In the height of summer, the stalls of Nice's markets are overflowing with tomatoes. But behind the word, there is a multitude of varieties, colors, and uses.
Varieties to know
- Beefsteak tomato: fleshy, few seeds, perfect for salads.
- Black Krim: sweet and melting.
- Vine and cherry tomatoes: for aperitifs and sauces.
- Stuffing tomatoes, firm and round, for "petits farcis" (stuffed vegetables).
How to choose them
A good tomato is heavy, fragrant at the stem, and... in season. At the market, opt for local heirloom varieties and don't hesitate to ask for a taste.
How to cook them
Raw in a Niçoise salad, stuffed, candied in olive oil, or as the base for ratatouille: the Nice summer revolves around them.
Discover market cuisine in our food experiences in Nice.
