Tagged: tomatoes


Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)

Ingredients (4 servings):

– 1 kg ripe tomatoes
– 70 g cucumber
– 75 g red pepper
– 2 cloves of garlic
– 70 g extra virgin olive oil
– 30 g bread
– cumin
– 3 tablespoon mayonnaise
– vinegar
– 120 ml water


1. Peel and cut garlic cloves in half. Remove the green shoot inside.
2. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil take the garlic out and put into a bowl of ice water to quickly cool.
3. Repeat this twice, always starting with cold water in the saucepan.
4. Peel the onion and cut in half, then cut into large chunks.
5. Peel the cucumber and cut in large pieces.
6. Halve the red peppers, remove seeds and white membranes. Chop and set aside along with the cucumber and onion.
7. Cut the tomatoes into large pieces and put in a bowl with the onions, cucumbers, cumin and peppers.
8. Add the bread in pieces, then pour over the water. Process everything together using a hand-held blender.
9. Strain the gazpacho through a fine-mesh strainer. Add the oil, vinegar, and mayonnaise and blend the soup until smooth and creamy. Season with salt and pepper.
10. Chill in the fridge before serving (at least 2 hours). Serve in soup bowls with croutons, plus an extra drizzle of olive oil.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper


1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Taco Soup

Shared by the family of Kianu Taylor (Class of 2015)

– 1 can kidney beans
– 1 can whole kernel corn
– 1 can diced tomatoes
– 1 can tomato sauce
– 1,5 pounds hamburger
– 1 chopped onion
– 1 package taco seasoning
– 1 small container of sour cream
– Cheddar cheese
– 1 small bag of taco chips

Brown hamburger and chopped onion. Add remaining ingredients (do not drain cans) and bring to boil. Serve topped with sour cream, grated cheese, and taco chips.

Italian Spaghetti Sauce

Shared by Monna McDiarmid

{This is also my mom’s recipe.}

– 1 pound hamburger
– Several stalks of celery, chopped
– 1 onion, chopped
– 1 green peppers, chopped
– 1 cup sliced mushrooms
– 1 large canned tomato sauce
– 1 large can of crushed or stewed tomatoes
– Spices: seasoned salt, pepper, salt, garlic, oregano, paprika, basil
– Olive oil for cooking

1. In a large frying pan, heat olive oil on medium.
2. Cook onion and garlic for 5 to 10 minutes, until onion is tender.
3. Add green pepper and celery and sautee for 5 more minutes.
4. Add ground beef and sautee until the meat is no longer pink, breaking up any large lumps, for about 10 minutes.
5. Add the tomatoes and spices and cook over medium-low heat until the sauce thickens – at least 30 minutes. The longer you cook the Bolognese sauce, the more flavourful it will be.

This sauce can be served over your favourite pasta: spaghetti, penne, or rigatoni. I have also used this sauce as a base for Chili (the Canadian version) by adding kidney beans.

Greek Salad

Shared by Monna McDiarmid

For 4 servings
– 3 – 4 tomatoes
– 1 onion
– Feta cheese
– 1 cucumber
– Olive oil
– Salt
– Olives
– Oregano

1. Cut the tomatoes, the onion and the cucumber in slices.
2. Mix them, add salt and some pieces of feta cheese, oregano.
3. Use olive oil, or a combination of olive oil and vinegar, as your salad dressing.

Toasted Tomato Sandwich

Shared by Monna McDiarmid

– 2 pieces of bread
– Butter (optional)
– Mayonnaise
– 1 ripe tomato

1. Toast the 2 slices of bread.
2. Butter toast if you wish.
3. Apply a layer of mayo to one of the pieces of toast.
4. Slice the tomato into slices (thick or thin… as you prefer) and lay them across the mayo.
5. Place the other piece of toast on top of tomato slices and slice your sandwich in two.

You can also add a few leaves of lettuce and pieces of bacon for a no-fuss BLT (Bacon, Lettuce and Tomato Sandwich).