Tomato Cucumber Salad


I love using the fresine with this salad. Once most of the tomato and cucumber is eaten, break up the fresine and let it soak up all the tasty vinegar dressing. This is perfect to add to your  weeknight meal. Using in season and hearty plum tomatoes add lots of flavour and doesn’t make for a soupy salad.


4 plum tomatoes                     

1 English cucumber    

Half a small sweet onion, thinly sliced (optional)

3 tbsp (45 mL) extra-virgin olive oil  

3 tbsp (45 mL) red or white wine vinegar

1 tsp (5 mL) dried oregano                

1 tsp (5 mL) salt                                 

1/4 tsp (1 mL) fresh ground pepper                           


Remove core from tomato and cut into chunks. Place in a large bowl. Cut cucumber in half lengthwise; cut into slices. Add to bowl along with onion.

In a small bowl, whisk together oil, vinegar, oregano, salt and pepper. Pour over salad and toss to coat.


Makes 4 servings.


Tip: You can use 2 ripe beefsteak tomatoes for the plum tomatoes in this salad.





Roasted Tomatoes


When we buy bushel’s of tomatoes to make pasta sauce each year, I am always set to take away about half a bushel to make some roasted tomatoes to store away in the freezer. Sweet, dark roasted tomatoes retain a slight juiciness to them and can be stored in the freezer for up to 3 months. Keep them refrigerated for up to 2 weeks and add them to soups, stews or pasta dishes. On their own, sit them atop sliced baguette spread with ricotta or goat cheese for an easy appetizer.


2 lbs (1 kg) plum tomatoes (all about the same size)

1/4 cup (50 mL) extra virgin olive oil

2 tsp (10 mL) each finely chopped fresh basil and oregano


Line baking sheet with parchment paper; set aside.


Preheat oven to 400 F (200 C).


Cut tomatoes in half horizontally and trim stem end off. Place cut side up prepared sheet.


In a small bowl, stir together oil, thyme, basil and oregano. Brush tomatoes with oil mixture. Roast for about 1 hour and 15 minutes or until very soft and dark golden. Let cool completely.


Makes about 24 tomato halves.


Tip: Place tomatoes in airtight container lining each layer with parchment or waxed paper. Close lid and freeze for up to 3 months.


Balsamic Variation: Reduce oil to 2 tbsp (25 mL) and add 2 tbsp (25 mL) balsamic vinegar. (These tomatoes will be very dark)