Tomato: 70 Recipes Celebrating the Extraordinary Tomato

Claire Thomson, a professional chef and best-selling author, presents Tomato, a collection of seventy recipes that place the tomato at the center of the meal. The book traces the ingredient’s journey from South America through Europe, Northern Africa, and Southern Asia, highlighting how various cultures have adapted this produce to their local cuisines. Thomson demonstrates the versatility of both fresh and tinned tomatoes, offering dishes suitable for peak summer harvests and colder months when canned options provide reliable flavor. The volume features a diverse array of preparations, including Burnt tomato salsa, Peach tomato and feta salad, Tomato beignets, Crab and tomato tart, and Lamb tomato and black olive ragu. These recipes address the practical need to use up a garden glut while also encouraging readers to explore new techniques with this humble ingredient. The text serves as a dynamic source of kitchen inspiration for those seeking to expand their repertoire beyond standard sauces. This book suits home cooks looking for specific tomato-focused ideas and those interested in the global history of the vegetable. It may not appeal to readers seeking general culinary theory or recipes where the tomato is merely an incidental component rather than the primary subject.