In On Food and Cooking, Harold McGee explains that tomato leaves contain certain enzymes and oils that give them a very strong “fresh tomato” aroma. Adding just a few of the leaves to a pot of pasta sauce or a batch of soup in the last few minutes of cooking boosts the fresh flavors and aromas back up, similar to adding basil. (And no, McGee also explains that tomato leaves aren’t toxic.)
We’re not growing our own tomatoes this year, so we’ll have to nab some from a neighbor’s garden next time we have a chance.
Have any of you tried this flavor boosting trick?