image courtesy of AGO
By Renée Bellefeuille, AGO Executive Chef
Greetings from the farm stand. Tomatoes are bursting off of every vine and market shelf and I couldn’t be happier. More than 300 varieties of tomatoes are grown commercially in Ontario, and many of these field tomatoes are at their peak now -- firm but not hard, shiny and heavy in your hand. Full of vitamin C and lycopene, the disease-fighting all-star antioxidant, tomatoes are possibly the world’s favourite fruit (yes, tomatoes are a fruit). It’s a good time to get yourself a bushel but be sure to keep them on the counter away from the sun, and whatever you do, don’t put them in the refrigerator, it will only lead them to ripen too fast.
There’s no shortage of ways to enjoy them -- tomato jam, tomato pickles, tomato curry -- but my favourite is galette, a savoury cake as rustic and hearty as tomatoes themselves. Originating in France, the word galette refers to any round flat cake, but for me it’s the perfect September tomato vehicle, served beside a green salad and glass of white wine.
P.S.: If you’re not making your own cottage cheese for this recipe (and you should - Georgia O’Keeffe did!), you’re likely going to have a bit left over. Which is truly fortunate, because nothing goes better with cottage cheese than diced tomatoes and black pepper.
Prep time: 1.5 hours to prep and chill dough and roast tomatoes
Cooking time: 45 to 60 min