After reading an article in The Toronto Sun today where a Canadian of Italian descent glorified the making of pomodoro di passata or as he called it- tomato sauce, I thought about why I do not care to make it anymore. Up until the fall of 1997, I would help my mother make it. After she passed away, it was just too much to expect to continue the tradition. For those Italian-Canadians that make pasta with red sauce every day, it might be necessary. Since our meals include not only Italian dishes but Canadian and others, 500 bottles of pomodoro di passata are not necessary. I remember well the years my mother would complain about the bottles- the sauce was too runny; the tomatoes had too much acid; the tomato crop was not a good one; the tomatoes were too small- well you get the picture. There are many good brands that have the right texture and flavour without the work. One of the guys from the club said his stall on Weston Road sold over 10,000 bushels of tomatoes so many people are still cleaning, chopping, cooking and straining the tomatoes for their own homemade passata! For this Italian cook, I smile and achieve very good homemade sauce with the store bottles!
#storeboughtspassata#granpalovestocook#pomodorodipassata#passataforthesauce#usingagoodbrandforthesauce#theWoodbridgecrowd
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Wednesday, 18 September 2013
Sunday, 28 April 2013
FOCACCIA-FUN FOOD FOR A SATURDAY NIGHT
One of Barb's favourite stores is Grande Cheese. Not only do they have many different kinds of cheese and Italian products, the ladies there make focaccia the way my mother used to make it.
The tomato one is quite tasty. The plain one with some garlic and rosemary is simple. Focaccia is a great bread substitute with a meal. With some salad and a meat of choice, it rounds out the food groups. It is good for snacking later in the evening too.
Sunday, 28 October 2012
WHAT ITALIAN WOULD BE WITHOUT HIS TOMATO/POMODORO?
Every Italian cookbook accompanied by a cook uses the tomato/pomodoro in a variety of ways. The Italian garden must have tomato plants or it is not a real garden!
Even have a few photos from previous years.
Do you know the history? Barb reminded me and did some internet research of how the tomato originated in Central and South America-Mesoamerica. She likes history. It was even cultivated in Mexico in 500 BC. Two versions- Christopher Columbus working for Spain- an Italian from Genoa- brought the tomato back in 1493 or the second version when the Spaniards-Cortes, 1521 conquered the Aztecs brought the plants back to Spain. Piertro Mattioli, in 1544- an Italian physician and botanist wrote about the tomato being a new kind of eggplant. In 1548 in Italy- Cosimo de' Medici, Grand Duke of Tuscany- wanted a piece of the action and had a basket of tomatoes sent to him. He even named them pomi d'oro- golden apples!
As we all know there are several kinds of tomatoes. Beefsteak make great hardy field tomatoes and grow in any vegetable garden in Canada.
For the pomodoro di passata, the roma tomatoes are the ones that are commonly used. My mother used to make bottles of passata every fall for use in the red sauce. I buy the ready made passata that comes from Italy now- always trying a new brand to see if it makes a difference in my cooking. Less work and the same taste. Like many modern cooks, freezing fresh tomatoes that can be used over the winter is another method of using them.There is another variety the San Marzano tomato which is Napolitana. Plum tomatoes from the can make a good addition to many recipes.
Boccincine and some tomatoes on a stick made a nice dish at one of my daughter's parties. Or go to the St. Lawrence Market to buy them ready made!
Any red sauce has tomatoes as the base. But fresh tomatoes simmered with some basil and salt and pepper to taste make a quick sauce on spaghetti.
Or fresh or frozen added to a vegetable soup!
Some more history- in 1897 Campbell in the United States marketed Campbell's tomato soup which is still enjoyed today. Comes in a can! Barb likes to eat it occasionally with toast for a quick lunch! Although it is a North American commodity, Canadians love Ketchup-made from tomatoes- on several foods.
A fun use for tomatoes is Bruschetta.
INGREDIENTS
2-3 fresh tomatoes.
Garlic buds.
Oregano.
Salt. Pepper
Olive Oil
DIRECTIONS
Chop up the tomato into little pieces.
Dice the garlic and add to the tomato mixture.
Add a teaspoon or two ( 20 ml) of oregano to the mixture. Or a pinch or two!
1-2 tablespoons ( 100 ml) of olive oil to the mixture.
Salt and pepper to taste.
Let sit by putting it in the refrigerator for an hour or so before serving.
Put on toasted bread or your favourite cracker or bun.
A fast bruschetta is just sliced tomatoes adding the same ingredients and putting on a slice of bread. It has the same taste.
Tomatoes in a tossed salad or a simple cucumber/tomato salad are best eaten fresh. I will miss the summer and fall garden with those homegrown ones. Back to greenhouse or the hothouse variety again through the winter.
I have even been adventuresome with growing tomatoes.
I tried growing some hanging tomatoes in 2012 but the plant wanted to grow up! I'll continue the traditional way next year. My final word on tomatoes- although there can be yellow ones- I prefer the red ones. According to the lastest trends in nutritional advice, eating lots of tomatoes or tomato based foods is very healthy! Fresh, frozen, bottled as passata or in a paste, it sure is a staple in Italian cooking. Regardless of its history coming from Mesoamerica, I think the Italians perfected its use!
Do you know the history? Barb reminded me and did some internet research of how the tomato originated in Central and South America-Mesoamerica. She likes history. It was even cultivated in Mexico in 500 BC. Two versions- Christopher Columbus working for Spain- an Italian from Genoa- brought the tomato back in 1493 or the second version when the Spaniards-Cortes, 1521 conquered the Aztecs brought the plants back to Spain. Piertro Mattioli, in 1544- an Italian physician and botanist wrote about the tomato being a new kind of eggplant. In 1548 in Italy- Cosimo de' Medici, Grand Duke of Tuscany- wanted a piece of the action and had a basket of tomatoes sent to him. He even named them pomi d'oro- golden apples!
For the pomodoro di passata, the roma tomatoes are the ones that are commonly used. My mother used to make bottles of passata every fall for use in the red sauce. I buy the ready made passata that comes from Italy now- always trying a new brand to see if it makes a difference in my cooking. Less work and the same taste. Like many modern cooks, freezing fresh tomatoes that can be used over the winter is another method of using them.There is another variety the San Marzano tomato which is Napolitana. Plum tomatoes from the can make a good addition to many recipes.
The cherry or grape variety are fun in appetizers. Or a welcome addition to any salad.
Boccincine and some tomatoes on a stick made a nice dish at one of my daughter's parties. Or go to the St. Lawrence Market to buy them ready made!
Any red sauce has tomatoes as the base. But fresh tomatoes simmered with some basil and salt and pepper to taste make a quick sauce on spaghetti.
Some more history- in 1897 Campbell in the United States marketed Campbell's tomato soup which is still enjoyed today. Comes in a can! Barb likes to eat it occasionally with toast for a quick lunch! Although it is a North American commodity, Canadians love Ketchup-made from tomatoes- on several foods.
INGREDIENTS
2-3 fresh tomatoes.
Garlic buds.
Oregano.
Salt. Pepper
Olive Oil
DIRECTIONS
Chop up the tomato into little pieces.
Dice the garlic and add to the tomato mixture.
Add a teaspoon or two ( 20 ml) of oregano to the mixture. Or a pinch or two!
1-2 tablespoons ( 100 ml) of olive oil to the mixture.
Salt and pepper to taste.
Let sit by putting it in the refrigerator for an hour or so before serving.
Put on toasted bread or your favourite cracker or bun.
A fast bruschetta is just sliced tomatoes adding the same ingredients and putting on a slice of bread. It has the same taste.
Tomatoes in a tossed salad or a simple cucumber/tomato salad are best eaten fresh. I will miss the summer and fall garden with those homegrown ones. Back to greenhouse or the hothouse variety again through the winter.
I have even been adventuresome with growing tomatoes.
Sunday, 8 July 2012
ENJOYING MY PICNIC LUNCH
Picnics should be simple. So preparing the food in the morning before Barb and I set out on a short day trip, was such a simple task.
Cold fried chicken, potato salad and my simple cucumber/tomato salad eaten in a quiet spot far from the crowds. Kept simple in small travel cooler bags, it was easy to set up and clean up without much fuss!
Picnic for two-Adolph style. Now to think about what to have for dinner!
#picniclunch#friedchicken#potatosalada#preaparinginthemorningbeforeleaving#simplecucumbertomatosalad#barblovesmypicnidlunch#easytotakeinsmalltravelbags#easycleanupforasimplepicniclunch#granpalovesapicnic#granpalovestocook#adolphdimambro
Sunday, 3 June 2012
BASIL-BASILICO GREAT FRESH FROM THE GARDEN
I use basil in my cooking. It is supposed to have some medicinal uses but I just love the taste it gives to food. So I get some of the benefits anyway whatever they are. A variety of basil plants are grown worldwide. My Mom grew it so I carried on the tradition. It was used in each bottle of the homemade pomodoro passata. One little leaf per bottle!
I like to use it in simple ways. Fresh basil on slices of tomatoes drizzled with a little olive oil, salt and pepper to taste is a simple addition to the menu. At lunch or dinner it is good! Or just in a Canadian style tomato sandwich!
A simple summer sauce is using fresh tomatoes, by crushing them in a pot with a few pieces of garlic diced and adding many pieces of fresh basil leaves and letting it simmer for about an hour. It is a quick sauce to use on spaghettini or regular spaghetti or any pasta of choice. Barb actually likes it on penne with some hot peppers added to give some kick!
If you do not have fresh tomatoes- a can of crushed tomatoes can work year round with some fresh basil.
I grow my basil in a container, handy to the kitchen on the back porch.
There is lots of information and history about the herb you can research. For me, I just like to eat it! And yes it smells good too!
A simple summer sauce is using fresh tomatoes, by crushing them in a pot with a few pieces of garlic diced and adding many pieces of fresh basil leaves and letting it simmer for about an hour. It is a quick sauce to use on spaghettini or regular spaghetti or any pasta of choice. Barb actually likes it on penne with some hot peppers added to give some kick!
If you do not have fresh tomatoes- a can of crushed tomatoes can work year round with some fresh basil.
I grow my basil in a container, handy to the kitchen on the back porch.
There is lots of information and history about the herb you can research. For me, I just like to eat it! And yes it smells good too!
Sunday, 27 May 2012
MY CANADIAN VEGETABLE GARDEN-GIARDINO ITALIANO
Good meals come from good fresh food. Italians always use the vegetables and fruit in season to make their meals. I have been busy- digging then planting my summer vegetable garden. So I am Italian and need tomatoes. I planted several different kinds. Lettuce, beans, eggplant, cucumbers and swiss chard are some of the other vegetables in my little plot. My herbs- oregano, rosemary,basil and parsley are in my little pots. Over the next few months I will share my summer recipes with you. It will be fun showing you the fresh vegetable then the dish it will become. For today, I want to rest my sore old muscles from all the gardening activity. Maybe a nap or two! Il bello giardino! Troppo lavoro! Sono stanco!
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