| FRUIT VEGETABLES (2 of 11) |
Hospitality
and Catering |
|
 |
Tomato should be ripe with a bright red colour, a firm even shape.
|
 |
| Tomato verities change throughout the season. Many are imported or grown in the channel islands. |
| Varieties include money maker and cherry red. Beefsteak tomatoes are large and coarse compared to salad varieties. |
|
|
Tomatoes form the basis of many recipes as tomato concassée or as grilled or stuffed with a number of farces and can be used as a vegetable - in soups and sauces, salads and hors d'oeuvres.
|
|
|
Prepare by washing and slicing, or remove the skin for concasse. |
|
|
 |
* Tomates Grillées
|
Tomatoes can be grilled whole or in halves.
Tomatoes can be blanched to remove the skins. |
* Tomates farcies
|
The tops of Tomatoes can be removed and the seeds scooped out. They can be stuffed with duxelles or rice or meat based stuffing. |
|
