Tomatoes, I love you ...in all your forms

 Just think of the distance the tomato has travelled since first discovered in South America, probably Peru, before reaching our tables!

Red, orange, yellow, even white, smooth or ribbed, round or long, the Incas had already selected a number of varieties.

There are large “beefsteak” tomatoes and tiny cherry tomatoes, plum tomatoes and many others, we have a rich choice from which to cuisine.
Raw in salads, drizzled with a little olive oil, as a cold or hot soup base, oven-baked, stuffed or cooked au gratin, tomatoes are also delicious preserved in their own juices, whether dried or not. They really adapt themselves well … to all sauces.