Ooooh, maybe not the stems. It won’t kill you but they’re high in alkaloids that can cause digestive issues. Your recipe sounds like mine, but I finish by wilting just a bit of spinach in it for colour and those good vitamins, minus the toilet tax.
Sounds odd, but i love the smell of the stems. To me they smell more of tomato’s than the actual fruit itself so I just blend it in! Personally never had an issue.
I think I will try it myself next time I cook tomatoes, even canned ones. I have a scraggly grape-tomato vine with only enough fruit on it to give one a day to my turtle, but I could cut a fresh sprig for maximum scent.
Ooooh, maybe not the stems. It won’t kill you but they’re high in alkaloids that can cause digestive issues. Your recipe sounds like mine, but I finish by wilting just a bit of spinach in it for colour and those good vitamins, minus the toilet tax.
Sounds odd, but i love the smell of the stems. To me they smell more of tomato’s than the actual fruit itself so I just blend it in! Personally never had an issue.
You be careful with those stems. I agree they smell better than the tomatoes themselves but they could make someone sick.
A thought: Garnish it with a stem on the side of the plate and take a whiff with each bite. Pinky finger up, because this is Sophisticated Cuisine.
Ok will do, I admit I only ever do this for myself!
I think I will try it myself next time I cook tomatoes, even canned ones. I have a scraggly grape-tomato vine with only enough fruit on it to give one a day to my turtle, but I could cut a fresh sprig for maximum scent.