12 July 2016
By Peter Brunkestam, Development Chef ,Tetra Recart, Sweden
Chefs have an interesting relationship with the tomato.

When you want to do a nice sauce in the winter, you find yourself cursing the watery tomatoes grown in Sweden and yearning for the ripe, sun-warmed varieties in France or Italy.

The packaged tomato, on the other hand, is a Nordic chef’s best friend. Tailor-made for preservation, the tomato transforms during its shelf life and becomes very tasty and useful. Because of packaged options, we can cook without compromise all year round.

Consumers benefit from this kind of access, too. The best ingredients – like delicious summery tomatoes – are right there on a shelf, waiting to breathe life back into their cuisine.

The tomato is so versatile, it can be used in both savory and sweet recipes. Here are a few of my favorite ways to use packaged tomatoes, perfect options for your consumers this season.

Roasted Tomato Sauce
Add tomato (either from a Tetra Recart carton or fresh and full of umami) to a tray and roast for 20 minutes at 200°c, or until you have a nice brown surface.

Put some oil in a pan, add chopped onion and garlic, then sauté for 2-3 minutes before adding fresh sage.

Add freshly-ground black pepper for taste and a pinch of salt. Let it simmer for an hour, adding some honey or sugar if needed.

Serve the sauce with meat or fish and some parpardelle pasta.

Cherry Tomato Marmalade
You can make a marmalade using cherry tomatoes, sugar and vanilla. Serve at room temperature, paired with a French cheese, and everyone will be asking for more.

Classic Bruschetta
Nothing tastes like summer quite like a nice bruschetta mixed with olive oil, basil, onion and salt on a piece of toasted of bread with freshly-ground black pepper.

A Note on Tomato Paste
When using tomato paste, don’t forget to roast it in a pan or in the oven with some oil to bring out a sweet, caramelized flavor. This is the secret ingredient for a perfectly dark and tasty veal fond. You can roast tomato paste in larger portions and save in the fridge for later use.

Like we say in Sweden - working as a chef without the tomato would be like dancing without music. Not as much fun!

Culinary Regards,
Peter Brunkestam
Development Chef, Tetra Recart, Sweden









 
 
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