The big book of tomatoes

The reader is taken into the fascinatingly diverse world of red, yellow, white, green, purple, orange, or black nightshade plants. The detailed portraits make it easier to choose for personal cultivation, while care tips and advice for any mishaps accompany you until a successful harvest. A vivid portrait showcases an Abruzzo family-run manufacturer, where everyone from grandparents to grandchildren passionately dedicates themselves to the further breeding of old varieties and the production of various traditional sauces. Creative recipes by Lucas Rosenblatt inspire culinary delights from fresh, dried, and pureed tomatoes. Since the harvest season is relatively short, there are many suggestions for preserving, allowing one to enjoy the refreshingly light acidity of tomatoes throughout the year. Introduction: Fruit or vegetable?, History, Systematics, Vital and nutritional components, Conceptual confusion, etc., Cultivation, Variety selection, From seed to tomato, Pests, Fungal infestations, Bacterial infestations, Viral infestations, Nutrient problems, Blight, Harvesting and storage, Seed collection, Tomato manufacturing in the land of tomatoes, Variety portraits of beefsteak tomatoes, heart-shaped tomatoes, round tomatoes, bottle tomatoes, cherry tomatoes. Recipes include preserving sun-dried tomatoes in oil, dried tomatoes, apple-carrot chutney with dried tomatoes, green tomato chutney, green tomato jam with figs, tomato ketchup, etc. Cold sauces: pumpkin seed-tomato-corn salsa, tomato-olive vinaigrette, taco sauce, tomato pesto, tomato raita. Warm sauces: Mexican bean sauce, tomato-basil sauce, tomato-balsamic sauce, California, Down Under – the Australian white tomato butter. Info: 205 x 270 mm, 217 pages, 220 color images, including 160 tomato variety portraits, hardcover, matte laminated cover.