Platter of heirloom and cherry tomatoes
Tomatoes — those smooth-skinned berries we prepare and cook as vegetables — are an indispensable cooking ingredient the world over. They originated in the Andes — first cultivated by the Incas and Aztecs — and were brought to Europe in the 16th century by Spanish conquistadors. Today, they’re enjoyed everywhere from China to Cameroon, but are particularly indispensable within the cuisines of countries whose warm, sunny climates provide optimal growing conditions.
Deliciously juicy eaten ripe and raw, and an intensely flavoured ingredient when sun-dried or tinned, tomatoes are as commonly used fresh in salads and salsas as they are cooked in soups and stews. They’re an essential component in Mediterranean and Middle Eastern dishes, including Turkish menemen, in which eggs are scrambled with tomatoes and green peppers, and Iranian Shirazi salad, where they’re combined, fresh and chopped, with cucumber, onion and herbs. Closer to their place of origin, tomatoes are widely used in Mexican dishes such as pico de gallo and fiery Yucatán tomato sauce.
Across the globe, there are thousands of varieties, which come in countless colours, shapes and sizes. Small, sweet cherry tomatoes are great for roasting or eating as they are, whereas dense plum tomatoes, which have fewer seeds, are ideal for sauces. Tuck slices of mellow beef tomatoes into burgers, or hollow whole ones out and stuff and bake
