Lucy Waverman prepares a Caprese-style pizza of heirloom tomatoes, arugula pesto, fresh mozzarella cheese and fresh basil, Thursday, July 31, 2014.Galit Rodan/The Globe and Mail
We used to grow our own tomatoes, but between the animals and our own inadequacies as vegetable farmers, our efforts did not justify our meagre crop.
I find it works much better to buy them by the basket at farmers' markets, because during these few juicy August weeks we indulge in nightly tomato treats.
When they are this fresh, they need little adornment; they are at their best warm from the sun and sliced on a plate.
In all the following recipes, the tomatoes are not cooked, so their vibrant taste stands out.
The secret to this recipe is the high-quality additions. No acid is ever needed with great tomatoes. They have enough of their own.
In the test kitchen, we just loved this soup – it's bright-tasting, refreshing and full of flavour.
Summer comfort food doesn't get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes.
Lucy Waverman