A true symbol of the Mediterranean diet, tomatoes appear in many recipes, both raw and cooked: among San Marzano, oxheart, datterini and pachino, here are the most popular and how to enhance them in simple and tasty dishes.
Tomatoes are one of the most iconic ingredients in Italian-American cuisine, although we are often surprised when we learn that, from a botanical point of view, they are a fruit and not a vegetable. Originally from the Americas, they arrived in Europe in the 16th century, becoming over time a cornerstone of the Made in Italy gastronomic tradition and the Mediterranean diet. Many varieties of tomatoes are grown, each with specific characteristics of shape, flavor and consistency, suitable for different uses: from the classic San Marzano, perfect for sauce, to the oxheart, ideal raw, to the small and pretty cherry tomatoes that are a real all-rounder. Types often linked to the territory, easy to find on the shelves of grocery stores and greengrocers: here are the 10 most popular and how to enhance them in easy and tasty recipes.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
