 MB·English

by  MCIA

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COOKERY
Marshall Cavendish
Cuisine
tomatoes
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tomatoes
Great recipe ideas with a classic ingredient
>>
60
in
ways
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Editor: Sylvy Soh Other Marshall Cavendish Offi ces:
Designer: Lynn Chin Nyuk Ling Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH,
Photography: Joshua Tan, Elements By The Box UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown
NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
Copyright © 2008 Marshall Cavendish International (Asia) Private Limited 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok
10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang,
Published by Marshall Cavendish Cuisine Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam,
An imprint of Marshall Cavendish International Selangor Darul Ehsan, Malaysia
1 New Industrial Road, Singapore 536196
Marshall Cavendish is a trademark of Times Publishing Limited
All rights reserved
National Library Board Singapore Cataloguing in Publication Data
No part of this publication may be reproduced, stored in a retrieval system
or transmitted, in any form or by any means, electronic, mechanical, Tomatoes in 60 ways : great recipe ideas with a classic ingredient -
photocopying, recording or otherwise, without the prior permission of the Singapore: Marshall Cavendish Cuisine, 2008.
copyright owner. Request for permission should be addressed to the p. cm.
Publisher, Marshall Cavendish International (Asia) Private Limited, ISBN-13 : 978-981-261-535-0
1 New Industrial Road, Singapore 536196. Tel: [phone], ISBN-10 : 981-261-535-0
Fax: [phone]. E-mail: [email protected]
1. Cookery (Tomatoes) I. Title: Tomatoes in sixty ways
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of
this book have used their best efforts in preparing this book. The Publisher TX803.T6
makes no representation or warranties with respect to the contents of this 641.65642 -- dc22 OCN191781091
book and is not responsible for the outcome of any recipe in this book.
While the Publisher has reviewed each recipe carefully, the reader may Printed in Singapore by Times Graphics Pte Ltd
not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profi t or any other commercial
damage, including but not limited to special, incidental, consequential,
or other damages.
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contents
>> introduction 7
soups & beverages 9
snacks & appetisers 23
vegetables & salads 55
meat & poultry 79
fi sh & seafood 103
rice & pasta 123
glossary 140
weights & measures 144
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introduction >>
Although they are regarded and consumed as vegetables, Varieties
tomatoes are botanically classifi ed as a fruit. Whether sliced Globe, cherry and plum (Roma) tomatoes are varieties that
for a simple salad, diced to make a tasty salsa dip or juiced are commonly available. Globe tomatoes have a mild fl avour
for drinking, tomatoes have established themselves as an and are good for grilling and slicing. Cherry tomatoes tend to
essential ingredient in cooking. Their unique, juicy sweetness is be sweet and juicy, and are commonly used for salads, or eaten
unrivalled, and they maintain versatility when used as a main raw as a snack. Plum (Roma) tomatoes have relatively fewer
or supporting ingredient. seeds as compared to other varieties, which make them an
Tomatoes were fi rst cultivated in south America. They ideal choice for canning or making sauces and purées.
were introduced to the rest of the world after Spanish
colonisation of the Americas, when the Spanish introduced Nutritional Content
tomato seeds to their colonies such as the Caribbean and
Like chillies and capsicums (bell peppers), tomatoes contain
the Philippines. Eventually, they also made their way to Europe
a high amount of vitamin C, as well as vitamins A and K. They
and North America between the 16th and 17th centuries.
also contain lycopene, a carotenoid that has antioxidant and
As it is a member of the nightshade family, which includes
cancer-fi ghting properties.
plants with a toxin, the tomato was initially an unpopular crop.
Tomato plants were thus primarily cultivated for ornamental
Choosing and Storing Tomatoes
purposes in Europe, but they eventually made their way to
Choose fi rm tomatoes that are glossy and unblemished, with
North America, where they gained acceptance as a food.
a taut skin.When possible, choose vine-ripened tomatoes, as
Tomatoes are now cultivated and consumed throughout
they have a better fl avour compared to those that are artifi cially
the world. In France, they form an integral part of the classic
ripened off the vine. Unripe tomatoes can be placed in a paper
vegetable casserole, ratatouille. The Greeks and Italians enjoy
bag with bananas to speed up the ripening process.
them in pastas and pizzas and also eat them raw, drizzled with
Tomatoes should be stored away from direct sunlight and
a simple combination of olive oil and fresh herbs. In India,
at room temperature. If possible, do not store them in the
tomatoes are puréed and incorporated into creamy curries
refrigerator, as the cold affects their fl avour. If refrigerating,
or used to fl avour rice. The Chinese make use of their sweet,
store them in the vegetable drawer of the refrigerator. Leave
tart fl avour to make a piquant sweet and sour sauce for stir-
refrigerated tomatoes to stand at room temperature for at
fried meat dishes.
least 30 minutes before use so they may regain their fl avour.
For those who have diffi culty envisioning tomatoes to
be anything beyond the generic slice of vegetable found in
sandwiches, or bottled ketchup, this book will bring out the
tomato's true potential.
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01 Soup p8-21.indd 8 2/22/08 3:26:11 PM
>>
minestrone 10
red gazpacho 13
tomato soup 14
soups &
tomato and courgette soup 17
tomato lassi 18
beverages
iced tomato vodka 21
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