Tomatoes are a staple ingredient in cuisines worldwide, featuring in dishes like French bouillabaisse, Senegalese jollof rice, Indian tikka masala, Chinese tomato-egg stir fry, Italian caprese, and Mexican pico de gallo. Tomato season is the perfect time to explore the variety of tomatoes available at local farmers’ markets.
TJ Radcliffe, who has been cultivating tomatoes and other vegetables for over ten years at Hoppy Fields Farm near Fergus, advises home gardeners not to rush planting seedlings too early due to tomatoes’ sensitivity to cold temperatures. He emphasizes the importance of assessing ripeness by touch rather than just appearance, recommending immediate consumption for the best flavor.
When it comes to culinary creations, Executive Chef Daniel Markovic of Elora Mill Hotel and Spa suggests using specific tomato varieties for different dishes: cherry tomatoes for marinating, beefsteak tomatoes for soups and salads, heirloom tomatoes for salads, and plum tomatoes for ragouts. He also recommends incorporating tomatoes’ natural umami into dishes, such as by adding seared tomato halves to broths for enhanced flavors.
Chef Markovic shares creative ideas like making tomato water for refreshing drinks or savory sauces, and dehydrating tomato pulp into a powder for seasoning. For those interested in preserving tomatoes, Chef Mike Gibner advises prompt canning with proper acidity levels and sterilization procedures to ensure safety and flavor retention.
For a delightful culinary experience, Chef Markovic’s recipe for soused cherry tomatoes involves blanched, peeled tomatoes soaked in an olive oil, herb, and vinegar mixture, best served with burrata and toasted sourdough bread. This dish highlights the exquisite flavors and versatility of tomatoes during their peak season.