These round red orbs are technically a fruit – always confusing for the kids – and are at their summery prime in August.
They originate from Peru where ancient Aztec writings have shown them cooked with corn, peppers and salt – probably where salsa came from.
Served in the Italian way simply sliced with buffalo mozzarella, basil and olive oil they are arguably at their best, although the flavour and texture they add to the Thai salad, som tum, is a revelation. In France they are often stuffed to form tomate farci, a delicious accompaniment to meat dishes, particularly steak.
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