History of the Tomato

Tomatoes were once associated with illness and death, but only to the wealthiest people. Wealthy Europeans would eat off of flatware and use utensils that were made of pewter, a material that has a high lead content. The acid from tomatoes would cause the lead to leech out into the food, giving everyone who would eat the tomatoes off of the pewter plates lead poisoning. With no understanding of lead poisoning, these aristocrats assumed that it was the tomatoes that were harming or killing them. For the poor people, eating off plates and utensils made from wood, tomatoes weren't a threat and they were happily consumed.

An interesting fact about the history of tomatoes is that they are originally from South America but were relatively unknown to North America until they were already a dietary staple in Europe. In the 1800s, many Italians immigrated to the United States, bringing with them their love of tomatoes and all tomato products. Before the Civil War, tomatoes were never used as a food in the United States. Instead they were used as a decorative piece and they were sometimes called "love apples."

Similarly in Europe, the tomato was not a common kitchen ingredient until the 1880s, when what we identify today as pizza was invented in Naples by Raffaele Esposito. Queen Margherita and King Umberto I visited the area, and Esposito offered to them a thin, round bread topped with tomato, mozzarella, and basil to represent the colors of the Italian flag. The queen loved it so much it was named Pizza Margherita, and to this day bears the same name. It wasn't until the early 20th century that pizza outside of Naples transformed into the savory pizza we know today- it used to be a sweet dish. Some early Italian cookbooks didn't even have a savory pizza listed, they would only cite sweet pizzas as being true pizzas. Savory style pizza-like dishes resembled today's schuacciata, a flatbread popular in the Tuscan region of Italy.

Tomatoes, while simple in appearance and taste, have a lot of interesting stories about their varieties. The "Polish" variety of tomato is said to have been smuggled over by an immigrant on the back of a postage stamp. The "Brandywine" tomato was developed by Amish farmers near Brandywine Creek, a creek that's in Chester County PA, only about two hours from us here at Spices, Inc!

Some of the earliest evidence of preserving tomatoes for consumption over an extended period of time comes from the Aztecs, who would salt and dry tomatoes to preserve them. They were able to use the tomatoes all year then, much in the same way we use tomato flakes year-round when fresh, delicious tasting tomatoes start to transform into the out of season, flavorless tomatoes we find in the grocery store in the dead of winter. Those tomatoes have often traveled a long way and have lost their vibrant taste. Italian people would dry their tomatoes in a similar fashion, though they would typically do this on the roofs of their homes during the summer.

Organic Tomato Cultivation

Technically tomatoes are a fruit, but we eat them like a vegetable and call them vegetables culturally. Tomato plants like about two to three feet between them to grow to their full potential. They are susceptible to disease and pests, so they require more care and attention than say, a chile plant. They can be planted from either seeds or transplants from other already established plants, but commercially are usually grown from transplants. They need full sun at least 6 to 8 hours a day to develop an intense flavor and like a well-drained, loamy, acidic soil. Tomato plants do better when they have been watered well in the morning and have water to grow with all day. When they are drenched in the afternoon or overnight, they tend to grow smaller and less productively. Tomato plants produce yellow flowers before the tomato appears. A tomato will ripen from green to yellow to red, with some varieties remaining yellow, and others taking on a more orange color.

Where is it from?

Our Organic Tomato Flakes come from Chile, China, Egypt, or the USA depending on the time of the year. They are free from any additives or preservatives.

Cooking with Organic Tomato Flakes

Organic Tomato Flakes perform best in dishes where they can absorb some liquid and become rehydrated. This includes dishes where they can be added early in the cooking process, but also dishes like soups, stews, and sauces where they can sit for a few moments before being eaten. Alternatively, you could rehydrate them yourself by putting a small amount of the flakes into a dish with just enough hot water, broth, or vegetable juice to cover them. Let them sit until they are soft to the touch and then drain the liquid from them. Pat them dry or incorporate them into the recipe immediately. If not using right away, rehydrated flakes can be stored in the fridge for up to 24 hours as long as all the excess liquid has been drained and the flakes have been patted dry.

We love Organic Tomato Flakes for making breads, chili, pasta sauces, pizza, vegetable dishes, and vinaigrettes. They are great for using in bread dipping sauces. When paired with other spices, tomato flakes compliment rosemary, basil, paprika, and garlic nicely.

Some of our favorite recipes that use tomato flakes include Provencal Chicken and Greek Lasagna. The conventional ingredients in both recipes, tomato flakes included, can be easily swapped with the organic versions.

Dried vs Fresh

Fresh tomatoes have an extremely short shelf life. Dried tomatoes, like Organic Tomato Flakes, have a much longer shelf life when stored properly. Store them in a sealed container, away from the light in a cool place. Low humidity storage areas are better for tomato flakes, as they can be damaged by high humidity.

What do Organic Tomato Flakes Taste Like?

Dehydrated tomatoes have been stripped of their water content, a move that results in a more concentrated, flavorful tomato flake. The sweet acidity of the summer-ripe tomato remains, giving any dish a tangy, fresh flavor.

Substitutions and Conversions

When substituting Organic Tomato Flakes, keep in mind what exactly you are substituting. If you just need tomato flavor, try for a tomato powder. If you want the rehydrated aspect of the tomato flakes, or the added texture they would bring to something like a tomato sauce or a soup, try using tomato paste instead.

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