vineri, 20 septembrie 2013

About Tomatoes / Despre roşii sau despre Solanum lycopersicum...

Despre roşii ce-am aflat... / If you want to know about tomatoes... 

Roşiile sau tomatele, reginele legumelor, dacă vreţi,  ocupă fără îndoială un loc mai mult decăt special în toate bucătăriile tradiţionale...


Gogonele/Green tomatoes
Roşia sau tomata "numită științific Solanum lycopersicum, este o plantă din familia Solanaceae, apropiată pe linie genetică de următoarele plante, de asemenea originare din "Lumea Nouă", tutun, ardei, cartof, vânătă și physalis alkekengi. Roșia este o plantă nativă a sudului Americii de Nord și nordului Americii de Sud, având un areal natural de extindere din centrul Mexicului pînă în Peru."
"Cuvântul tomată, respectiv toate variantele sale din spaniolă, engleză și alte limbi, este un cuvânt derivat din limba populațiilor mezo-americane Nahua, tomatl. Numele științific al plantei, care provine din latină, lycopersicum, semnifică "piersică-lup", conform lyco - lup și persicum - piersic(ă)."
 ...Ştiaţi că extras din wikipedia
(...)
" Din punct de vedere botanic roșia este un fruct...."
Studii recente efectuate de institute de renume din Italia au determinat că, deşi roşia este considerată a fi "fructul inimii", consumul excesiv de roșii poate provoca anevrismul aortei toracice şi abdominale, angina pectorala, aritmii şi arteroscleroza. Doza zilnică maximă recomandată este de 3/4 - 1 roşie. Orice depăşire poate avea urmări grave."
"Fruit ou légume ?
D'un point de vue botanique, la tomate est indiscutablement un fruit, puisqu'elle dérive, y compris ses graines, de la transformation de l'ovaire d'une plante à fleurs. Cependant, d'un point de vue culinaire, elle n'a pas le même goût sucré que les fruits consommés comme tels, le plus souvent à la fin du repas, et est généralement servie, comme légume, dans des préparations salées, en entrée ou en salade, ou en accompagnement du plat principal. L'origine de la controverse vient du fait que les tomates sont traitées comme des fruits dans les pratiques de conserve domestique. Les tomates ont en effet une acidité suffisante pour être préparées à l'eau plutôt que dans un stérilisateur à vapeur comme c'est le cas pour les « légumes »."

Tomatoes or les tomates... no doubt: the most frequent ingredient in various recipes in worldwide cuisine.
In various shapes and dimensions... different names..but in the end all that matters is their capacity to provide health being the richest source of lycopene...

"Tomato varieties are roughly divided into several categories, based mostly on shape and size.
  • "Slicing" or "globe" tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating.
  • Beefsteak tomatoes are large tomatoes often used for sandwiches and similar applications. Their kidney-bean shape, thinner skin, and shorter shelf life makes commercial use impractical.
  • Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.
  • Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solids content for use in tomato sauce and paste, and are usually oblong.
  • Pear tomatoes are pear-shaped, and are based upon the San Marzano types for a richer gourmet paste.
  • Cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.
  • Grape tomatoes, a more recent introduction, are smaller and oblong, a variation on plum tomatoes, and used in salads.
  • Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of mealiness. They are bigger than cherry tomatoes, but are smaller than plum tomatoes."
It is said in wikipedia about their medicinal properties:: "Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated.

The richest source of lycopene in the diet is tomato and tomato derived products. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases. Tomatoes, tomato sauces and puree are said to help lower urinary tract symptoms (BPH) and may have anticancer properties. Tomato consumption might be beneficial for reducing cardiovascular risk associated with type 2 diabetes."

Examples: using the tomatoes in various kind of dishes, raw garnishes, different side dishes, etc..

Private photo archive/ Arhiva foto privată
Click on the first photo for an enlarged format.


Sos picant de usturoi şi roşii/ Spicy tomato sauce and garlic


Dovlecel pane cu roşii/ Pan fried white courgettes with spicy tomatoes and garlic sauce



Mixt de legume/Mixed vegetables and rice/Bibimbap
Ardei umpluţi şi roşii/ Stuffed bell peppers and tomatoes
Roşii şi ardei la borcan/ Conservated tomatoes and peppers
Prepararea sosului picant de roşii/ Preparation of spicy tomatoes sauce

Tocăniţă de pui cu roşii şi cartofi/ Stew of chicken with tomatoes and potatoes


Sos picant de roşii şi ardei cu lipii şi ceapă verde
 Cooked spicy tomatoes and bell peppers with indian roti and green onions

Did you know sau pe scurt: (Solanum lycopersicum L.)

Denumiri /  Different names:

Roşie, pătlăgea, tomată - română
tomato - english; pomodoro - italian
tomate - french; "Le nom de la tomate figure dans les « mots sans frontières » recensés par Sergio Corrêa da Costa. On le retrouve en effet dans de nombreuses langues avec de faibles variations phonétiques et orthographiques. On a ainsi dans les langues européennes : tomato en anglais, tomate en allemand, espagnol, français et portugais, tomat en danois, norvégien, suédois et estonien, tomaat en néerlandais, tomaquet en catalan, à l'exception notable de l'italien pomodoro et du polonais pomidor."

Originea/ l'origine:

America Latină.

Grupa legumicolă/ Family:

Solanacee

Proprietăţi/ Main valeur :

Licopen / Lycopene

Utilizare/ Way of consum:
Consum în stare proaspătă în salate / tomatoes can be used in raw form in salads.
Diverse preparate culinare./ Different culinary recipes.
În ciorbe, supe, paste, sosuri, roşii umplute, murături - gogonele, ghiveciuri, tocăniţe, garnituri, bulion, paste de tomate, ketchup, etc.
Main dishes: soups, borscht, stew, side dishes, tomato sauce, ketchup, tomato pickles, stuffed tomatoes, garnished dishes, etc..



Roşii la borcan pentru iarnă/ Tomatoes in jars for winter time
Alte informaţii despre tomate / Read about tomatoes
Sursa citatelor/fragmentelor extrase/Source of excerpts - internet

Diverse preparate culinare./ Different culinary recipes. 
Mâncare de vinete cu roşii/ Stew of aubergines, green bell pepper and tomatoes
 
Sos de tomate picant/ Spicy tomato sauce
 
  
zacuscă la borcan/ jars of  "zacusca"
 
Spaghetti cu sos de roşii
Pizza cu ketchup

Gogoşari cu roşii
ketchup for pasta sauce
Tocăniţă cu roşii pentru paste/ Stew with tomatoes and vegetables


Borş / Borscht


Romanian traditional "ciorba" or borscht
Crap cu roşii la cuptor/ Fish with tomatoes, bell pappers and onions
Paste cu mixt de legume şi roşii/ Pasta with vegetables and tomatoes.
Cherry Tomatoes and salad 


 Diferite preparate de casă din roşii.  
Various homemade preparations of tomatoes.
Des préparatifs avec de tomates " comme a la maison" . Tomates en bocaux.





Roşii conservate pentru iarnă/ Tomatoes in jars/ Tomates en bocaux.

Arhiva foto privată/ Private Photo Archive.
Click on the first photo for enlarged format.

Din culorile toamnei. Fall colours. Couleurs d'automne.
Preparate. Preparations. Des préparatifs.
Instanturi autumnale.

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