Image by Florin Gorgan


Ah the dish of Toma, it is a succulent feast to behold. From the spices to the herbs, this traditional dish brings out a brilliant array of flavors that tantalize your taste buds. But, one must never forget to appreciate the obscure ingredients as well as they bring out the uniqueness of the dish.


For starters, the paprika, cumin and garlic create a fantastic base which leaves you intensely craving more. Then comes the ham that adds a salty touch to the mix, followed by the translucent slices of tomatoes that add just a hint of acidity. These all come together with an enticing aroma, beckoning you to dig in.

However, the elusive beauty of Toma truly lies in the details. The slow cooked onions add a hint of sweetness, while the bell peppers give an unmistakable smokiness. The surprise element in this dish is the white wine vinegar and olive oil, which when combined, create an unexpected zest. What binds these disparate elements together is an interesting marriage of saffron and cinnamon which provide a gentle but exciting seasoning.

Finally, no dish of Toma can be served without the addition of a freshly prepared omelette - a must have to complete the ensemble. This delicate and fluffy egg concoction adds a creamy texture to the entire dish, making it a truly exquisite experience!

All in all, Toma is a warm and inviting dish like no other. With its intense flavors, unique ingredients and exciting seasoning, this lovely dish is sure to please even the most seasoned of palates. So if you’re looking for something special, definitely give Toma a try - you won’t regret it!

The origin of Toma

Since its genesis in the 18th century, Toma has been a symbol of culinary excellence. In its traditional form, it is a unique dish that combines a variety of disparate ingredients, drawing upon influences from all corners of the Mediterranean basin. This combination creates a delicious and richly textured experience that has captivated gourmands for centuries.

The origins of Toma can be found within the historical context of Crete, a Greek island and cultural crossroads that sits where the Aegean and Mediterranean seas meet. There is evidence to suggest that, by the second half of the 18th century, the island’s inhabitants were preparing a dish that included tomato and onions. This amalgamation of ingredients could be cooked with different types of fish and then garnished with local herbs, such as oregano or thyme.

It is believed that the first systematic preparation of the dish Toma was established in the late 18th century by a group of fishermen in the city of Chania. The spread of the dish throughout the region was likely accelerated by the expansive fishing industry of the day, which saw different types of seafood being combined with tomato and onion in various ways.

Though the exact provenance of this exquisite dish remains a matter of conjecture, its role in regional cuisine is undisputed. Its combination of different flavors has made it a central dish across the Mediterranean, and its legacy continues to captivate modern palates with its myriad delights. Whether enjoyed as a light snack or as a part of a larger meal, Toma is sure to elate and invigorate any dining experience.

FAQs about Toma

What does Toma mean?

Toma is a Spanish word that means "time," often in the context of having little of it.

What is similar to Toma cheese?

Other semi-hard cow's milk cheeses similar to Toma cheese include Gouda, Havarti, Asiago Fresco, and Emmental.

What kind of cheese is Toma?

Toma is a type of semi-hard Italian cheese made from cow's milk. It is a mild, creamy cheese with a buttery flavor and a firm texture.

What kind of food is Toma?

Toma is a type of cheese that originated in Italy. It is semi-soft, with a creamy texture and mild, slightly tangy flavor. It is often used in dishes such as pizza, pasta, and sandwiches.

Types of Toma

Tomahawk steaks, tomalley, tom yum soup and even tomatoes – there's no denying that the dish known as Toma has an impressive variety to offer. But with each type of Toma having its own unique flavor profile and composition, it can be hard to know just what to expect from each type.

To start with, let's take a look at the Tomahawk steak. While this cut of steak is renowned for its luxurious marbling and delectable flavor, the Tomahawk steak is truly a work of art thanks to its lengthy and visually arresting shape. When cooked correctly, the Tomahawk steak is succulent, tender and highly aromatic - making it the perfect centerpiece for any meal.

Next, we have the tomalley. This type of Toma is made using the liver, roe, and other parts of crustaceans such as lobster, crab and shrimp. The tomalley itself has a smooth and creamy texture, and has a flavor reminiscent of the sea. It can be used in various dishes, including a popular French cuisine dish called Bisque. Due to the fact that tomalley contains a high level of toxins, it should not be consumed raw.

Moving on, let's take a look at tom yum soup. This traditional Thai dish is full of bold flavors, combining ingredients such as lemongrass, chili peppers and galangal for a sour and spicy taste. Tom yum is usually served with shrimp and mushrooms, but sometimes other ingredients such as poultry, fish and vegetables are also added. And don't forget the fragrant herbs and spices that give the soup its distinctive aroma!

Lastly, let's talk about tomatoes. Whether eaten raw or cooked, tomatoes provide an excellent source of vitamins and minerals, and their juice is a vital ingredient found in many classic dishes. From the acidic tang of a good salsa to the comforting sweetness of a tomato-based pasta sauce, the modest tomato is capable of transforming practically any dish.

As you can see, the variety of dishes that can be created using Toma is truly remarkable. Each type of Toma has its own special flavor profile, distinctive texture and unique appearance – making every meal a palate-pleasing experience.