Ingredients
Ingredients
Know your ingredients and half the cooking is already done. Each guide covers seasonality, buying, storage, preparation, cooking and pairings.
In season now
Tomatoes
Peak season: July – September
Botanically a fruit, culinarily a savoury workhorse. Tomatoes are unusually rich in glutamates, which is why they read as deeply savoury even raw.
- How to choose
- Weight over size. A good tomato feels heavy for its shape and smells faintly green at the stem.
- How to store
- Never the fridge below 12°C — cold destroys the aroma compounds. Stem-side down on the counter.
- How to cook
- Slow-roast to concentrate sugars, or blister fast over high heat to keep the fresh acidity.
- Pairs with
- Olive oil, basil, anchovy, garlic, sheep's cheeses, bread, black pepper.
- Nutrition
- A source of vitamin C and potassium. Lycopene becomes more available when cooked with fat.
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