愛在蕃茄盛產時

當蕃茄產季的時候,價格便宜品質又好,我通常會買回來很多蕃茄給它放在室溫,待蕃茄紅透成熟,再好好地給它燉個一大鍋的蕃茄醬。

沒去籽也沒去皮,直接用食物處理器〈例如:Vita-Mix〉打碎,完全不加水溫火燉煮一個多小時,這期間蕃茄的水份會漸漸蒸發,蕃茄的酸度也會轉低甜度因而釋放,蕃茄的油脂會浮在鍋面,蕃茄醬的顏色會愈來愈深紅,原本生味嗆鼻的蕃茄香氣逐漸濃郁,最後只要海鹽、黑糖與橄欖油調味就是最到味的蕃茄醬了。

燉好蕃茄醬是義大利料理的入門,蕃茄醬可用來做蕃茄義大利麵、千層麵、蕃茄羅宋湯、蕃茄海鮮湯、批薩醬、蕃茄火鍋湯底、蕃茄豆腐湯等。它就好像濃縮咖啡在義大利咖啡的地位,可以變化成卡布奇諾、拿鐵或是各種花式咖啡。

宣傳蕃茄美學更是令人快樂的事一件,最有成就感的莫過於建議賣菜的阿姨處理賣不完的蕃茄,她說燉過的蕃茄連孫子都愛吃,嘴巴裡原本破了一個小洞吃了蕃茄也好了, 賣菜的阿姨也變成一位蕃茄達人,她利用蕃茄搭配各食材做成不同菜色。

大家對蕃茄通常覺得很酸,試試看燉過的蕃茄,我覺得它跟咖啡一樣令人著迷呢!

 

 

 

照片攝影: Joyce Tan and David Chao

 

 

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Hi Jodie, Have been enjoying

Hi Jodie,
Have been enjoying reading your blog since I discovered the " Walking Tour ". I even tried baking the eggplant lasagna .... ... but it turned out quite watery at the base :( Anyway, it's still tasty, and I love the cheesy yet tangy flavour. Keep blogging !!!

Dear Joyce,Thanks for being

Dear Joyce,

Thanks for being my reader. I love this way of connecting with the world.

The first time I made the eggplant lasagna, it turned out very watery at the base too. Some Italian friends told me they would soak the eggplants in salty water over night. That would get rid off the most water from the eggplants.

And the tomato sauce should not be too watery as well. Simmer the tomato sauce with low heat for 10 minutes, that should thicken the sauce for making lasagna.

Jodie

 

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