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3 min read

Field Tomatoes, tis the season to enjoy those fresh garden tomatoes!

 

Looking for new ways to enjoy Tomatoes, give one of these recipes a try because they aren’t just for your sandwiches and salads! Plus, most of the recipes include garlic too, which is also in the box this week!

 

Fun Fact:According to Agriculture and Agri-Food Canada, the average Canadian consumes at least six to seven kilos of tomatoes per year! Holy Smokes!

 

 

Recipes:

 

 

Peach and Tomato Caprese Salad

Created by: Julie Hubert

A delicious summer appetizer!

 

Ingredients:

2 TBSP extra-virgin olive oil

1 TBSP balsamic vinegar

1 tsp flaked salt, divided

2 large tomatoes, thinly sliced

2 ripe peaches - halved, pitted, and sliced into half moons

1 (8 ounce) ball fresh mozzarella, thinly sliced

6 leaves fresh basil

Directions:

1. Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.

2. Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

 

Chef John's Gazpacho

Created by: Chef John

A delicious recipe for a summer lunch!

 

Ingredients:

4 large fresh tomatoes, peeled and diced

½ English cucumber, peeled and finely diced

½ cup finely diced red bell pepper

¼ cup minced green onion

1 large jalapeño pepper, seeded and minced

2 cloves garlic, minced

1 tsp salt

½ tsp ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

Freshly ground black pepper to taste

1 pint cherry tomatoes

¼ cup extra-virgin olive oil

1 lime, juiced

1 TBSP balsamic vinegar

1 tsp Worcestershire sauce salt and ground black pepper to taste

2 TBSP thinly sliced fresh basil

Directions:

1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.

4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

 

Tomato Chicken

Created by: Sandra

An easy and delicious weeknight dinner!

 

Ingredients:

8 chicken thighs

4 large ripe tomatoes, quartered

8 cloves garlic, minced

4 tsp minced fresh ginger root

1 tsp chili powder

1 pinch ground turmeric

1 tsp salt

½ tsp coconut oil (Optional)

Directions:

1. Combine chicken thighs, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until chicken begins to brown.

2. Reduce the heat to medium-low and braise chicken until tender, about 45 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Sprinkle with coconut oil to serve.

 

Baked Tomato Slices

Created by: Laura

A delicious way to top leftover pasta or enjoy as side dish with your favourite protein.

 

Ingredients:

olive oil, divided, or as needed

1 large tomato, cut into 1/2-inch-thick slices

1 sprig fresh rosemary, leaves stripped and finely chopped

1 clove garlic, minced

salt and ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.

2. Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.

3. Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

 

 

Recipes are curated by Lauren


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