If you were asked to name your absolute favorite food in the world, what do you think it would be? An ingredient? Something seasonal? Something you have only found overseas? A pastry?
For me, it’s the tomato. There are so many varieties and hybrids to keep me occupied — e.g. cherry tomatoes, grape tomatoes, pear tomatoes, kumatoes, and baconatoes (I wish) — not to mention they’re healthy, can be eaten as is or turned into sauces, and even work as a hand fruit.
A hand fruit? But tomatoes aren’t all sweet. For the savory ones, I might eat them plain, put some seasoned salt and pepper on them, maybe even a little olive oil. Occasionally though, I encounter a sweet one that rivals baklava, raspberry chocolate cake, or any processed dessert.
In this case, I’m talking about the tomate Mar azul (aka MarAzul).
Created in the beautiful Mediterranean climate of southeastern Spain (link in Spanish), the Mar azul (in Spanish, blue sea) gets its particularly unusual purple-blue color due to the significant amount of anthocyanins — antioxidants that give some fruit/berries their red, blue, purple, or black color.
Due to the anthocyanins, this tomate is even higher in vitamin C and vitamin B6 (one that supports the immune and nervous system); it was also one of the most delicious foods I have ever eaten.
Indeed, the MarAzul is one of endless reasons I love visiting supermarkets no matter I go. And I can’t wait to go back to Spain to have myself a tomato buffet.