Recipes

Don’t Let Tomato Season End Without Trying These Recipes

Bruschetta, Catalan toast, ratatouille and more delicious dishes to cook with tomatoes.

By Kaitlyn Funk /

Tomato season is winding down, and we’re not ready to say goodbye just yet. Luckily, there are plenty of ways to make those last few tomato hauls count. So, what are you waiting for? Make five-minute Catalan toast, summery ratatouille and our other top tomato recipes before it’s too late!

Photo: Seth Stevenson

Watermelon Tomato Salad

Recipe by: Lawren Moneta

If summer was a dish, this would be it! Layers of fresh heirloom tomatoes and watermelon are drizzled with a tamari lime vinaigrette and then topped with crunchy sesame cashews, so that you can enjoy bite after juicy, savoury, refreshing bite. Bonus: It packs up and travels well, so keep this recipe in mind for your final beach picnics of the season.

Tomato Bruschetta

Recipe by: Phil Scarfone

For anyone who tends to take home too many cherry tomatoes from the local farmers’ market, this recipe will help you make the most of them. Tossed with a little bit of olive oil, garlic, basil, chili flakes and salt, the natural flavour of the tomatoes still shines through. You’ll never buy pre-made bruschetta again!

Catalan Toast

This might be the easiest recipe we’ve ever shared. Pop a piece of crusty bread in the toaster or under the broiler until golden brown and then slice your tomato in half and scrape it, flesh side down, across the bread. That’s it! That’s all you need to do…well, save for adding a final drizzle of olive oil and a sprinkle of sea salt. Lunch in less than 5 minutes? We’ll take it!

Photo: Mark Gibbon

Salmon, Dill and Heirloom Tomato Soup

Recipe by: Amélie Thuy Nguyễn

Not-so-patiently awaiting soup season? This canh chua cá thì là (Vietnamese sour fish soup) is the perfect one to enjoy while the weather is still fair. Made with pan-seared salmon, poached heirloom and grape tomatoes, fish sauce and heaps of dill, it’s as light and tangy as it is comforting.

Photo: Jeremy Koreski

Summer Ratatouille and Polenta

Recipe by: Lisa Ahier

Tomatoes aren’t the only summer vegetable worth savouring at this time of year! This rich-yet-light ratatouille brings together tomatoes, eggplant, yellow squash, zucchini and mushrooms in perfect harmony over a bed of creamy (and deliciously cheesy!) polenta.

Kaitlyn Funk

Kaitlyn Funk

Kaitlyn is a design-obsessed writer, editor and content manager based in Vancouver. When she's not busy swooning over gorgeous homes, you can find her reading, hiking and befriending as many dogs as possible.