The tomato is probably the most prized vegetable in Catalan cuisine. Although it has a distant origin, today it is a symbol of our gastronomy and an essential ingredient throughout the year, but especially in the summer months. Raw, canned, fried, grated or made into a sauce, the tomato is present in every home and occupies a privileged place in emblematic dishes such as bread with tomato.In summer, the orchards experience the peak of the harvest, and August is undoubtedly the peak of the season: in the midst of scorching heat, the land offers us the best specimens, with maximum flavour, aroma and freshness. No table should be without a good salad in which the tomato, dipped in oil and salt, provides us with natural refreshment. And there are many kitchens that in the summer are busy preparing the homemade preserves that will guarantee a quality tomato all year round.An adopted ingredient, but still very CatalanTomato is not a product that is historically rooted in Catalonia. In fact, the origin of the wild plant is the American continent, and it was not known in Europe until the first contacts with the New World at the end of the 15th century. From that moment on, the evolution was slow but intense: from a botanical curiosity, it went on to become an everyday food in our country that enjoys mass consumption.The tomato's connection with Catalan cuisine has allowed it to become a vegetable that is deeply rooted in our land, to the point that it is grown all over the country. However, some regions, such as Maresme, Baix Camp, Vallès, Bages and Penedès, have consolidated a long production tradition, with local varieties that are not only tastier, but also constitute the Catalan agricultural heritage.We have three varieties of tomato that are very much our own. Montserrat is probably the most emblematic Catalan variety: although it was on the verge of disappearing from the orchards of Bages, it has recovered and is the ideal ingredient for a refreshing salad. In the Maresme region, the "pometa" tomato is a local variety with an intense red colour and a very sweet flavour. In addition, there are numerous initiatives working to conserve seeds of traditional varieties in Vallès Oriental with the aim of keeping these products alive.The tomato in the kitchenToday, it is impossible to understand Catalan cuisine without the tomato. Its presence is so deeply rooted that it is not only part of elaborate recipes, but also the basis of the daily diet. On the other hand, it is a product that can be used to prepare a wide range of dishes. In addition to bread with tomato, it is the base ingredient of stir-fries and sauces in stews or fricandó, classic accompaniments such as romesco or samfaina, and refreshing dishes such as "esqueixada" or "xatonada".A fantastic refreshing option for an August appetiser is the pink tomato stuffed with "empedrat": the tomatoes are hollowed out and stuffed with a mixture of cooked beans, onion, parsley, anchovies and marinated anchovies, and then seasoned with vinegar, oil and salt. You can also try the prawns, prepared au gratin with breadcrumbs and parmesan cheese, with tomatoes. These are two very Catalan summer dishes because they combine local produce with fresh ingredients, typical of Mediterranean gastronomy.As for the pairing options, tomatoes pair wonderfully with light and fresh rosé wines, especially those from DO Catalunya and DO Pla de Bages. Their natural acidity balances the sweetness of the fruit and enhances the Mediterranean aroma of the traditional varieties. They can also be paired with some young whites or sparkling wines if you are looking for a more lively contrast.