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maltatoday, SUNDAY, 20 SEPTEMBER 2015 Food 35 Fine food of the week AS summer is drawing to a close, the mighty Maltese to- mato starts to taste less like summer. Enjoy the last of the summer tomatoes before win- ter vegetables take their place on the veg trucks. Every fruit and vegetable has its fair share of health benefits, not least of these is the tomato. The tomato is a pulpy nutri- tious fruit commonly eaten as a vegetable and is a rich source of vitamins and minerals. Tomatoes are native to Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced it to the Western World. They were yellow colored and about the size of a cherry tomato hence the name pomo d'oro, meaning yellow apples. So surprisingly, the tomato, which has become synonymous with Italy, is in fact, not indig- enous to Europe and many sta- ple tomato-based Italian dishes did not in fact exist as we know them today. It is difficult to imagine a kitchen without the use of to- matoes. They form the bases for millions of dishes through- out the world and are loved for their flavour, colour and versa- tility. But tomatoes were con- sidered poisonous up until the 17th Century and in the US it was only in 1820 that Colonel Robert Gibbon Johnson brought the tomato to New Jersey and convinced the general public that this fruit may be consumed without causing any harm by announcing that he would eat an entire basket of tomatoes. A countless crowd gathered to view this spectacle, expecting him to bend over and die before their eyes but instead they were amazed that he had in fact sur- vived this feat. Ingredients 3 large slices of day-old Maltese bread • 4 large, ripe and juicy tomatoes, skinned and finely • chopped ¾ cup unwaxed cucumber, diced • ½ red onion, finely sliced • 4 tbsp extra-virgin olive oil • 2 tbsp vinegar • 10 fresh basil leaves, shredded • Salt and pepper • PANZANELLA is a simple Tuscan tomato and bread salad perfect as a light, healthy, summer meal. Delicious, local to- matoes and Maltese bread are ideal for this dish. Although this salad is dead simple it's hugely flavourful, rather like a deconstructed hobz biz-zejt. It is not easy to determine whether a recipe is authentic to its roots. Along the way, people adopt and adapt according to their tastes and often one dish and recipe end up bearing little resemblance to the same recipe prepared in a different time, kitchen or country. Similarly there are many variations to this dish but toma- toes and bread are always the main features of the salad and I hope I kept it as authentic as possible. Whilst some recipes do not even add cucumber, lots of others do and I think it works well. Because it is such a simple salad it is important to use the best and freshest ingredients – extra virgin olive oil, fresh tomatoes and basil. A good pinch of rock salt is vital to add flavour and to help the juices of the vegetables do their work and moisten somewhat the otherwise stale and chewy bread. I find that this salad is best served about an hour or two after preparation. Recipe of the week Panzanella Fun facts • There is a museum solely dedicated to the tomato in Parma, Italy. • In Spain and Italy they were known as pomo d'oro (meaning yellow apples). • Il Pomo d'Oro is an opera by the Italian composer Antonio Cesti. • One of the earliest tomato sauce recipes was penned by Paganini, the famous Italian composer and violinist. • Cooked tomatoes produce even more lycopene but the cooking destroys the Vitamin C. • Adding tomatoes without seeds to your diet has been proven in some studies to reduce the risk of kidney stones. • A single tomato can provide about 40% of the daily vitamin C requirement. • China is the number one producer of tomatoes around the world. The US is second. • Tomatoes can relieve sunburn. Combine fresh tomato pulp and yoghurt to soothe your skin. The end of the summer tomato season Method 1. Tear the bread into tiny pieces and add the tomatoes, the cucumber, the onion, the oil, the vinegar and the basil. 2. Season with salt and pepper to taste and mix until the salad is combined well. 3. Allow to rest until the bread soaks up the juices. If it is still too dry add a tbsp or more of water and give all a good stir. 4. Adjust the seasoning and serve approx. two hours after preparation.