The late summer harvest is the best time to make Ratatouille. This classic French stew is best when made with fresh tomatoes, zucchinis, eggplant, bell peppers and onions. It’ pretty versatile too. Serve as a vegetarian main dish, side dish, warm or cold with bread or toast at breakfast, lunch or dinner.
Vine-ripened, and packed with real tomato goodness, you just can’t beat home-grown tomatoes. For sandwiches and salads, I choose from the meatier varieties like Campbell or Celebrity and for salsa or bruschetta, it’s the Roma or plum tomatoes that work the best. If you’re looking for some inspiration from and a little variety, why not…
Your garden’s summer tomatoes at their juiciest, blended with cucumber, seasonal fruit, onion, garlic and Spanish seasonings.
Enjoy these fresh summer greens lightly grilled and dipped in a unique, flavourful sundried tomato pesto from Sicily, known as Pesto Rosso. Garlic scapes are the green tops or flower stems of hard-neck garlic plants. They develop in late spring or early summer and are usually removed in order to redirect the plant’s energy towards…
This relish is perfect on hot dogs and hamburgers and has been preferred over store-bought green relish for a few generations in our family.
This dish is easy and cheesy! Thanks to the tomatoes, it has amped up goodness and makes a great main course for vegetarians. You could serve some Italian sausage or meatballs on the side for the meat lovers in the gang.
With origins in Spain’s, hot sunny Andalucía region, this chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio.
This Italian style meat roll is seasoned minced beef stuffed with ham and cheese, then glazed with tomato sauce. This recipe was inspired by my friend Joan, who is a fantastic cook with an open mind. She worked in the Detroit-Windsor auto sector along with coworkers from a variety of ethnic groups and spoke fondly…
Garden-fresh tomatoes and basil are the stars of this popular dinner party appetizer.
When looking for a hearty dish to serve at a party (or when you have an army of teens to feed) I turn to this no-fail pasta recipe. I have nicknamed it Shell-sagna since it is closely related to baked lasagna, except it’s a bit easier to prepare and serve.