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Lucy Waverman prepares a Caprese-style pizza of heirloom tomatoes, arugula pesto, fresh mozzarella cheese and fresh basil, Thursday, July 31, 2014. (Galit Rodan For The Globe and Mail)
Lucy Waverman prepares a Caprese-style pizza of heirloom tomatoes, arugula pesto, fresh mozzarella cheese and fresh basil, Thursday, July 31, 2014. (Galit Rodan For The Globe and Mail)

Three ways to enjoy tomatoes under the August sun Add to ...

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.

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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 best tomato salad

The secret to this recipe is the high-quality additions. No acid is ever needed with great tomatoes. They have enough of their own.

Fresh no-cook tomato soup

In the test kitchen, we just loved this soup – it’s bright-tasting, refreshing and full of flavour.

Heirloom tomato salad pizza

Summer comfort food doesn’t get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes.

 

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