Ripe and Ready Summer Tomato Recipes
It officially feels like summer when the first ripe local tomatoes start appearing in stores. Showcase their robust flavour with recipes that go well beyond a BLT and elevate their goodness.
Spotlight on Tomatoes
There’s a tomato for every role. Here's how to cast each kind where it’ll shine.
Paste tomatoes
Paste tomatoes like Roma and San Marzano are cultivated for sauce-making and canning. They have dense flesh with low moisture, making them ideal for ragù.
Slicing tomatoes
Slicing, or salad tomatoes, are just that—perfect for eating raw. Juicier and more thin-skinned than paste tomatoes, they shine in BLTs, salads and bruschetta.
Cherry tomatoes
Cherry tomatoes’ near-perfect balance of thin skins and concentrated flavour aces in quick sautéed pasta sauce, summery salads, or as a convenient on-the-go snack.
Heirloom tomatoes
Heirlooms can belong to any one of the above categories. Use the juiciest for eating raw, and pick just one colour of heirloom to make gazpacho or sauce.
Local Tomato Sunday Gravy With Cecchi Storia Di Famiglia Chianti Classico
Our tomato gravy recipe includes Chianti, making it the obvious accompaniment. Chianti’s Sangiovese grapes have their own deep, palate refreshing tang.
Smoky Cheddar & Tomato Cornbread With Bersano Costalunga Barbera D’Asti DOCG
There’s a lot going on with our smoky cheddar cornbread! A bold but lighter Italian red has the food-friendly acidity and vibrant berry flavours needed here.
Overnight Tomato & Bean Salad With Jackson-Triggs Reserve Sauvignon Blanc VQA
Fresh and tangy marinated tomatoes perk up the richness of the beans and their nutty dressing. Look for a bone-dry Sauvignon Blanc with a grassy, citrussy personality.
Buttery Stuffed Tomatoes With Inniskillin Reserve Cabernet Franc VQA
Creamy, spicy stuffed tomatoes with ground beef involved? Try a well-rounded, intensely flavourful Ontario Cab’ Franc—one of this province’s star varieties.
