Tomato Love is a joyful collection of recipes that celebrate the favourite high-summer fruit. There’s nothing quite like a luscious Brandywine or a sweet Sungold freshly picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round.
The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg.
Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals.
With fresh and nourishing ingredients at the forefront, this cookbook makes it easy for families to put good food on the table—with easy cooking steps, ingredients that are readily available, and delicious recipes. Every recipe is shown in a colour photo, making the book easy to browse and use.
Tomato and Peach Panzanella with Smoked Mozzarella
MAKES 6 SERVINGS
Peaches—check! Lots of herbs—check! Carbs—check! A good number of my favourite things are in this salad, including a well-balanced matchup of savoury and sweet ingredients. The recipe makes several servings, but if you don’t plan to share (no judgment), portion it and add the appropriate amount of bread and dressing only to what you’re eating right away. That way you won’t end up with sad, soggy bread leftovers.
2 pita bread rounds, halved and cut into 1-inch-wide strips
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1½ teaspoons Dijon mustard
Freshly ground black pepper
2 pounds mixed tomatoes (I like to use cherry and small heirlooms), halved or sliced into wedges
3 ripe peaches, sliced into wedges
¼ cup thinly sliced red onion
2 ounces smoked fresh mozzarella, torn into bitesize pieces
¼ cup finely chopped fresh parsley
8 large basil leaves, roughly chopped
- Preheat the oven to 400°F (200°C).
- Arrange the pita pieces evenly on a baking sheet. Brush them with 1 tablespoon of the oil and season lightly with salt. Bake for about 8 minutes, or until golden, flipping once.
- Whisk together the vinegar and mustard in a large bowl. Vigorously whisk in the remaining 5 tablespoons oil until emulsified. Season with salt and pepper.
- Add the tomatoes, peaches, onion, mozzarella, parsley, and basil to the bowl and toss to coat. Break the bread into smaller pieces, scatter them into the bowl, and toss the salad once more. Serve immediately.
Excerpted from Tomato Love © by Joy Howard. Used with permission from Storey Publishing.