By Jenn Chic
There are approximately 6,000 varieties of edible tomatoes in a wide array of colours, shapes, textures, sizes and flavours. This weekend the Vancouver Farmers Market will be celebrating love apples with its annual Tomato Fest at Trout Lake on Saturday, 9am-2pm, and Kitsilano on Sunday, 10am-2pm.
From Aunt Rubys German Greens to Brandywine Pinks, there will be close to 100 varieties of tomatoes available. There will be games, tomato trivia and a tasting table to sample the very best part of the tomatoes.
When winter rolls around, its almost essential to have a bundle of tomatoes frozen whole in the freezer (yes, just toss them in the freezer whole), dried or canned as sauce, salsa, chutney, jam and puree. But while the weather is still warm, enjoying a fresh-picked tomato with a sprinkle of sea salt and fresh ground pepper is an undeniable highlight of summertime.
Bask in the bounty of the tomato harvest with this delicious dinnertime treat.
Oven-roasted Tomato Sauce recipe
Preheat oven to 375F.
Fill an oven-proof dish with larger tomatoes that have been halved and smaller tomatoes left whole. Generously drizzle with olive oil and season with salt and pepper. Throw in a clove or two garlic, peeled but left whole. Toss so tomatoes are evenly coated. Arrange tomatoes so that theyre mostly skin side up.
Place in the oven and bake until tomatoes are slightly browned, have begun to break down and juices are bubbling, about 30 to 45 minutes. Remove from oven and let cool slightly. Place the tomatoes and some fresh basil into a blender or food processor and pulse until smooth or chunky, whatever you like.
Use immediately with fresh pasta or store in the fridge in a glass jar for a week.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. JennChicCooks.com, EatLocal.org
