Tomate polvo

Dehydrated Vegetables
	TOMATO POWDER Name in Spanish: Tomate polvo Name in Latin: Lycopersicum esculentum zoom

ASPECT AND DESCRIPTION: It is originating from South America (Perú, Ecuador and Bolivia). Nevertheless the big diversity is in Mexico, being this country the center of cultivated tomatoes. It is a perennial plant cultivated as annual. At first its stem is fragile and erect, after it will be decumbent. Leaves are composite and pilose. Its flowers are yellow and in racemes. Eatable part is the fruit. Fruits are red or yellow and they content vitamin C, vitamin A and calcium.
HISTORY: In 1544 it was introduced in Europe and slowly accepted because its fruit was considered poisonous and causing of cancer and illness as same as the belladonna and the mandrake. It is possible to find “solamine” in its leaves and stem (idem as in the potato). Also this glucoalkaloid can be found in green fruits and it disappears when fruits mature. Roman and Greek therapists did not know tomatoes because they are originating from America. It is a typical Spanish recipe (from Cataluña) which name is SAMFAINA based on tomatoes and red bell peppers. This specialty has originated the following saying: “Tomatoes and red bell peppers are good friends and always scrambled” At its very beginning this plant was used as ornamental in Europe and so is indicated in the “ANDREIUX VILMORIN” catalog dated on 1760. Same year in the book V of its work “Spanish Flora” Mr. José Quer wrote, “Most of old and modern writer (specially the septentrionals) are not coincident on the tomato virtues and their opinion is to include it as a poisonous plant and not as a medical one. Nevertheless in Spain and Italy (specifically in Naples) people eat tomatoes in salads or seasoning delicious foods and as part of delicate sauces. In Spain tomato does not cause damages on the contrary it is healthy food for rich and poor people”.
CULINARY USE: More and more dehydrated tomato is using in the gastronomy. We are referring to tomato halves or tomato dices. These products are utilized as ingredient in aperitifs. After a briefly re-hydration and adding olive oil and garlic people eat them directly. It is a typical habit from the Italian cooking. Also tomato halves and flakes are added in sauces accompanying pasta, meats, rice and soups. Tomato flakes are used in various fillings and in the sausage & cold food production. Tomato powder is utilized in cream soups, tomato paste, sauces in powder and as ingredient to flavor snacks and crackers. Also can be combined with potato flakes (instant mashed potatoes) obtaining purée of both vegetables.

TOMATO POWDER