Tomato
Tomatoes offer sweet acidity and umami, especially when cooked down.
Flavor profile
Aroma: fresh, grassy, umami
Good to know
Origin: South America
Forms: fresh, canned, roasted
Storage: Keep ripe tomatoes at room temperature; the fridge dulls flavor and makes them mealy.
How to use tomato
Salt ahead
Salt draws out juice and concentrates flavor; let slices sit for 10 minutes before serving.
Cook paste first
Fry tomato paste in oil until brick red to deepen its savory flavor before adding liquid.
What goes with tomato
- Basil. Basil's sweet, anise-like oils echo the fruity notes in tomato and soften its acid.
- Pasta. Tomato's acidity breaks through pasta's starchiness, a foundational pairing.
- Zucchini. Tomato's acidity contrasts zucchini鈥檚 mild sweetness perfectly.
- Feta. Tomato's acid and sweetness offset feta's salty tang perfectly.
- Bacon. Salty, smoky bacon pairs with tomato's acid and sweetness, as in a BLT.
- Cucumber. Cucumber's cool juice balances tomato's acid in fresh salads.
- Garlic. Garlic's savory pungency deepens the sweetness and acidity of tomato sauce.
- Olive oil. Tomato's flavor compounds are fat-soluble, so oil carries and rounds out its acidity.
- Mozzarella. Tomato's acidity cuts through mozzarella's mild creaminess, adding brightness.
- Bread. Tomato's acidity contrasts with bread's carb heaviness, adding freshness.
Mistakes to avoid
- Refrigerating ripe tomatoes.
- Using out-of-season tomatoes raw, when canned will taste better.
Ideas for tonight
- Slice with salt, olive oil and basil.
- Simmer canned tomatoes with garlic for a sauce.
- Roast cherry tomatoes until they burst.
Tomato: questions
What does tomato taste like?
Tomatoes offer sweet acidity and umami, especially when cooked down. Its strongest notes are sweet, citrus, with an aroma that is fresh, grassy, umami.
What goes well with tomato?
Tomato pairs best with basil, pasta, zucchini, feta, bacon. Basil's sweet, anise-like oils echo the fruity notes in tomato and soften its acid.
How do you use tomato in cooking?
Salt ahead: salt draws out juice and concentrates flavor; let slices sit for 10 minutes before serving.
How should you store tomato?
Keep ripe tomatoes at room temperature; the fridge dulls flavor and makes them mealy.
What is the most common mistake with tomato?
Refrigerating ripe tomatoes.
