Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds.
Today, the tomato.
Marion Sauveur, like every day this summer you cook a local product and today you have chosen the tomato.
THE summer vegetable par excellence!
I say vegetable, but the tomato is a fruit botanically speaking that is eaten like a vegetable.
But only in summer.
There is indeed a season to bite into it.
She needs to soak up the sun: heat and light.
This is what allows it to develop all its aromas.
Without it, it will be bland and floury.
It comes from South America where it grew wild in Peru and Ecuador. And it was first cultivated in Mexico by the Aztecs. It arrived in France, thanks to the Conquistador in the 16th century, but not on our plates. It was used as an ornamental plant in gardens. It was not until the end of the 19th century that its consumption became more democratic and its seed supply diversified.
To choose tomatoes, turn to old varieties, avoid hybrid varieties that are all round, flawless, hard and with a thick skin.
They were created to withstand transport but they have less taste.
Not easy to spot them, you have to taste them!
Once purchased, we do not put the tomatoes in the refrigerator.
They are stored at room temperature so that they retain all their flavors.
How do you suggest we cook the tomatoes?
With beautiful tomatoes from the Gustatif et Solidaire collective in various varieties: indigo, lemon, pear, beef heart, green sausage. Well done to the producers !! I just want a nice tomato salad without artifice, with just a good olive oil, sea salt and a few basil leaves on it. But we are going to put a little more hands in the dough with a gourmet recipe, fresh for the summer with a gazpacho.
Tomatoes, peppers and a cucumber are cut into small cubes.
We marinate these vegetables with garlic, red onion, olive oil and coarsely crumbled white bread.
Mix everything, add a little sherry vinegar and when serving you add a few diced tomatoes, cucumber, pepper, red onion to add a bit of crunch!
And even toasted bread croutons for a treat.
And this gazpacho you can very well decline green with green tomatoes and green or yellow peppers, on the same principle!
You can add a little milk to sweeten it… or tabasco to spice it up.
The gazpacho recipe
Ingredients :
5 beautiful tomatoes
2 red peppers
1 red onion
3 cloves of garlic
1 cucumber
1 slice of white bread
10 cl of olive oil
10 cl of sherry vinegar
The steps of the recipe:
1.
Cut the tomatoes, peppers, cucumber, onion and garlic into small cubes.
2.
Marinate ¾ of the vegetables overnight with coarsely cut white bread and olive oil.
Reserve the remaining ¼ in a cool salad bowl.
3.
The next day, mix the vegetables-bread-oil mixture.
Add the vinegar.
4.
Refrigerate.
And when ready to serve, add the mixture of cut vegetables.
Marion, like every day, you ask a chef for a little tip.
Today, it's up to the chef of Benvengudo, at Baux de Provence, Julie Chaix, who offers us a nice sauce without using the flesh of the tomato. "We press the tomato hard to recover the water entirely. On our side, we recover our pulp to make our little crushed or our little coulis. And behind in fact this water, we reduce it. It will turn red and it will go down. become thick, like tomato juice. We simply heat it with a little olive oil, we scorch a little garlic. We end up with a small basil leaf fallen inside and we eat it with a small fish or with some pasta and we enjoy it ".
At Julie Chaix's table, this summer you can taste farfalle made from chickpea flour.
They are served with this tomato water, basil, a little garlic and we are in the South!
It's at the Benvengudo in Baux-de-Provence.
Do you have a second address to taste good tomatoes?
This time in Tours, at the restaurant La Roche Le Roy.
Chef Maximilien Bridier works the tomato in 3 ways with a tomato puff pastry with raw and hot tomato petals, and candied;
then in ravioli and finally in condiments of candied tomatoes and chopped olives.