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Friday Food Blogging May 1, 2009

Posted by Dwight and Lynn Furrow in Dwight Furrow's Posts, Food and Drink.
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Leave it to those practical Brits, who as far as I can tell have no cuisine of their own to speak of, to get all excited about—a dry tomato.

Tesco has managed to generate inches of newsprint over the last few days with tell of a super tomato that “doesn’t leak”. The new breed, apparently grown in Holland as part of a programme that tested over 100 varieties, was launched with something of a fanfare, Tesco’s tomato buyer claiming that it could revolutionise the world of sandwiches. “Tomatoes are one of Britain’s most loved vegetables but unfortunately their juiciness sometimes means that by lunchtime our lovely salad sarnie resembles a piece of wet cardboard,” she said.

Company spokespersons claim “their tomato has the same level of juice as standard, but the internal structure of the tomato is dense and fleshy, retaining the moisture, while the usual open structure loses the moisture quickly on cutting.”

One of the pleasures of eating a (real) tomato is its juiciness, so my first response to this article was “yuck.”

But supermarket tomatoes usually taste like waterlogged tennis balls, so I doubt this is much worse. The seed bed, the size of which is greatly reduced in these tomatoes, contains little flavor anyway—which is why if you want to make a sauce with concentrated flavor you seed the tomatoes.

But these tomatoes will make one childhood experience a thing of the past. As a commenter on the linked article wrote:

There’s a place in my heart for a damp, misshapen tomato-laden gym-bag sandwich, especially one where the tomato water has dyed the white cheddar I invariably use, the crusts are misaligned and big finger indents are left when you pick it up.

Yum.

h/t to the Internet Food Association.

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Comments»

1. Paul Moloney - May 3, 2009

Speaking of tomatoes, is it my imagination or are beefsteak tomatoes not being produced like they used to be produced? My selection for tomatoes seems to be either the hothouse tomatoes or the tomatoes-on-the-vine.

Speaking of the Brits, I have seen some of what some of them eat. It’s a wonder that Bertrand Russell lived to the ripe old age of ninety-seven or ninety-eight. In the case of Bertrand, it would be true to say, “Good old Bertrand Russell!”


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