What comes to mind when you think about Italian cuisine? Most likely, you remember the amazing aroma of fresh tomatoes and the tantalizing taste of a rich sauce made from this flavorful vegetable. Tomatoes are a staple in Italian cooking, and for good reason. This important ingredient is what makes bolognaise and other Italian sauces so memorable and what is critical to the success of many pizzas. Let’s take a closer look at the humble tomato and how it came to feature so prominently in Italian recipes.
In technical terms, tomatoes are classified as a fruit. They begin as a flower and have seeds. Having said that, tomatoes are generally regarded as vegetables due to their flavor and the fact that they are ingredients in savory cookery. Therefore, we’ll refer to them as a vegetable in this article.
A short history of this globetrotting fruit — er, vegetable
The tomato, or pomodoro as it’s known in Italy, appears in a wide range of Italian recipes. And, while it may seem that tomatoes are synonymous with Italian cooking, this hasn’t always been the case. It wasn’t until the 19th century that tomatoes started to take center stage in kitchens around the country.
Furthermore, these tasty vegetables aren’t native to Italy; they were introduced in the 1500s from South and Central America by Spanish travelers. Tomatoes are believed to have initially grown wild in the Andes Mountains. They were then likely domesticated by Inca and Aztec civilizations in Mexico around 700 CE. Wild tomatoes were only the size of a pea and grew in clusters. Over the years, farmers were able to cultivate tomatoes to grow in different colors, shapes, and sizes.
Initially, when tomatoes were brought to Italy, they were only used to decorate the dinner table. With time, the vegetable was turned into a sauce that was poured over pasta and appeared in recipes with beans and other foods. In Tuscany, tomatoes caught on quickly due to their affordability; even poorer segments of the population could obtain them.
Types of tomatoes that can be found in Italy
As Italy took to tomato production in a big way, agriculture benefited from the science of creating more diversity in the vegetable. These days, the country is known for its incredible variety of tomatoes, each cultivated in an area where they are known to grow optimally. In other words, agricultural practices have demonstrated which specific conditions are best for each type and this dictates where they are planted. There are reputed to be more than 10,000 varieties of tomatoes and hundreds of them are grown in Italy. However, there are six that are the most common and feature more prominently in different parts of the country.
1. Cuore di Bue
This are meaty, juicy, and perfect for sauces or fresh in a salad with mozzarella cheese and basil. Their name, in Italian, means “ox heart,” and that is due to their shape and weight. This is an heirloom beefsteak variety that is commonly grown in the northern regions of Italy.
2. Pachino
Pachino tomatoes are farmed along the southern Sicilian coast’s in a protected geographical area. They are usually small, perfectly round, and have an appealing sweetness that easily complements seafood and other recipes where they won’t overpower other flavors. Cherry and grape tomatoes are examples of pachinos.
3. Piennolo
These tomatoes hail from the Mount Vesuvius slopes. Piennolo tomatoes have a peculiar teardrop shape. They are a very versatile vegetable used in a range of sauce dishes, from rich intensely flavored ones to those with a lighter taste.
4. Pisanello
Pisa in Tuscany, northern Italy is the home of Pisanello tomatoes. These are prized for their classic smooth sweet taste with just a hint of acidity that blends well with garlic, basil, and olive oil in a bruschetta recipe. As well, they are an excellent addition to other savory dishes.
5. San Marzano
The San Marzano variety is produced around the city of Naples, in the Campanian region. These plum tomatoes are sought after for their adaptability, used in many Italian recipes. It has a bittersweet taste and is elongated in appearance. This is a well-liked kind that is frequently canned.
6. Roma
Roma tomatoes have a sweet flavor and are egg or pear shaped. They are spectacular in purees, sauces, and similar foods. Like the San Marzano, this is a variety of plum tomato that can also be readily purchased canned.
Finally
There’s no question that the tomato has an enduring place in Italian cuisine. The many varieties, each with its distinctive characteristics, is what gives this fine vegetable the flexibility to boost the flavor of Italian cooking.