Looks good! Do you have more tips for picking good tomatoes? Damien mentions the variety and the texture, but not what varieties he uses (perhaps ones we can't get in the USA?) or what he looks for in the texture. Just this weekend I got tomatoes from my grocery which ended up tasting very bland and it'd be great if there was a way I level up my tomato picking.
For me, the key is to eat them in season, which for most places mean in summer time. Ripe tomatoes are impossible to be transported without bruising, so when tomatoes are transported, they are deliberately picked unripe to minimise bruising, therefore always bland like you said. When it's not tomato season, like Damien said in the video as well, I always go to cherry tomatoes. They almost have more flavours and are good year round. Let me also ask Damien and see what he says. I'll get back to you.
From Damien: "The best way to have good tomatoes variety not really matter but I will always go for beef heart variety. What really matter in tomatoes is to be able to find some small producers that pick their tomatoes at the best maturity and never put them in a fridge. If you buy from normal grocery shop. They pick then at right maturity to be able to transport and deliver them without be damaged. Anyway I will recommend to at list let then for 2/3 days at room temperature with normal lighting from them to finish to mature."
Looks good! Do you have more tips for picking good tomatoes? Damien mentions the variety and the texture, but not what varieties he uses (perhaps ones we can't get in the USA?) or what he looks for in the texture. Just this weekend I got tomatoes from my grocery which ended up tasting very bland and it'd be great if there was a way I level up my tomato picking.
For me, the key is to eat them in season, which for most places mean in summer time. Ripe tomatoes are impossible to be transported without bruising, so when tomatoes are transported, they are deliberately picked unripe to minimise bruising, therefore always bland like you said.
When it's not tomato season, like Damien said in the video as well, I always go to cherry tomatoes. They almost have more flavours and are good year round.
Let me also ask Damien and see what he says. I'll get back to you.
From Damien:
"The best way to have good tomatoes variety not really matter but I will always go for beef heart variety.
What really matter in tomatoes is to be able to find some small producers that pick their tomatoes at the best maturity and never put them in a fridge.
If you buy from normal grocery shop. They pick then at right maturity to be able to transport and deliver them without be damaged. Anyway I will recommend to at list let then for 2/3 days at room temperature with normal lighting from them to finish to mature."
Nice video smiple but yet good dish. Can you make a video on how to find a good tomato xD
Tomato, garlic, salt and pepper ? Whooow. My mind is blown. Better not add balsamico and Mozzarella, you wizard.....
You talk too much and I didn´t wait for the Salad part !
Haha next time you have my permission to fast forward. 😉