Whether you say tom-A-toe or tom-AH-toe, it all tastes the same. The delicious, juicy “fruitable” (a fruit with a veggie taste and quality) staple we’ve come to love and consume in our daily meals has taken on a whole new personality in the modern kitchen, and we’re here to explore the rise of the tomato! Let’s explore the many international preparations of this item throughout the world.
When we think of tomatoes as a staple ingredient in a cultural dish, our first thought is always Italian! It seems that many Italian dishes incorporate some kind of fresh or cooked tomato into their recipes, so let’s take a look at one appetizer and one main ingredient you can make at home. They’re versatile, delicious and simple!
1 loaf of your choice of Italian or Texas Toast bread
Olive oil, however much your heart desires
2 red tomatoes, or more, depending on your liking
1 small clove of garlic
2 oz. of salted fresh mozzarella, finely chopped (about ½ cup)
3 large fresh basil leaves, thinly sliced
Line a baking pan with a thin layer of olive oil – use a brush for easy spreading or your fingers if you want to be primal.
Preheat oven to 300 degrees.
Slice bread in 1 ½ inch-long slices.
Line bread in baking pan and drizzle it up with olive oil.
Get all of your chopped ingredients and throw them into a bowl.
Mix it up, adding some olive oil and salt.
Scoop up about two tablespoons of your mix and place onto your bread slices.
Give it one more drizzle of olive oil.
Lastly, let your creation bask in all its glory for about 12-15 minutes.
Homemade Pizza Sauce
Even if you don’t plan on making your own homemade pizza (Ummm, hello, that’s what grocery store flatbread is for!), you can always whip up some pizza sauce and call your dish “homemade.” We promise not to tell anyone about the flatbread. What makes a great classic pizza? It’s all in the sauce.
1 tablespoon olive oil
1 tablespoon minced garlic (about 2 cloves)
1 teaspoon fresh oregano (dried will work, too)
3 pounds diced fresh tomatoes
1 teaspoon granulated sugar, honey or agave nectar (trust us on this one)
½ teaspoon red pepper flakes (optional)
½ teaspoon kosher salt
Black pepper to taste
In a medium saucepan over low heat, heat the garlic, dried oregano and olive oil. Stir for about 3-4 minutes. If you’re opting to use fresh oregano, add it to the sauce at the end of the cooking period.
TURN UP THE HEAT!
Here’s the fun part: add the tomatoes (Mmm, organic tomatoes) sugar, red pepper flakes, salt and black pepper.
Leave over medium heat, stirring occasionally, until boiling.
Reduce heat to low for a nice simmer for about 30 minutes.
Stir in fresh oregano in the last 5 minutes of cooking period.
Allow the sauce to cool to a safe temperature for about an hour.
Get sauce and mix in a blender until it becomes a smooth saucy-sauce!