Celebrate the end of summer with delicious, and easy to prepare recipes featuring homegrown tomatoes.

Beefsteak Tomato and Garden Salad Sandwich

A cottage loaf is commonly used to make “party spinach dip”.  This loaded garden sandwich is a perfect way to use up all those tomatoes, and other vegetables taking over your backyard garden (*or any leftover veggies you have left in your crisper). This sandwich takes about 5 minutes to assemble, and because there is no “cooking” it is a great recipe to have children prepare on their own.

  • 1 large (500 g - approx.) pumpernickel or whole grain cottage loaf
  • 1/3 (75 mL) mayonnaise + 3 tbsp (45 mL) Dijon mustard
  • ½ cup (125 mL) chopped mixed fresh herbs, such as: basil, dill, chives
  • 2 cups (500 mL) lightly packed baby arugula or baby spinach leaves
  • 2 large Beefsteak tomatoes, (cut in thick slices -- about ¼ inch)
  • ½ cup (125 mL) thinly sliced cucumber
  • ½ cup (125 mL) crumbled goat cheese
  • ½ cup (125 mL) grated carrot
  • 1 avocado, pitted and thinly sliced

Cut a round cap off the top of the cottage loaf.  Reserve top.  Hollow out the inside and top of the loaf to make a bread bowl, leaving about ¾ -inch of bread inside the crust. Stir together mayonnaise, mustard and chopped mixed fresh herbs.  Spread all over inside of bread bowl and inside the cap.  Place arugula at the bottom of bread bowl and layer with tomatoes, cucumber, goat cheese, grated carrot, and avocado.  Place cap back on sandwich and wrap tightly with plastic wrap.  Refrigerate for at least 2 hours or overnight.  To serve, remove plastic wrap and cut into 8 wedges.


Rustic Tomato & Peach Salad

Add this refreshing (and no dressing required) recipe to your August salad repertoire.  Serve with grilled beef, chicken, or fish off the grill.  For a tasty appetizer, finely chop all ingredients and serve on thin slices of sourdough baguette and garnish with shaved crumbled goat cheese or shaved Parmigiano Reggiano and serve as bruschetta.  Or, finely chop and use as a flavourful topper for hummus or white bean dip (hummus recipe below) for a tapas style backyard, or dockside nibble.     

  • 4 plum tomatoes, quartered
  • 2 ripe peaches, chopped (*stone removed and skin on)
  • 1/3 cup (75 mL) EACH; pitted and roughly chopped black olives and crumbled feta cheese
  • ¼ cup (60 mL) torn fresh basil leaves
  • 2 tbsp (30 mL) roughly chopped fresh mint


Place all ingredients a serving bowl and gently toss.  Serve immediately.  Makes about 6 cups (1.5 L)


Peanut Butter Hummus

For a protein kick, try a simple and delicious after-school snack of hummus and colourful veggies. Prepare the hummus and cut the veggies the night before for a quick and healthy afternoon snack that won’t spoil dinner appetites. 

  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/4 cup (60 mL) hot water
  • 1/4 cup (60 mL) peanut butter *I prefer all natural
  • 1/4 cup (60 mL) lemon juice
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt

Place all ingredients in a food processor or blender. Whirl until smooth.  Place on platter and garnish with approx. ½ cup (125 mL) very finely chopped Tomato and Peach Salad.  Serve with veggies - carrots, celery, cucumber, red pepper - and crackers.  Makes 2 cups (500 mL).  Tip: If a thinner hummus is preferred, add additional water or lemon juice to taste.


Grilled Rib Eye with a Roasted Tomato, Peanut and Jalapeno Relish

Grilled steak is a classic -- dress it up with this tomato jalapeno relish with a pleasing crunch from chopped peanuts. Serve with a tossed green salad and grilled vegetables.

  • 1 small red onion
  • 1 tbsp (15 mL) olive oil
  • 1 pint cherry (or grape) tomatoes
  • 1 large jalapeno, cut in half
  • 1/4 tsp (1 mL) salt
  • 1 clove garlic, minced
  • 1 tsp (5 mL) red wine vinegar
  • 1/4 cup (60 mL) basil leaves, shredded
  • 1/3 cup (75 mL) peanuts, coarsely chopped
  • 1 1/2 lb. (750 g) rib eye steak (*at least 1 inch (2.5 cm) thick
  • Salt and pepper

Preheat oven to 400°F (200°C). Slice onion into 1-inch (2.5 cm) wedges. Place on a baking sheet and toss with 1 tsp (5 mL) oil. Roast, stirring occasionally for 10 minutes.

Meanwhile, if tomatoes are large, slice in half. Discard seeds from jalapeno if you don't want the relish to be super hot. Add both to roasting pan along with remaining 2 tsp (10 mL) oil and salt. Toss. Continue to roast just until tomatoes begin to wilt, about 5 to 6 minutes.

When cool enough to handle, chop onion into pieces about the same size as tomatoes and finely chop jalapeno. Place all in a bowl along with garlic and vinegar. Just before serving stir in basil and peanuts. Taste and a little more salt if you wish.

Grease grill and preheat barbecue to medium-high heat. Remove steak from fridge while barbecue is preheating. Season generously with salt and pepper. Place on barbecue and grill about 12 minutes, turning once for medium-rare. Serve sliced with relish on the side.