- Food Lovers Club

Les Pommes d’Amour

There is nothing ‘humble’ about the tomato, and its natural ‘umami’. It is a culinary star. WHY do the French call tomatoes les pommes d’amour? And why do we, Stokes, love them so much, sourcing and using only the best – no compromise? Here are the answers to these questions, recipes, fun facts and more.


  BACK

Natural Umami

 

From high in the ancient Andes mountains, tomatoes and their culinary values spread with the Aztecs to Mexico. Spanish explorers, like Hernán Cortés, brought tomato seeds back to Spain in 16th Century.

But Spain wasn’t ready to eat them, merely to look at them as extraordinary house plants.It wasn’t long before looking was replaced by eating, and by the late 17th Century, tomatoes were a common ingredient in Italian dishes, including the earliest versions of pasta sauces and pizzas.Les pommes d’amour.

Tomatoes are sometimes called ‘love apples’ due to an historical belief that they had aphrodisiac qualities.

The French, in particular, referred to them as ‘pommes d’amour‘ (apples of love). Ooh là là !Umami, naturally.

Yes, tomatoes are a good source of umami. They contain a high amount of glutamic acid, the compound that contributes to the savoury, umami flavour.

In fact, tomatoes are considered one of the best plant-based sources of umami.

So, whenever they are used in recipes or ingredients to sauces and other condiments, the umami is included too.

Simply Umami

 

KISS – Keep It Superbly Simple.

Mouthwatering’ just doesn’t describe it… Grown in the Mediterranean sunshine, we take a look at Mediterranean simplicity, letting the natural tastes do all the work – well, most of it.

A simple salad, featuring tomatoes, basil, figs and a burrata – all drizzled with a fine Extra Virgin Olive Oil and a twist of crunchy Maldon sea salt.

Let it rest for 20 minutes for the salt to release the tomatoes’ sweet juices, creating a natural dressing with the oil, then enjoy.Greek Salad – a lovely combinations of tomatoes, fetta cheese, cucumber and olives. Try vigorously shaking olive oil in a jar with some of our Bloody Mary Tomato Ketchup to drizzle over the salad – it makes a wonderful dressing.Classic Tomato Bruschetta.

Lightly toasted slices of French-style bread, topped with fresh tomatoes that have marinated in Bloody Mary oil (see above) and diced basil, with a twist of Maldon sea salt to release the juices.

Add slices of Mozzarella or Mozzarella balls for an Italian Tricalore twist.

Pile the toms on the toast and enjoy the best, classic starter you’ll find in even the best Italian restaurants.Gazpacho. 

A rich, chilled, garlicy tomato soup. Deliciously refreshing.

You’ll need:

  • 5 large ripe tomatoes
  • 5 slices of stale bread (crusts off)
  • 1/2 a cucumber, peeled, chopped
  • 1 green pepper, cored, seeded, roughly chopped
  • 1 large red onion, roughly chopped, more for garnish
  • 2 garlic cloves, peeled and roughly chopped
  • Extra Virgin Olive Oil
  • 3 good dollops of Stokes Bloody Mary Ketchup
  • 2 dollops of Stokes Chilli Ketchup
  • Pinch sugar

Here’s how:

  1. Soak the bread in water to soften it.
  2. Put the tomatoes, cucumber, celery, pepper, onion and garlic in a blender with both ketchups.
  3. Squeeze the water out of the soaked bread and add it.
  4. Add a seriously good drizzle of extra virgin olive oil and blitz.
  5. Taste and season accordingly. For a bit more of a kick, add a little Hot Habanero Sauce – carefully, it is HOT.
  6. If it is too thick, add water, too thin add more bread.
  7. Chill and serve with a garnish of tomato, cucumber and croutons.

And – why do we love sun-ripened Mediterranean tomatoes so much?

Because we use them in most of our tomato-based products, especially our Tomato Ketchup, which uses 200g in every 100g of award-winning ‘chup’.

And so many other joyous products too:

It's Feastival Time!

 

It’s started, the sensational summer of ‘feastivals’ for food lovers and friends.THE GREAT BRITISH FOOD FESTIVAL: Great Food – Fun Drinks – Live Music – Exciting Tastings – Chef Demonstrations – Craft Fairs – Kids Events – Something for Everyone … including YOU.

  • Foodies Festival – 6-8 June, Stoke Park, Guildford
  • GBFF – 21-22nd June Dinton Pastures (Reading)
  • GBFF – 19-20th July Knebworth House, Stevenage
  • GBFF – 26-27 July Weston Park, Nr Sheffield, Shropshire
  • GBFF – 2-3 August Lydiard Park, Swindon, Wiltshire
  • GBFF – 16-17 August Wentworth Woodhouse, Rotherham, South Yorkshire
  • GBFF – 23-25 August, Wimbledon, London
  • GBFF – 6-7 September, Margam park, Port Talbot, South Wales
  • Plus Chatsworth House on 29-31 August
  • Aldeburgh Food & Drink 27-28 September.

See you there Food Lovers.