Issue link: https://maltatoday.uberflip.com/i/835410
maltatoday, SUNDAY, 11 JUNE 2017 35 THE tomato is a staple in many Maltese recipes, summer or win- ter. However the tomato really comes into its own in the summer months when the scorching sun- shine works its magic producing the most delicious tomato. Every fruit and vegetable has its fair share of health benefits, not least of these is the tomato. The tomato is a pulpy nutritious fruit commonly eaten as a vegetable and is a rich source of vitamins and minerals. It is native to Central America and was cultivated by the Aztecs long before the Spanish explor- ers introduced it to the Western World. They were yellow col- oured and about the size of a cher- ry 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 staple tomato-based Italian dishes did not in fact exist as we know them today. It is difficult to imagine a kitch- en without the use of tomatoes. They form the bases for millions of dishes throughout the world and loved for their flavour, colour and versatility. But tomatoes were considered poisonous up until the 17th Century and in the US, it wasn't until 1820 that Colonel Robert Gibbon Johnson who had brought the tomato to New Jersey and convinced the general public that this fruit may be consumed without causing any harm by an- nouncing that he would eat an entire basket of tomatoes. A large crowd gathered to view this spec- tacle, expecting him to bend over and die before their eyes but in- stead were amazed that he had in fact survived this feat. Tomatoes like many other red va- riety fruits and vegetables are rich in lycopene, a flavonoid antioxi- dent which can help protect against certain cancers. Tomatoes are also rich in vitamin C (another antioxi- dant) - as well as Vitamin A, Vita- min K, potassium and iron. Fine food of the week Food Ingredients • 500g casarecce • 2 swordfish steaks • 4 cloves garlic • 1 chilli, finely chopped • 8 sundried tomatoes • Large handful raisins • ¼ lemon, zest only • ½ glass white wine • Handful parsley, finely chopped • Handful marjoram • 500g cherry tomatoes, halved • 100g pine nuts, toasted Method 1. Boil the casarecce in salted water until al dente. 2. Gently fry the garlic in a pan with the chilli, sundried toma- toes and raisins. 3. Add the swordfish, half the fresh herbs and the lemon zest and cook until the fish is just cooked through. 4. Add the white wine and allow to simmer until the alcohol evaporates. 5. Add the fresh tomatoes and toss. 6. Add the cooked pasta and toss until the pasta is completely coated. 7. Add the remaining fresh herbs and pine nuts and serve immediately. Recipe of the week Tasty tomatoes Fun Facts • There is a museum solely dedicated to the tomato in Parma, Italy. • In Spain and Italy they were know 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 process 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 Casarecce with swordfish, sundried tomatoes and raisins