Three great ways to make the most of the season’s bounty.
BY JOANNE SASVARI
Forget Christmas. The most wonderful time of year is right now, when local tomatoes are in season — plump, juicy and simply bursting with sun-soaked summer flavour.
They are so good they really only need a pinch of flaky sea salt to bring out all their sweet deliciousness, but of course we have some suggestions for other ways to enjoy them.
Try them in a panzanella salad like the one at Nourish Kitchen & Cafe. It’s a classic Tuscan salad of stale bread and tomatoes that is so much more than the sum of its parts, which can also include bell peppers, cucumbers, basil, capers and olive oil. We especially love the version that chef Max Durand makes at Nourish. If you haven’t been to this James Bay resto since he took over and started offering dinners there, you are missing out on one of the sweetest dining experiences in Victoria. Seriously, book your table now.
You can also slice tomatoes crosswise and tuck them into a BLT along with some of Berryman Brothers’ terrific, thick-sliced bacon. We especially love these on Portofino brioche deluxe buns. Apply mayo as needed.
Every year Ina Garten’s ridiculously easy summer pasta recipe makes a comeback and little wonder: You don’t even have to cook the tomatoes to make the sauce, just let them marinate with good olive oil, garlic and basil for a few hours, then toss with hot pasta. It’s even better with some fresh goat cheese, ricotta or tangy, creamy Macedonian feta crumbled on top. Find it at Fig Deli.