In season from March all the way to November, juicy Ontario greenhouse tomatoes are picked at the peak of perfection.
So tasty, they’re best prepared simply to enhance their delicate flavour. Here’s how we like to eat them:
• Diced and combined with olive oil, minced garlic, fresh herbs and a little salt and pepper and served on fresh baguette slices for yummy bruschetta.
• Roasted whole until tender with a little olive oil, chopped garlic and fresh herbs as a tasty side dish for steaks.
• Tossed with sautéed mushrooms, chopped onions and pasta and topped with Parmesan cheese for a Greenhouse Tomato and Pasta Toss, a quick and delicious weeknight supper.