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Tomato Fever!

 

Recipe idea
Stuffed Tomatoes Giardiniera Al Forno

heure Preparation: 30 min+ Cooking: 35 min assiette Servings[ 4]
Total: 1 h 5 min
 

Tomato Varieties  

Tomate rougeRed Tomato
The red tomato is the most popular tomato in Quebec. The modern greenhouse industry makes it possible to have juicy red tomatoes all year long.



Pink Tomato
The pink tomato is the only commercially-produced tomato in Quebec. Even so, years ago pink tomatoes were very popular and reserved for the table, while the red tomatoes were used in soups, ketchup, and sauces.



Tomate italienne et ovale Italian Oval Tomato
Having a slightly elongated shape with thick skin, this tomato is firmer than the red, but not as juicy. It contains fewer seeds than other varieties.



Tomate orangée et jauneOrange Tomato
The orange tomato is sweeter than the red. The riper it is, the more fragile it becomes.


Tomate en grappes
Grape Tomatoes
This variety is firm and red. Grape tomatoes are sold still attached to their stems which help to give them nourishment and increases their fragrance and taste not to mention great eye appeal!



Tomate miniature ou ceriseMiniature or Cherry
This tomato is tiny, scented, and available in three colours: red, yellow and orange. It is sweeter and more fragrant than the ordinary red tomato.



Dried Tomatoes
Preferably choose the salted Italian or the sun-dried tomato. Dried tomatoes should have retained their colour and appearance without turning black or spotted.

If the dried tomatoes are not already marinating in oil, boil them 15-20 minutes before adding them to your recipe. Store dried tomatoes in a good quality olive oil in the refrigerator.


 

Quick recipes for raw and cooked tomatoes

Simplicity itself: Raw tomatoes, cut in thick slices or quartered, served anyway you like them!

  • Sprinkled with sea salt and peppercorns
  • Sprinkled with a drizzle of good olive oil and balsamic vinegar
  • Blended with white cheeses: mozzarella, bocconcini, feta, cottage
  • Topped with fresh herbs alone or sprinkled on cheeses: Basil, thyme, parsley 
  • Covered with a strongly mustarded vinaigrette and grey shallots


Cooked, it's a hit: Quick, easy and economical. 

  • Stuffed with rice salad, shrimps or a mixture of cooked meat
  • Candied at length in the oven, flavoured with a clove of garlic
  • Grilled on the barbecue with Romano cheese 
  • Halved and coated with breadcrumbs, parsley and olive oil, then cooked in the oven
  • Pan roasted in butter, and finally masked with sizzling cream (heavenly!)
  • Mixed with squash and fresh thyme for a delicious tian.
  • Sautéed as a ratatouille with eggplant, squash, onions and red peppers.
  • Oven fondue: Small pieces of cheese masked in a tomato and black olive sauce, grilled in the oven until the tomato sauce sizzles…served with a good baguette, no leftovers guaranteed!
 

Recipe ideas

Why settle for the age-old BLT or the traditional pasta sauce? Quebec's tomato season is now in full swing and with it comes the opportunity to fill up on sun and energy before fall.

Appetizers

Greek Salad
Greek Salad 		Summer Squash Carpaccio with Cherry Tomatoes
Summer Squash Carpaccio with Cherry Tomatoes 		Stuffed Tomatoes Giardiniera Al Forno
Stuffed Tomatoes Giardiniera Al Forno 		Olive, Tomato and Cheddar Skewers with Basil Oil
Olive, Tomato and Cheddar Skewers with Basil Oil 		Zucchini Bruschetta with Gouda
Zucchini Bruschetta with Gouda

Soups

Gazpacho
Gazpacho 		Tomatoes Soup
Tomatoes Soup 		Minestrone Soup
Minestrone Soup		 Tomato and Red Pepper Soup
Tomato and Red Pepper Soup 		Hearty Tortellini Soup
Hearty Tortellini Soup


Sauces

Tomato Sauce
Tomato Sauce 		Fresh tomato sauce
Fresh tomato sauce 		Meaty Spaghetti Sauce
Meaty Spaghetti Sauce 		Pasta Sauce with Hot Italian Sausage and Prosciutto
Pasta Sauce with Hot Italian Sausage and Prosciutto		 Meat-Stretching Spaghetti Sauce
Meat-Stretching Spaghetti Sauce


Meals

Macaroni Frittata
Macaroni Frittata		 Mussels with Jalapeno and Fresh Tomatoes
Mussels with Jalapeno and Fresh Tomatoes		 Grilled Bluefin Tuna Steaks Cherry Tomato, Mint and Ginger Salad
Grilled Bluefin Tuna Steaks Cherry Tomato, Mint and Ginger Salad		 Mushroom-Spinach-Tomato Pizza
Mushroom-Spinach-Tomato Pizza 		Ratatouille Style Pork Chops
Ratatouille Style Pork Chops

 

Tips and vocabulary

  • Peeling or hulling
     Plunge tomatoes in boiling water for approximately thirty seconds (do not cook!). The skin will then be easy to remove.

  • Épépiner : Simply cut tomatoes in two and press, letting the juice and seeds out, then dislodge remaining seeds.

  • Trimming : Remove the part that holds the tomato to the stem by cutting a circle around it

  • Here are two methods to freeze tomatoes: 
    1. Peel them and place them whole in a plastic freezer bag or plastic container. They can be kept in this manner for up to three months.

    2. Peel and cut them into halves or quarters, add 10 ml (2tsp) of salt, 5 ml (1tsp) sugar, a pinch of pepper for each kilo (2lb) of tomatoes and cook for 5 minutes before freezing. They can be frozen for up to one year.