Cook our September cover model! Chicken pesto pasta
Late summer is the perfect time to feast on gorgeous tomatoes. They're in season, plentiful and at the peak of their sweetness. I love eating them raw (sprinkled with just a bit of sea salt) or served up in a nice, bright salad. I especially love when tomatoes are paired with basil -- its spicy, herbaceous flavour balances the salty-sweet richness of tomatoes perfectly.
Our September issue cover model is a gorgeous chicken pesto pasta, tossed with our homemade basil pesto and perfectly roasted cherry tomatoes. Roasting sweet tomatoes further intensifies their salty-sweet richness, turning them into concentrated bursts of ripe tomato flavour. If you make the pesto and roast the tomatoes in advance, this recipe only takes 15 minutes to throw together--so it's perfect for a quick weeknight supper!
Here are some of our other favourite fresh tomato & basil recipes:
Fried green tomato salad
Charred cherry tomato bruschetta
Pesto penne rigate with buffalo mozzarella
Caprese salad bites
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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.