Tomato – the Queen of Summer
Some will say that the tomato is a fruit, while others will swear it is a vegetable. The truth is that botany and cooking have been engaged in a small battle over this question for centuries.
Botanists classify it as a fruit because it develops from a flower and contains seeds, while in everyday cooking we treat it as a vegetable. But regardless of which side you take, one thing is certain – the tomato is the undisputed queen of summer.
It is hard to imagine a summer table without it. From a simple salad seasoned with olive oil to rich sauces that smell of the Mediterranean, the tomato brings color, freshness and depth of flavor to every dish. That is why it has held a special place for generations in gardens, at markets and in our kitchens.
In addition to winning us over with its flavor, the tomato is also a true treasure trove of valuable nutrients. It is especially known for its high potassium content, a mineral important for the normal function of the heart, muscles and nervous system. It is rich in vitamin C, vitamin A and numerous antioxidants. Among them, lycopene stands out in particular, a natural pigment that gives tomatoes their distinctive red color.
Thanks to its high water content, the tomato is light, refreshing and ideal for hot summer days. It is at its best when ripened in the sun and when its full flavor needs very little – just a little salt, high-quality olive oil and a few basil leaves.
And when summer gives us an abundance of ripe fruit, there is no better way to preserve its aromas and flavors than by preparing homemade tomato sauce.
Homemade Tomato Sauce
Ingredients (for 4 servings):
- 1 kg ripe tomatoes (Oxheart tomatoes or a local plum tomato variety)
- 1 onion
- 1 small leek
- 3 cloves garlic
- a handful of fresh basil
- a little fresh parsley
-1 pepperoncino (optional)
- 1 small carrot, finely grated
- olive oil
- salt and freshly ground black pepper
Preparation
1. In a generous amount of olive oil, gently sauté the finely chopped onion and leek until softened.
2. Add the garlic, pepperoncino and finely grated carrot, which will give the sauce natural sweetness instead of sugar.
4. Peel the tomatoes, cut them into pieces and add them to the pot.
5. Season with salt and pepper and cook over low heat until the sauce thickens and all the flavors come together.
6. Just before the end, stir in the chopped basil and parsley.
7. Serve with pasta, gnocchi, fish or simply with a piece of homemade bread.
The aroma of this tomato sauce is the best reminder of summer, even in the middle of winter.
Creamy Homemade Tomato Soup
Fragrant, light and full of the flavors of summer, this creamy homemade tomato soup is the perfect choice for an appetizer or a light meal.
Ingredients (for 4 servings):
- 800 g ripe homegrown tomatoes
- 1 onion
- 3 cloves garlic
- 1 carrot
- a small piece of celery root
- 1 parsley root
- a few fresh basil leaves
- 700 ml vegetable stock
- fresh parsley leaves
- 2 tablespoons olive oil
- salt and pepper to taste
Preparation
1. In olive oil, gently sauté the finely chopped onion, garlic, carrot, celery and parsley root.
2. When the vegetables have softened, add the chopped tomatoes and a few basil leaves, then sauté briefly so the flavors can come together.
3. Pour in the vegetable stock, season with salt and pepper and cook for a few minutes, until the vegetables are completely tender.
4. Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy.
5. Adjust the thickness as needed by adding a little more stock or water.
6. Serve warm, with pieces of mozzarella, a few drops of high-quality olive oil and freshly chopped parsley.
