A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualize. Could the tin and processed food industries have got where they have without the benefit of the tomato compounds which colour, flavour, thicken and conceal so many deficiencies? How did the Italians eat spaghetti before the advent of the tomato? Was there such a thing as tomato-less Neapolitan pizza?–Elizabeth David (1913-1992), An Omelette and a Glass of Wine, 1984
Elizabeth David was a British cookbook writer who, on her return from “exile” in Egypt after WW2, decided that action had to be taken with regard to the quality of food in Britain. She was outright hostile to second-rate cooking and the use of frozen, canned and out-of-season ingredients, and is, in many people’s mind, a precursor of the concept of Slow Food. In any case, she was a primary mover in bringing true traditional home cooking using quality ingredients back into the mainstream in Britain.
All her books are listed here, and most are still available at Book Depository or other online independent booksellers.
August 27, 2012
Best ever tomato observation! Thanks!