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maltatoday, SUNDAY, 22 MAY 2011 33 RECIPE OF THE WEEK AS tomatoes need an average of seven hours per day of sun- light to grow into the tasty produce we know so well, Malta makes ideal growing ground for this succulent fruit. Though technically a fruit, tomatoes have less sugar content than most fruit and are thus used for culinary purposes as a vegetable. The only exception is that tomatoes are treated as a fruit for canning purposes as the high acidity allows them to be processed in a water bath rather than a pressure cooker as is necessary for vegetables. Although tomatoes are associated with Mediterranean cui- sine, their roots stem from South America. The tomato plant was first cultivated by the Aztecs in Mexico and is thought to have been brought over to Europe by Spanish explorer Cortes, where it was then distributed throughout the Spanish empire. There are around 7,500 varieties of tomatoes grown for dif- ferent purposes. Though most tomatoes are red in colour they are also available in green, yellow, orange, purple or brown de- pending on the variety. Rarer varieties produce fruits that are stripped or furry. In Malta the most common are the heirloom tomatoes, avail- able throughout the summer and known for their wrinkly ap- pearance, juiciness and intense flavours. The thin skins give them a relatively short shelf life, making them unsuitable for commercial use, though fantastic for use in salads and sand- wiches. The plum tomato (zenguli tomato) has been bred with a higher solid content, making it ideal for use in tomato sauces and pastes. Cherry tomatoes have been steadily gaining popularity as the small, round, often sweeter fruit is ideal to be eaten whole in salads. Tomatoes are very low in calories and fats and rich in die- tary fibre, making indulgence guilt free. They are also rich in anti-oxidants and have been known to be protective against some forms of cancer including colon, prostate, breast, lung, endometrial and pancreatic cancers. Tomatoes are a good source of Vitamin A and C protecting the body against in- fectious agents and free radicals. During peak season in summer tomatoes are inexpensive. At 50c a kilo from the farmer's market in Ta' Qali why not stock up and preserve what you can for those winter months when tomatoes are tasteless and boring? Sun-dry your own tomatoes by slicing them in half, sprin- kling with salt and optional herbs and leave in the sun until dehydrated. You might want to cover them with a f ly screen to keep the bugs off your food. A couple of days usually does the trick but they can take longer depending on the weather conditions. Take the to- matoes in at night to stop the night time dew from undoing the drying process. Make sure that the end product is com- pletely dry, but not crisp, to avoid bacteria growth, and store in oil in the fridge. Tomato sauces can easily be frozen and taken out in the mid- dle of winter when you need a spoonful of sunshine during those short, wet days. Use the sauce on homemade pizzas or pasta for a perfect summer meal in the cold months. Home made ketchup and tomato chutneys are innovative, tasty ways to preserve the glut of tomatoes for winter eating. Home made chutneys make ideal Christmas gifts if you're on a tight budget or for those members of the family who already have everything. maltatoday, SUNDAY, 27 JULY 2014 FINE FOOD OF THE WEEK Sun kissed Mediterranean tomatoes Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It's salad in a blender, summer in a bowl. SERVES 4 Ingredients 1 slice Maltese bread, about 1 inch thick, • crust removed 2 small cucumbers, peeled, seeded, chopped • 1kg very ripe tomatoes, seeded and coarsely • chopped 1 clove garlic, peeled and chopped • 2 tbsp sherry vinegar • ½ cup extra-virgin olive oil • Salt • Optional garnishes ½ green pepper, seeded and finely diced • ½ cucumber, peeled, seeded, and finely diced • 1 cup ½ inch croutons • ½ small white onion, peeled and finely diced • 1 small tomato, seeded and finely diced • Instructions 1. Soak bread for ½ hour in a small bowl in water to cover. Squeeze out moisture with your hands. 2. Purée bread, cucumbers, tomatoes, garlic, vin- egar, olive oil, and 1 cup water in a food processor until very smooth. Gaspacho Andaluz FOOD 3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt. 4. Chill gazpacho in refrigerator for at least two hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side. PHOTOGRAPHY BY RAY ATTARD Varieties of abundantly available Maltese tomatoes