Comments on: “Native” Tomatoes

By: Divina

Divina — Wed, 05 Aug 2009 06:42:01 +0000

I haven’t seen those kinds of tomatoes here. They’re gorgeous.

By: kasseopeia

kasseopeia — Mon, 10 Mar 2008 03:46:47 +0000

When we spend summers in Abra, we either see these tomatoes or the heirloom types (the ones you squish with your hand, sprinkle with rock salt and use as sawsawan for salted fish or anything fried. *yum*). If I remember correctly, the folks back there called them “tigre” or something that sounds like that. I don’t speak Ilocano, despite being born to Ilocano parents. What a shame! Haha.

At any rate, this particular tomato is a bit bigger than siniguelas back in the province. It’s about the size of a small chicken egg and is more “matabang” or bland compared to say, heirlooms. But that is precisely why we chop them up and mix them in with salted duck eggs. The richness and the sharp salty taste of the duck eggs are mellowed out by the blandness and crunch of the tomatoes. I’m salivating now! Huhuhu…

By: millet

millet — Sun, 09 Mar 2008 23:56:04 +0000

MM, you’re getting to be quite THE photographer and stylist!

By: joey

joey — Sun, 09 Mar 2008 14:55:12 +0000

These tomatoes are downright gorgeous and you have done them justice with your photos! I love good-looking produce :)

My hubby made a great green tomato salad (the native kind of tomato salad with onions) to go with a meal of binagoongan baboy…the taste of the green tomato complimented the binagoongan perfectly!

By: Marketman

Marketman — Sun, 09 Mar 2008 06:24:31 +0000

Homebuddy…thank you, flattery will get you everywhere… I was JUST about to put a post on how my hands shake so much I discard 90% of my attempts at phtographing something… :)

By: Homebuddy

Homebuddy — Sun, 09 Mar 2008 05:58:33 +0000

Tomatoes aside,as always, nice photo. Are you sure you are not a professional food photog because your pictures always seem perfect. You get the best of what you are photographing all the time. Congratulations!

By: alilay

alilay — Sun, 09 Mar 2008 04:04:51 +0000

fried green tomatoes? yum

By: aggy

aggy — Sun, 09 Mar 2008 03:35:16 +0000

how about lightly dredged in a cornmeal/salt/pepper/flour mixture and pan fried in olive oil?

By: Roberto Vicencio

Roberto Vicencio — Sat, 08 Mar 2008 23:59:55 +0000

My mom and I use these for the pinakbet and they are just wonderful. I have tried to get some tomato seeds from the US but have failed to grow them. I guess the thumb is not green enough.

By: noemi

noemi — Sat, 08 Mar 2008 23:22:07 +0000

this is what kind of tomatoes i grew up with.