When tomatoes are at their seasonal best, this simple salad showcases all their glory. For interest, use different colours of tomatoes, such as red, green (such as zebras), yellow and orange.
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
The tomato paste used in this recipe is a concentrated source of lycopene, with 28 mg per 1/4 cup (50 mL) compared with 3 mg in 1 raw tomato. It is also noteworthy that research indicates lycopene from cooked or processed tomatoes is more readily absorbed by the body, especially if cooked with olive oil.
Watch how the Canadian Living Test Kitchen prepares this easy tomato sauce.
Tex-Mex Tomato Salsa pairs nicely with quesadillas or grilled pork tenderloin.
The intense flavour of roasted tomatoes permeates this side dish. Serve with sour cream and chopped fresh chives.
Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.
If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.
Fresh summer tomatoes are the star of this summer salad. We use both heirloom and cherry tomatoes for extra impact. Mellow the sharp flavour of the red onion by soaking it in water for 10 minutes before adding it to the dish.
A stunning vegetarian main course or side dish, this torte marries in-season tomatoes and potatoes with fragrant fresh thyme.
