The Can Cires speciality is 'crostas con tomato', a dish of crunchy, twice-baked croutons of bread served with fresh tomato and olive oil.
For his debut Slow Food Fast contribution, Mr. Picard shares a riff on the fresh tomato tart he serves year-round at Au Pied de Cochon.
WSJ: Martin Picard's Sun-Dried Tomato and Onion Tart | Slow Food Fast
He was making pizza with homemade dough for the young children of his second family, and his topping was a loose, watery, fresh tomato sauce, laced with anchovies and black olives, so piquant and delicious you could eat it by the spoonful and forgo the crust altogether.
Then again, I don't know how many dogs can tell the difference between fresh and canned tomato sauce, or register disappointment if their pie shows up without a sprig of fresh basil.
Try the homemade breads and fresh soups such as the tomato apple (with roasted Fuji apples and carrots) and seared tuna salad.
The menu is primarily contemporary Italian, featuring dishes such as porcini mushroom soup, eggplant parmigiana served in puff pastry, and branzino with celery root puree, tomato, capers and fresh oregano.
Slices of Wisconsin mozzarella are topped with a garlicky, yet subtly sweet tomato sauce, and the fresh basil and homemade sausage pack a punch.
Nutrionists say the body absorbs lycopene better from processed tomato products, such as spaghetti sauce and tomato juice, rather than fresh tomatoes.
Canned tomato products can stand in for fresh in soup or chili when good fresh ones aren't in season.
Jung Sik Dang combines ingenuity and impeccable form, turning out dishes like a bowl of tomato jelly, basil sorbet and fresh vegetables, all mixed together at the table in a modern spin on bibimbap (a traditional dish of rice, vegetables, meat and chilli paste, which are stirred together right before eating).
Order starters like the mirza ghassemi (smoked aubergine with garlic and tomato), which is severed with high mounds of fresh herbs like tarragon and mint, as well as cooked-to-order breads, fresh from the oven.
At popular Quince, located in a loft-like see-and-be-seen space in Sukhumvit, Australian chef Jess Barnes prepares international dishes with fresh local ingredients such as albondigas (lamb meatballs) with cumin, tomato and pickled chilli, or pan seared mackerel with hummus and lemon paste, paired with an excellent selection of wines.
But if you like your ragu a bit redder, I suggest adding skinned chopped fresh tomatoes, just a few, which will lend color, rather than tomato conserve, which gives off an orange glow.
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