in "Saturday-Agriculture".The famous Lycopersicum esculentum Mill TOMATO MARGARITEÑO, is one of the typical agricultural products of the island of Margarita, Venezuela, it is the protagonist in many dishes of regional cuisine.
It is a type of large tomato, can weigh more than 500 grams, contains a lot of water, is very thin skin and has a lot of acidity.
Its deep pink color, which sometimes emulates that of a tempting apple; its succulent appearance; its tender and juicy consistency, with that point of acidity that allows us to appreciate a certain dominance of sweetness; the texture of its pulp and the way the liquid explodes inside the mouth when the teeth break the resistance offered by the thin skin of the slice.
It is cultivated in medium fertility soils, aerated, with the ability to retain moisture, at altitudes between 0 and 1,000 meters above sea level, in an optimum temperature range from 10 to 35 degrees.
EZEQUIEL 17:8
In fertile land, next to abundant waters, it was planted, to throw branches and bear fruit, to become an excellent vine.
ORIGIN
The precise origin of this tomato continues surrounded by a halo of mystery, it is certain that it is associated with a round-trip process, which means that it originated in the New World and then returned from undergoing a process of hybridization in Europe or North America .
Some sources cite as origin of this crop a common ancestor known as Ponderosa Red, due to the similarities of the plant and the fruit with the insular species, brought to Venezuela by the US seed company Burpee. But one of the most accepted hypotheses is that it is derived from an ancestral variety brought from Spain known as Tomato Sevilla.
GROWING ZONES
The main cultivation areas are located in the municipality Antolín del Campo, in the towns of El Salado de Pedrogonzález, El Limón, El Cardón, Guarame, La Fuente, Aricagua, La Mira, La Estancia and Los Flandes. It is also grown in La Rinconada de Paraguachí, La Sierra, El Guayabal, Atamo Norte and Sur in Arismendi. Guatamare and El Valle in the jurisdiction of García, as well as other communities such as San Sebastián, and the peasant settlements of the National Agrarian Institute, Los Cerritos, Agua de Vaca and Los Chacos.
The harvested tomato is placed in the guacal upside down, because the apical part of the fruit is very delicate. The forecast is also taken to place the most mature fruits of last, in the upper part. The fruit must be handled carefully and must be washed, dried, transported and eaten without delay.
SALAD SALAD WELL CRIOLLA WITH TOMATO MARGARITEÑO
INGREDIENTS:
2 mature margariteños tomatoes.
4 cup of cooked pasta type al dente.
1 cup fresh basil washed and leafless.
¼ cup of olive oil.
½ cup of smooth parsley leaves, washed.
1 piece of fresh and firm hand cheese (300 g)
2 tablespoons of balsamic vinegar.
50 gr sliced sausage.
50 gr of serrano ham, sliced.
1 peasant hard shell bread.
Salt and black pepper.
PREPARATION:
- Remove the heart and seeds from the tomatoes, without discarding them.
- Process balsamic vinegar, heart and tomato seeds, olive oil, salt and pepper in a blender.
- Cut into thin strips the sausage and ham.
- Cut the hand cheese into 1 cm squares.
- Cut the tomato into ½ cm squares.
- Mix in a bowl-type bowl all the solid ingredients with the tomato vinaigrette, without the bread or basil.
- Finely chop the basil leaves just before serving.
TIP Accompany with slices of toasted peasant bread with olive oil.
ASSEMBLY Add the basil julienne to the salad, mix and distribute on the plates equally.
TIME 25 minutes.
GENESIS 27:28
May God give you, then, of the dew of heaven, and of the fatness of the earth, and an abundance of grain and new wine.
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