Tomato plants are a staple of garden summers, and gardeners are delighted everywhere when we choose their first ripe fruit from the vines. But what about the rest of the plants?
I also felt that harvesting only fruit seemed a bit waste when the grapes could grow up to 10 feet in length. And if you pruned the leaves to improve your harvest, you may wonder if there is anything you can do other than throw them in a compost pile.
Well, there it is!
As I mentioned before, tomato leaves are edible! And they are not only edible, but they can also add depth to your favorite tomato sauce or salsa (among many others).
So, what do they taste like? Cover your hands as you pass the plants or imagine the warm, earthy, intoxicating smell of tomato leaves filling the air. It’s like that: a little herb, a little spicy, a little tangy.
No, tomato leaves don’t taste like tomatoes. They are much more stimulating and grassy, and are best used as an accent. This is not something you can eat like the greens of a salad or fry the pounds like a side dish. But in small quantities, the tomato leaves add a vibrant, complicated, “veney” flavour that actually kicks things into the notch.
Here are my favorite 7 ways to use tomato leaves in the kitchen!
1. Pasta sauce infused with tomato leaves
Tomato sauce gives it a richer and deeper flavor when you add some tomato leaves (stems and everything) while the sauce is simmering on the stove. Soak the leaves for at least 20 minutes and discard the large or thick stems before serving. (After making tomato sauce, simmer for an hour and all the tomato twigs melt beautifully in the sauce.)
The leaves add robustness that doesn’t overpower it – just strengthen it. This is also a good way to improve the flavor of store-bought sauces!
For something unique, try this spicy mint and tomato leaves infused tomato sauce recipe. (That’s a favorite in our home!)
2. Salsa infused with tomato leaves
Maybe there are a few tricks on the sleeves of the best homemade salsa, including garlic, onions, cilantro, chile, cumin, cinnamon, lime, pickled juice.
But have you ever thought about adding tomato leaves? They are one of my favorite secret ingredients to balance the sourness and give it a more pronounced tomato flavor than the salsa. Pull several leaves from the stem, chop them into small pieces to release oil, and stir the chopped leaves. Like other good salsas, the longer you sit, the better the taste will be.
Add a spoonful of thin tomato leaves and try the fermented salsa recipe.
3. Tomato leaf pesto
Adding tomato leaves to traditional basil pesto really complements the flavor. The key is to use the right percentage. So don’t overwhelm the more delicate basil flavor. I usually use about 1/3 cup of tomato leaves on 2 cups of basil and give all ingredients an excellent swirl in a food processor.
(There is a recipe for this pesto.
4. Tomato leaf pistol
I sometimes make tomato leaf pistols that don’t have nuts and cheese, as I go hand in hand with fresh herbs during tomato season. This is a seasoning that will quickly come together. You can use a mortar and pestle or a food processor, or you can chop everything finely by hand and stir in a bowl.
My usual combinations are tomato leaves, boldly flavored herbs (such as oregano, parsley, cilantro), squeezes of garlic, salt, olive oil and lemon. Chop the pounds, processes, or all of them together until there is a slightly thicker consistency.
You can use Pistou in the same way as using Pesto. I especially like to spoon over eggs, toast, bruschetta, fish, chicken and roasted vegetables.
5. Tomato leaf seasoning
Remember the rich, herb, and rustic tomato vine flavor I first talked about? Even if the tomatoes aren’t growing in your garden, you can add them to your cooking all year round. The secret is to use dried tomato leaves, like spices and seasonings!
Every summer, I take some handfuls of tomato stem trimmings, tie them together, and let them dry for about a week (with the herbs from my garden). I have found that bigger, more mature stems are the most flavorful, so use them instead of suckers and small leaves.
Once the stems are completely dry, remove the leaves, crush them, and store them in a spice jar from direct sunlight.
You can also fold a spoonful of dried tomato leaves into pizza dough, sprinkle them over pasta, or stir them into Bloody Mary. (Next level of deliciousness right there.)
6. Tomato stem powder
Have you got a dehydrator? The entire grapes can be dehydrated and then crushed in a food processor to make tomato stem powder.
Use in a way that uses other spices. A pinch of soups and other flavorful dishes adds a wonderful, deep aroma.
7. Tomato leaf tea
Listen: Tomato leaf tea isn’t as weird as it looks.
It doesn’t taste like a greenhouse. There is no bitterness or hints about the tomato smell you’re probably thinking about.
The tomato leaf tea is mild and calm, and very similar to artichoke tea. It’s subtle, soft and sweet, and you can make it sweeter with honey or agave, but I personally like it’s mediocre.
To make it, soak a handful of fresh tomato leaves in hot water for 5-10 minutes.
Although tomato leaf extracts have not been studied as extensively as other herbs, studies (such as this) show that the leaves are high in antioxidants. Using tomato leaves in herbal tea is a great way to roll and cut some of the potential health benefits.
Try tomato leaves yourself, or the lavender, mint, lemon balm, anise hyssop, chamomile, echinacea, rose waist, and raspberry leaves are all great in tea. (If you are pregnant or breastfeeding, consult your doctor before consuming any type of herbal tea.)
