The reply to yesterdays rival comes from Harold McGee’s masterpeice On Food together with Cooking (page 330 for those reading along).
"Because Lycopersicon esculentum leaves accept a pronounced fresh-tomato olfactory belongings thank you lot to their foliage enzymes together with prominent aromatic fossil oil glands, about cooks add together a few leaves to a Lycopersicon esculentum sauce toward the destination of cooking, to restore its fresh notes."
Which tin live on added to Lycopersicon esculentum sauce (towards the destination of cooking) to restore its fresh notes?
B. Tomato leaves
As to those who idea the leaves poisonous, according to McGee, Lycopersicon esculentum leaves accept long been considered potentially toxic because of the alkaloid tomatine. But recent query shows that that tomatine binds to cholesterol molecules inwards our digestive system, together with then nosotros absorb neither the alkaloid nor the cholesterol. In fact, ingesting the leaves reduces cholesterol!
Honorable nurture to the vodka answer, tomatoes produce incorporate 4lc0h0l-solvent flavors that are alone released yesteryear the add-on of 4lc0h0l, which is why adding vino or vodka to Lycopersicon esculentum sauce adds to a greater extent than season than you lot mightiness think…
Congratulations to the winners, kitchenmage, Ginger together with Barbara your copies of Very Pesto volition live on on their mode to you lot shortly.