From poisonous plant to pantry hero: The irresistible allure of the tomato sandwich

It's hard to imagine today, but in the 16th century, when the tomato arrived in Europe from Central America, it was deemed a poisonous plant (partly because its leaves resemble those of the mythical mandrake), and it was grown purely for decorative purposes in arbors and gardens. It wasn't until two centuries later that people began to appreciate its culinary qualities—initially by cooking it into a pulp (thus the recipe for tomato sauce was born).

Tomatoes are beneficial to eat in any form due to their significant nutritional advantages. They are rich in lycopene—a pigment responsible for their deep red colour. Lycopene is a powerful antioxidant that effectively counters the harmful effects of free radicals, which accelerate aging and contribute to the development of cardiovascular diseases and cancers (a suitable intake of lycopene reduces the risk of prostate and colon cancer).

A single large tomato can fulfil nearly half of our daily requirement for vitamin C, which not only enhances the immune system, guarding against infections but also hinders the ageing process and regulates the circulatory system. This juicy delight is also a bountiful source of vitamins A, E, and B groups, alongside numerous minerals, particularly potassium—a crucial element for keeping blood pressure at the right level and vital for managing the body's water balance.

Unsurprisingly, the star of our sandwich is the firm and ripe tomato. It doesn't have to be the "raspberry" variety; others, such as the hearty "beefsteak," work just as well.

A slice of cheese, in this case, provolone, adds a distinctive flavour to the snack. Provolone originates from Campania—a region in Italy at the foot of Mount Vesuvius—and is now also made in Piedmont, Lombardy, and Veneto. Initially sweet and creamy, it becomes more sophisticated and piquant as it ages, complementing tomatoes beautifully.

The final crucial component of the sandwich is avocado, which serves as a substitute for butter, enhancing both the taste and nutritional value of the sandwich.

Moisten two slices of bread with water, place them in a hot pan, and toast until golden brown. Spread a bit of avocado on them, add a slice of provolone cheese and some fresh basil, and top it all with a thick slice of tomato. Sprinkle the sandwich with salt, and it’s ready to enjoy!