The wrong storage of the tomatoes breaks their aroma. Next to which foods best keep their properties
Roşia is present in almost all the kitchens of the world, being cultivated in thousands of varieties (including genetically modified). Although considered a vegetable (in fact, it is a common fruit), not everyone master the correct storage conditions.
The tomatoes are not kept anyway. Photo shutterstock
Imagine that you are on the market on a hot summer afternoon, looking for a perfectly ripe tomato: find one-scented in the stem, intensely colored, without stains, firm, but elastic, then bring it home and throw it in the fridge with the rest of the products, compromising the next table, to the site. vegan and organizer vegan culinary events.
Below ten degrees Celsius, texture and aroma fades
Being a climatic fruit of subtropical origin, tomatoes are cold sensitive. Temperatures below ten degrees Celsius blur their texture and aroma, says the specialist:
“Store them on a shelf, preferably near ethylene fruits, such as bananas, to help them bake. Never refrigerate them, unless the tomatoes are too ripe and you need to extend their lifespan by one day or two”.
Conservation increases the versatility of the tomatoes
Whether you try to make the summer tomatoes withstand the cold season or simply try to get the best aroma in them, the control of tomato conservation techniques is a necessity.
“Conservation is simple if you have the time and seal jars – you can keep the tomatoes whole, chopped or turned into puree. Do you have little space, but long available? Cook them in tomato paste – an indispensable stimulant of the aroma. The green tomatoes can be preserved in brine to get a delight in the style, and the redd. Finally, dehydration of slices of tomatoes offers numerous opportunities: mix them to get a rich powder in Umami, which can be used as an instant tomato paste and sauces thickening agent ”, recommends Anna Kot.
The tomatoes, rich in the “fifth taste”
Photo shutterstock
The ripe tomatoes are full of natural umami – the coveted “fifth taste” of deep flavor offered by glutamic acid.
This is why other ingredients rich in umami, such as miso, parmesan and soy sauce, create a deep taste synergy when associated with tomatoes.
The tomato producers were quick to discover this quality, says the specialist.
Search on Google “Umami bomb” And you will find both a recipe – cherry tomatoes filled with anchovy, capers, olives, pecorino and garlic – as well as a variety of tomatoes registered. The tendency also extends to spices, both with home -made preparations and with options bought from the store, such as Tomami spice, with a single ingredient and an intense taste.
Red residues are culinary gold
Many recipes with tomatoes require peel cleaning and seeds. As in the case of many foods unfairly thrown, the residues of tomatoes do not receive the second chance they deserve.
First of all, the seeds and gelatin around them are concentrated sources of glutamic acid. Mixed with the traditional ingredients of a vinaigrette, you can get a dressing for a salad full of umami.
The clusters and stems can refresh and intensify the aroma of the tomato sauce. The peel is rich in carotenoids, and some of them can be recovered when dehydrated, transformed into powder and mixed with salt.
“Do you have tomatoes past the first youth? Mix them with vinegar for a simple vinaigrette, turn them into tomato paste made in the house or fry them.” R, RExpert ecomance.
Tomatoes can be even better enhanced by combinations of suitable flavors
Salt and pepper, olive oil and balsamic vinegar, hazelnuts and herbs, cheese and mayonnaise are all excellent ways, tested over time, to increase the aroma of fresh tomatoes.
“In addition, the association of tomatoes with fruits not only reminds us of their botanical definition, but it also creates delightful combinations, from Panzanella de melon to Gazpacho de strapuni and banana ketchup”says Anna Kot.
The acidity of the tomatoes, a blessing or a curse. Do not store them in aluminum foil ”
Because they are a very acidic food, with low pH, tomatoes require special treatment.
“Not being aware of this, you may commit a culinary mistake if you store them in aluminum foil. Their acidity is so strong that it can erode the foil, leading to a metal flavor,” recommends the specialist.
Also because of the acidity, tomatoes can slow down the cooking time of other ingredients, such as beans or potatoes. To avoid this, the specialist recommends cooking the tomatoes separately or adding them later, in the preparation process.
If the tomatoes are too acidic for your taste (or for the mucosa of your stomach) do not worry. Adding a bit of sugar will change your taste perception.
Sodium bicarbonate neutralizes acidity by changing the pH of food, and adding a sweet carrot, which is alkaline, enhances the taste.
Genetically modified tomatoes, although controversial, abound in stores
For years, mass marketed tomatoes have been modified to increase durability, storage time and yield, to the detriment of taste. The first attempts to genetically modify the tomatoes have failed due to the resistance of consumers who persist so far, despite the FDA statement that genetically modified plants are safe for consumption, the source quoted shows.
The new gene editing techniques, such as CRISPR, offer precise, fast and potentially safer ways to improve tomatoes without foreign DNA, according to CICIA source.
