The Traveling Tomato - The Exhausting Journey from Peru

Many people share the belief that the history of the tomato originated in Italy. Understandable, as the tomato is the core of southern Italian cuisine. So, in truth, the tomato (tomatl) was introduced to the world via South America where it grew wild on vines. When European explorers set sail to discover new lands, the tomato was introduced to Europe. Next stop Mexico, Central America, and then back to Europe.  The tomato gained popularity in Spain, and when brought over to Italy, it was eagerly embraced in Naples. During the late 1800s, the mass migration from Italy to America helped popularize the tomato in the United States.

Enough history for now. When I see a bowl of ripened tomatoes, I envision endless opportunities. Tomatoes play nicely with many of its vegetable friends from the garden and delights in the adornment of fresh herbs! To name a few, thyme, parsley, cilantro, oregano, and of course, her dearest friend basil!

In paying homage to the tomatl (aka tomato) origin, I have included a recipe inspiration for a South American tomato salad with onions. It is called Curtido. In parts of South America, this is their version of a "side salad." It is generally used as a salsa style accompaniment to the meal. Curtido can be added to a green salad, used as a topping for tacos, grilled meat or fish. The process of sprinkling salt and lime on the onion for thirty minutes and rinsing before adding to the tomato helps to take the “bite” out of the onion. This is an excellent technique to keep in mind for those who find raw onion too harsh. If you are not a cilantro fan, flat leaf parsley will do.

When purchasing tomatoes for eating raw, please don’t buy a tomato that you wouldn’t bite into and enjoy like an apple.

                                            South American Tomato Salad - Curtido

Ingredients:

1 medium-size red onion

Juice of 3 limes

2 tablespoons of olive oil

3 ripe tomatoes

1 tablespoon of chopped cilantro or flat leaf parsley

1 tablespoon of salt to taste (preferably Himalayan sea salt)

Directions:

1.       Trim, peel and cut the onion in half.  Slice very fine and place in a bowl.

2.        Sprinkle with the salt and let it rest for about 15 minutes.

3.       Cover the sliced onions with lukewarm water and leave to rest for 10 minutes

4.       Rinse and drain the onions

5.       Add lime juice, sprinkle with salt and let rest for several minutes until the onions start to turn pink in color.

6.       Cut the tomatoes in half and slice thinly

7.       Mix the sliced onions, sliced tomatoes, oil, cilantro and more salt to taste.

8.       Plate and sprinkle cilantro/parsley on top

Inspirations:

a.       The addition of salad greens and avocado

b.       Thinly sliced cucumbers, carrots or peppers

c.       Black olives or capers instead of extra salt

d.       Grilled chicken, fish, shrimp or steak topped with avocado and Curtido

e.       Top tacos’ or quesadillas with Curtido , avocado and sour cream

Endless………………………………………………………………………………