Feature image: Charlie Sperring

by Claudia Hauter

Judge Gregory Czarnecki blew away contestants and viewers alike with his masterful tomato dish that was meant to inspire the latest team challenge and celebrate this humble ingredient. The Picasso of the plate said it best himself:

When I think of tomatoes, I see a very versatile ingredient. Great flavours, from light to sweet; textures that vary from firm to meaty. Just like garlic and onion, they are the base of so many recipes and preparation.

From its use in salads and soups to pizzas and pasta, there’s no disputing its versatility. And given the right dash of creativity, it can be elevated to haute cuisine, as evidenced by Chef Greg’s incredible dish, and watching the contestants cook up interesting tomato-inspired dishes we would never even have dreamed of.

But in the spirit of all things classic, and in honour of the tomato’s humility, we’re looking at some of the many and myriad ways this amazing ingredient is commonly used, taking you all over the world as we do.

Tomato sauce 🇫🇷

One of the five French mother sauces (the other four being béchamel, velouté, espagnole, and hollandaise), tomato sauce was traditionally made by rendering salt pork, sautéing vegetables, adding tomatoes and stock, simmering it in the oven, and thickening it with roux. The latter step is sometimes skipped because the tomatoes provide enough body for the sauce. Whether or not you roux is up to you, but one thing you can be certain of: it’s not ketchup. Well…except in South Africa…sort of. While your bottle of All Gold may not be the traditional French mother sauce, we tend to use the words “tomato sauce” and “ketchup” interchangeably.

Pasta sauce 🇨🇳🇮🇹

While arguably originating in China, pasta is popularly associated with Italy and is delicious served with a host of mouthwatering, tomato-based sauces such as puttanesca, Bolognese, marinara, and our self-dubbed favorite, The Godfather.

Caprese 🇮🇹

Also hailing from Italy, this simple salad is made with mozzarella, tomatoes, and its best friend, basil. Drizzle with olive oil and sprinkle with coarse salt and freshly ground pepper and you’re good to go with a dish as elegant as Onti.

Chakalaka 🇿🇦

Tomatoes form an integral part of this delicious South African condiment that is a must-have as a topping over pap, bread, or meat. Add some chillies, and your chakalaka can also pack a hefty punch.

Salsa 🇲🇽

This word literally translates to sauce and can also refer to those made without tomatoes. However, we often associate it with the chunky tomato sauce we love tossing over tacos, nachos, and other Mexican-inspired food. The more accurate term is salsa fresca (“fresh sauce”) and is typically made from tomatoes, onions, chillies, coriander*, salt, and lime.

Jam

Despite being considered a fruit botanically, tomatoes would be out of place in a typical fruit salad. But just like strawberries, figs, cherries, and oranges, it’s totally at home as a jam. Spread it on crostini, bruschetta, or a Provita and you’re set…well, not quite. Add pecorino, provolone, or aged cheddar and you’ll be in foodie heaven**.

Fried green tomatoes 🇺🇸

It’s not just a movie from the ‘90s or a book from the ‘80s, it’s also a popular Southern dish in the US: slices of unripe green tomatoes battered and fried. Sounds delicious, but their association with the South is mainly due to the movie, with its origins actually linking back to Jewish immigrants in the Northeast and Midwest United States who would save the last of the unripe tomatoes at the end of summer and make this dish before the frost set in. But no matter its origins, if it’s fried, we’re fans.***

Gazpacho 🇪🇸

One of the best ways to consume tomatoes is with this classic, chilled soup hailing from the region of Andalucía, south of Spain. Blending tomatoes, garlic, olive oil, vinegar, and green peppers, and thickened with breadcrumbs, it’s perfect for summer and so popular in Spain you can even buy it bottled and ready to refresh you on a sweltering day.

Bloody Marys

Tomato juice is another yummy way of drinking your tomatoes. And it’s even better when you throw in some vodka, concocting this classic cocktail in the process. Zhoosh it up with salt, pepper, Tabasco, Worcestershire sauce, and a celery stick.

More tomatoes

Waste not, want not! Chopped up tomatoes for a pizza or pasta? DON’T throw the remains in your bin. Chuck them in your garden or plant them in a pot and before you know it you’ll have a fresh supply of tomatoes ready and waiting for more salads, sauces, cocktails, and Caprese.

Missed the tomato-inspired haute cuisine in MasterChef SA? Catch up with DStv using your connected device.

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*Unless you hate coriander.
**Unless you hate cheese.
***Although our hearts would disagree.

Feature image: Charlie Sperring
Images: Getty