This fruit started life in the highlands of South America, but it took the Spanish to reveal its culinary potential. We relish this juicy summer ingredient from breakfast through to dinner, without resorting to soup or salad.
Deborah Kaloper

28 Mar 2013 - 2:23 PM  UPDATED 30 Oct 2013 - 11:39 AM

Eggs poached in a spicy tomato sauce (shakshuka)
This popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, mopped up with bread, is also served at other times of the day. As the dish is parve (it contains no meat or dairy), in accordance with Jewish dietary laws, it may be served with either meat or milk-based dishes.

Tomato fritters (domatokeftedes)
A specialty of Santorini, domatokeftedes are traditionally made with the island’s native tomato, which requires no watering and is small, sweet and incredibly flavourful from the volcanic soil.

Sweet tomato jam (dulce de tomate)
The tomato originated from South America, where the Spanish colonials were among the first people to use the fruit as a food in the 16th century. In Argentina, the harvest period is November to May, which is the time to make this jam to enjoy with toast for breakfast.

United States
Fried green tomatoes
The Southern origin of this dish was perpetuated by Fannie Flagg’s 1987 novel, Fried Green Tomatoes at the Whistle Stop Cafe, set in Alabama.

Photography by John Laurie