The best tomato varieties from the sweetest to the strongest
Healthy and tasteful SiPomodoro
We all know the basic flavours, they have accompanied us since we were born and as a whole we think they are the common and obvious ones that we have slowly acquired in life and even if we have some suspicions we often don’t think there are others.
That there was at least one other basic flavour, however, already many in the past had asked themselves and after various ups and downs in the end it was decided to codify which other strong sensory element there was in the overall corollary of what we perceive.
Umami is one of the fundamental flavours of reference even though its introduction and classification is relatively recent.
It is basically the last century and all in all it is apparently still quite unknown in our kitchen where its basic substances such as glutamate are unfamiliar or on the contrary strongly demonized to be part of many nuts and extracts in an artificial and annoying way. of industrial meat.
At the aromatic level, the imprint is that of a sort of strong flavor unrelated to the classic concept of salty as we normally understand it in the West, while in the East it is very familiar and can be traced back to many preparations of local cuisine. As I said, glutamate or glutamic acid is the basis of this basic flavor and it is interesting to note that its presence is actually more frequent than we think even in our traditional recipes due to the very normal basic ingredients that are widely used. Among all the tomato that hides an interesting concentration of this substance inside it, especially when it is very ripe and in season with the natural work of the sun on the plant. We must be careful though because we often risk unknowingly losing this substance as it is concentrated more in the internal gelatinous pulp attached to the seeds than in the firm red tissue. And losing it is a shame as taking advantage of this flavour allows you to greatly limit the presence of external salt that is often added to dishes disproportionately.
When cleaning tomatoes, it is therefore better to always recover the internal pulp by discarding only the seeds, one possibility is also that of simply blending everything lightly and then filtering. With this sort of very tasty gelatinous water you can, for example, marinate thinly sliced vegetables such as courgettes and thus begin to perceive how thanks to this simple trick the vegetable acquires a pleasant flavour without having to add anything else. Try one of these late summer days by taking advantage of the first sun-ripened Sipomodoro tomatoes !!!
