When the cold weather arrives, we crave a spoon, a warming oven, and comforting sauces. And that's where the tomato, so summery in appearance, shines like few others: Works in soups, stews, roasts, stuffings and preserves, and it also allows us to take advantage of those very ripe or slightly damaged specimens that still have great flavor. If you usually can, fry, or grind during the season, this is the time to maximize your profit.
At home, we often buy "extra" or receive a batch from the garden with a variety of items. Nothing to waste: smoothies, long sauces and slow stews They spruce up any tomato that's less prominent, and if they're perfect, the result is even better. I bring you a wide and piping-hot repertoire of Spanish and international recipes, oven-baked and casserole-cooked ideas, and tricks to nail the perfect seasoning and texture.
Why tomatoes are also winter tomatoes
Summer tomatoes shine raw (salmorejo, gazpacho, pipirrana, etc.), but the cold calls for warmth. With ripe tomatoes, even if they're slightly wilted, Slow cooking concentrates sugars, rounds out acidity and multiplies aroma. Furthermore, in sauces and creams, shape is less important than flavor, so it's an ideal ingredient for leftover cooking.
When the item arrives with a dent or is a little soft, we usually pass it on to soup, sauce or stewIt's the perfect way to reduce waste, cook more cheaply, and enjoy a luxurious meal. And if you make preserves or jams, you'll have a ready-made base to make dinners in minutes all winter long.
Creams and soups that comfort
Another very detailed version suggests blanching 1 kg of tomatoes to make peeling effortless, then sautéing 2 cloves of garlic, 150 g of onion, 60 g of carrot, and 100 g of red pepper in 25 g of oil. Add the tomatoes, fresh thyme, and pepper, and then add 300 ml of vegetable stock. Simmer for 25 minutesTest for acidity and, if necessary, adjust with 1 tablespoon of sugar. Blend finely and adjust the salt. Total time: 45 minutes (10 minutes prep and 35 minutes cooking), for 4 servings of approximately 129 kcal each.
An alternative nutritional sheet places the cream around 180 kcal per serving (approx.), with 10 g of fat (2 g saturated), 18 g of carbohydrates (12 g of sugars) and about 3 g of protein. As you can see, it depends a lot on the ingredients and quantities. And about storage: it lasts 3 days in the refrigerator, and up to 3 months in the freezer in an airtight container; to reheat, simmer over low heat and stir.
More temperate ideas? The Antequera truncheon and the salmorejo These are summer icons that can be served warmed up if you prefer to serve them less chilled. Porra, with 1 kg of tomatoes, well-drained stale bread, two peppers (red and green), garlic, olive oil (175 ml), sherry vinegar, and salt, is gradually blended with oil until thick and creamy. Andalusian gazpacho, with pear tomato (1 kg), cucumber, green pepper, garlic, bread, oil, water, and vinegar, is perfect when strained through a fine sieve. Although they are cold preparations, you can leave them at a slightly higher room temperature in winter or serve them as a warm base for other dishes.
Basic sauces, Andalusian fried foods and preserves
La Andalusian fritá (Andalusian-style fried tomato) starts with a finely chopped onion and pepper sauté in good oil; add 1,5 kg of chopped tomatoes and cook until the water evaporates and they thicken. Correct the acidity with sugar and put it through a food mill. Crucial tip: avoid the hand blender if you want a deep red color and clean texture without skins, without introducing air that makes the sauce pale.
In the sweet-salty terrain, the tomato and basil jam (1,6 kg of tomato, 800 g of sugar, fresh basil, salt and agar-agar) cook until 104 ºC (or about 30 minutes). Add the agar mixed with a little sugar and boil for a final 1 minute. Bottle while hot and, if you make a lot, sterilize for 20 minutes. You also have variants such as cherry jam or of green tomato, both with that bittersweet touch so grateful.
To beautify dishes throughout the winter, Candied tomatoes and dry tomatoes They are gold: the former, slowly cooked in oil with spices; the latter, dehydrated in the oven or desiccator to concentrate their flavor. Complete the pantry with canned tomatoes whole or chopped, and try pickles like pickled tomatoes, ideal as a side dish or snack.
Stews and spoon dishes with tomato
If you want tender meat and dipping sauce, the lean meat with tomato It's a safe bet: golden pork tacos, fried Italian peppers separately, sautéed spring onions, red wine, and 600g of crushed tomatoes, simmering over low heat until reduced. Adjust the acidity with a pinch of sugar and stir back in the peppers. The sauce should be juicy but not soupy.
From Greece comes the beans, a green bean stew with tomato, onion, and garlic, flavored with oregano, dill, and parsley, and topped with lemon juice. It's cooked covered and then uncovered to concentrate the tomato, creating a thick and very fragrant sauce. It's one of those dishes that's even better. the next day.
In the weekly recipe book, a beef and potato stew Solve the meal: brown the meat with onion, deglaze with white wine, and add fried tomato; stir in shell-style macaroni and water to cover, plus salt, food coloring, and parsley in the spices. The broth is short and flavorful, perfect for carrying in a Tupperware container without losing its flavor when reheated.
For fish, the Cod with tomato It looks like a movie: the loin is confit in oil at a low temperature (approximately 70 ºC) for about 10 minutes; with part of that oil, peeled and seeded tomatoes are fried until they have a thick fritter with that delicate gelatinous touch of the cod. Put everything together for a few minutes in clay and then put it on the table.
Creamy rice, pasta and baked goods
El tomato risotto It starts with sweated onion and garlic, a splash of white wine for flavor, and pearly Arborio or Carnaroli rice before adding crushed tomato or concentrated juice. Then, broth little by little and, finally, butter and Parmesan for the shortbread. It's creamy, with that tomato umami that calls for fresh herbs on top.
For a hearty Anglo-Saxon style bake, try a tomato, bacon and cheddar savory tart: Drain the sliced tomatoes (about 680 g) well with salt and paper towels for 45 minutes. Line a 23 cm baking tin with (unsweetened) pastry, pierce it, bake it blank with a weight, and finish browning. The filling is a mixture of egg, mayonnaise (about 120 ml), Dijon mustard, apple cider vinegar, paprika, pepper, 170g strong cheddar, sliced bell peppers, chopped basil, crispy bacon (6 thick slices), and the onion and garlic sauté. Bake in alternating layers of mixture and tomato until set. Let cool for 45 minutes before slicing. Makes 6–8 servings, with a total time of about 3h including rest periods, and a notable caloric density (guideline close to 518 kcal per portion, depending on size).
Mexican cuisine comes into play with some roasted chicken enchiladas with tomato sauce Made in a single pan: red and green bell peppers with onion and garlic, Mexican spices, a touch of Tabasco, crushed tomato paste, and a touch of cream. Shredded chicken with sauce is rolled into tortillas, topped with more sauce, cheese, and cream, and grilled. Add spices to taste and cilantro is added.
Eggs and tomato: from Greek scrambled eggs to shakshuka
Greek cuisine excels strapatsada: very sautéed onion and garlic, sugar and vinegar to lightly caramelize, grated tomato with cumin and paprika, and then beaten eggs that set slowly. It's topped with crumbled feta cheese and thyme. With toasted bread, you have a breakfast-afternoon-evening that never fails.
In express key, the scrambled eggs and tomato The simplest: peeled and chopped tomatoes sautéed until slightly reduced, then add beaten eggs with salt and stir just enough to make it juicy. Serve immediately so it doesn't overcook.
Closely related, the shakshuka Israeli stews a tomato base with vegetables and spices in which eggs are poached. The key is a flavorful, lightly spiced, and well-reduced sauce, in which the egg cooks with the heat of the pot itself until the yolk is left. trembling.
From the garden to the oven: stuffed, roasted and gratin
The Filled tomatoes They are the winter joker. With meat and zucchini Bolognese style, topped with your favorite cheese and a touch of herbs, they come out in less than an hour. You can also stuff them with walnut pesto rice (economical version of the classic pesto) or with couscous flavored with ras el hanout and yogurt for a more oriental profile.
If you are looking for quick ideas, these are a snap. tomatoes stuffed with tuna (with mayonnaise, olives, pickles, avocado and boiled egg), the no-bake version for summer or snacks, or those filled with prawns and baby eels. More suggestions: Greek fillings, vegetarian ones with sautéed vegetables, with gratin ham and mozzarella, with corn and cream cooked over a low heat, or with baked rice flavored with saffron.
You also have the purely roasted version: Italian-style tomatoes baked, with garlic and basil, in the microwave in 10 minutes, or in the Provencal with herbs. And if you're into cheese, gratin them with Goat cheese and rosemary or with a creamy bechamel-type topping to fill with potato and bacon.
For eye-catching presentations: the tomato accordion (rolled and filled with hard-boiled egg, tuna and lettuce), the caramelized cherry tomatoes as a surprising aperitif, or a tomato carpaccio with anchovies and olivada, which, although served cold, rounds off any menu based on hot dishes.
Warm and cold salads that also add up
Although today is a little warm, it is worth remembering classics like Andalusian pipirrana, with crushed garlic, coarse salt, and cooked egg yolks bound with oil, and diced vegetables with egg whites. Served very cold with tuna at the end. Or some dressed tomatoes (very Andalusian) to accompany your stews without overloading.
The summer trident –salmorejo, porra and gazpacho– can also be used in winter if you serve them less cold or as a side dish for hot dishes. And for dipping or finishing grilled meats, tomato and basil mousse With cream and mayonnaise it is creamy, quick and pleasant.
Key tips: acidity, textures and techniques
To peel without crying, mark a cross at the base and blanch the tomatoes for 20–30 seconds, straight into ice water with the skin removed without any hassle. If the sauce is too thick, strain it through a fine sieve or food mill; the latter also prevents air from entering and maintains a deep red color in fritá-style sauces.
Acidity to the point: it is always better test at the endA pinch of sugar corrects overly acidic tomatoes, but you can also add carrots to the sauce to add a natural sweetness. And if you're looking for shine and roundness, a drizzle of good oil at the end makes all the difference.
Conservation and planning: soups and sauces hold up 3 days in the cold and they freeze wonderfully (up to 3 months). Leave room in the jars if freezing (about 2 cm) and label with the date. Preserves and candied fruits can save you dinners in 10 minutes with pasta or eggs.
Quick list of ideas to expand your repertoire
So you won't be short of resources when your body craves a hot dish, check out this tomato-inspired index: Manchego pisto (garlic, onion, peppers, zucchini and tomato, long and soft), eggplants with spicy tomato paste baked, smoked tomatoes with mushrooms and bacon, baked tomatoes with cheese or with Goat cheese, Candied tomatoes, and a range of fillings (baked meat, vegetables, Russian salad, tuna with mayonnaise or natural).
If you are left wanting more spoon dishes for the cold, in the same comforting line you have onion soup, chickpeas with cuttlefish, braised pinto beans with chorizo o garlic soup, which fit perfectly into a weekly winter menu with tomato as the common thread.
With this whole repertoire – silky soups, hearty stews, pantry sauces, creamy rice, perfectly cooked eggs and crispy baked goods – the tomato goes from being the king of summer to yours. best ally when the cold sets inAll you need is ripe pieces, a gentle simmer, and a willingness to dip bread; the flavor will take care of the rest.
