Zwergenwiese Organic Tomato Sauce
The Mediterranean cuisine is one of the most popular culinary trends ever. In 2010, it was even part of the UNESCO list of intangible cultural heritage of humanity. However, there are clear differences between the national cuisines of Spain, Greece, Italy, Morocco, Croatia, Portugal and Cyprus. So what is meant by the term "Mediterranean cuisine"? There is no official definition. As a rule, the ”Mediterranean cuisine“ is understood as the common features of the cooking and eating cultures in the Mediterranean region. Although the country-specific dishes differ, there are many similarities when it comes to the basic ingredients and the preparation. The biggest common denominator is olive oil. It was already known 8,000 years ago in the eastern Mediterranean area. It was already considered indispensable in antiquity. And you can still find olive oil in every cuisine between Gibraltar and Beirut.
Typical for the Mediterranean cuisine are also garlic, fresh herbs, pasta, light bread and wine. Because of the proximity to the sea, of course, fish and seafood are served. Just as important are fresh vegetables such as eggplant, lettuce, tomatoes, bell peppers and zucchini. What we now refer to as typical Mediterranean vegetables, people did not know about in antiquity yet. Large parts of the colorful antipasti vegetables did not arrive in Europe until the beginning of the 16th century. The tomato had a particularly difficult start.
Tomatoes were first cultivated about 1,500 years ago. Not in the Mediterranean region, though, but in Central America by the Mayans and Aztecs. They named the red fruit: ”Xitomatl“. In 1498 Christopher Columbus brought the first copies to Europe. In the following two hundred years, however, mainly botanists were interested in the new plant. Nobody wanted to eat it at first. The reason was the tin plates in the English noble houses. If they had contact with the acidic tomatoes, there was a chemical reaction. The lead contained in the bowls and plates was pulled into the fruit. The consumption, thus, led to lead poisoning. No wonder that the tomato in Europe was not considered a food for almost two hundred years, but only a crop. Only in the 18th century the research had progressed so far that the harmlessness of the tomato could be scientifically proven. Gradually, more and more Europeans overcame their prejudices and began to grow the delicious fruit.
When it came to growing tomatoes, the Italians took on a pioneering role. Because there the tomato spread earlier and faster than in the rest of Europe. One of the reasons for this was certainly the Mediterranean climate, which made the red fruits thrive particularly well. After just a few generations, the tomato had become a cornerstone of the Italian cuisine. We owe delicacies like ”Caprese“, ”Spaghetti alla Napoletana“ and of course pizza to it. The latter would be unimaginable without the ”Salsa pizzaiola“, the tomato sauce to spread on the pizza dough. The aromatic creations of the organic pioneer Zwergenwiese from the municipality Silberstedt in Schleswig-Holstein prove how delicious and versatile tomato sauces can be.
The ready-seasoned Zwergenwiese tomato sauce with basil tastes great with pasta or stir-fried vegetables. The creamy and fresh character of the tomato sauce ricotta is perfect for crisp stir-fried vegetables. The tomato sauces Arrabbiata and Papaya-Chili convince with natural spiciness and fiery enjoyment. Connoisseurs who want to treat themselves to a slightly different vegan Bolognese should try the lentil Bolognese tomato sauce with beluga lentils. The mild mascarpone tomato sauce combines sun-ripened tomatoes with mascarpone for a creamy delight. If you like it more exotic, you should try the turmeric tomato sauce – an extraordinary sauce that goes well with Mediterranean and Asian creations. And the children's tomato sauce will delight young and old with its mild tomato flavour and apple sweetness.
Everybody loves pasta. And ready to use tomato sauces are handy for quick meals. With organic tomatoes, which were also ripe at harvest time and organic spice mixtures that tickle the palate with a variety of flavors, it will be a particularly tasty meal. Thanks Zwergenwiese and enjoy your meal.
