1 / 16

You Want Me to Eat What?! Tomatoes

You Want Me to Eat What?! Tomatoes. Chef Logan. Origin of Tomatoes . Originated in South America The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico. History – How Tomatoes Traveled.

felicia-mcdonald
Download Presentation

You Want Me to Eat What?! Tomatoes

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. You Want Me to Eat What?!Tomatoes Chef Logan

  2. Origin of Tomatoes • Originated in South America • The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico

  3. History – How Tomatoes Traveled • Spanish explorer Cortes may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521.

  4. History – How Tomatoes Traveled • Although Christopher Columbus, may have taken them back as early as 1493

  5. Religion • Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. • The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination.

  6. Typical foods of Americas Salsa • Ingredients • 6 Roma tomatoes, chopped • 4 garlic cloves, minced • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos • 1 red bell pepper, fine dice • 1/2 red onion, fine chopped • 2 dry anchochiles, seeded, cut into short strips and snipped into pieces • 1 tablespoon olive oil • 1 lime, juiced • Chili powder, salt, and pepper, to taste • Fresh scallions, cilantro or parsley, to taste • Directions • In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. • Serve with tortilla chips.

  7. Aztec Chicken Recipe • Ingredients: • 2 lg ripe tomatoes • 4 to 5 chipotle chilies • 1/2 cup chicken stock • 2 Tbsp vegetable oil • 4 lg garlic cloves, finely chopped • 1 lg white onion, thinly sliced in half moons • 2 tsp ground cumin • 1/2 tsp ground nutmeg • 4 to 6 cups shredded cooked chicken • salt and pepper, to taste • Heat a griddle over high heat until a drop of water sizzles on contact. Add the tomatoes and roast, turning several times, until blackened on all sides. Remove and let sit until cool to touch. Working over a mixing bowl to catch any juice, peel off the black skin, cut and remove any seeds. Coarsely chop into large chunks and add to a food processor or blender. Add the chilies and the chicken stock and process until coarse.In a large skillet, heat the oil over medium high heat. When hot, add the garlic and onions; sautée 2 to 3 minutes until soften. Add the tomato chili mixture, cumin and nutmeg and stir for 3 minutes to heat. Reduce heat to medium; add shredded chicken and simmer uncovered, until, most of the liquid has evaporated, about 8 to 10 minutes. Season with salt.

  8. Spanish Distribution - Caribbean • The Spanish distributed the tomato throughout their colonies in the Caribbean.

  9. Spanish Distribution - Asia • They also took it to the Philippines where it spread to Asia.

  10. Spanish Distribution - Spain • The Spanish also brought the tomato to Europe where cultivation began in the 1540s and was certainly being used as food by the early 17th century in Spain.

  11. Cultural Impact – Food Fight • The town of Bunol, Spain, annually celebrates La Tomatina, a festival centered on an enormous tomato fight.

  12. Spanish Distribution - Italy • In certain areas of Italy, such as Florence, however, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.

  13. Italian Tomato Sauce • 2 (28 ounce) cans tomato puree • 1 (28 ounce) can peeled plum tomatoes • 2 cloves garlic • 1 small onion, diced • 6 cloves • 1 teaspoon basil • 1 teaspoon kosher salt • 1/4 teaspoon fresh ground pepper • 2 tablespoons sugar • 1/4 cup extra virgin olive oil • 1/4 cup grated cheese • Directions: • In a large pot, sauté onion and garlic in olive oil. • Empty plum tomatoes into large bowl and squash with your hands. • Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

  14. Fun Facts - Consumption • According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year. (More than half of those munchies are ketchup and tomato sauce.)

  15. Cultural Impact • Tomatoes are also a popular "nonlethal" throwing weapon in mass protests

  16. Work Cited • http://www.tomatodirt.com/tomato-facts.html

More Related