LCBO Food & Drink Summer 2025

TOMATO PASSATA This simplified method of making passata dispenses with a whole lot of traditional steps (and equipment) but gives a delicious result. You will need a large sieve to make easy work of it. 2 tbsp (30 mL) olive oil 6 large basil leaves 51/2 lbs (2.5 kg) ripe Ontario plum or Roma tomatoes, quartered 1 tsp (5 mL) sugar Salt, optional 1. Heat oil in a large Dutch oven set over medium. Add basil, tomatoes and sugar. Cover and cook, stirring from time to time, for 12 to 14 minutes or until tomatoes have broken down. Remove lid, cook 5 minutes longer to reduce moisture. Remove basil leaves. 2. Working in batches if necessary, pour sauce through sieve into a deep bowl, pressing on sol ids to extract as much tomato pulp as possible. Discard solids. 3. If using to make Local Tomato Sunday Gravy, do not add salt. If using for another purpose, season to taste if you prefer. Cover and refriger ate for up to 5 days. BUTTERY STUFFED TOMATOES These stuffed tomatoes are a riff on a classic Turkish casserole. They can be served over basmati rice or stuffed into warmed pitas. Either way, the mingled pan and yogurt sauces are pretty killer. Use whatever unflavoured yogurt you have on hand; if it’s Greek yogurt or labneh, add a splash of milk to the blender to loosen it up. The recipe is adapted from one by Claire Thomson from her terrific book Tomato . GREEN YOGURT SAUCE 1/4 cup (60 mL) sliced chives or green onion 1/4 cup (60 mL) chopped cilantro 1 clove garlic 1 cup (250 mL) yogurt Salt Makes 8 cups (2 L)

1/2 tsp (2 mL) ground coriander 1/4 tsp (1 mL) freshly ground black pepper

11/2 lbs (680 g) bucatini or rigatoni pasta 1 cup (250 mL) ricotta, optional 1/2 cup (125 mL) finely grated Parmesan 1/2 cup (125 mL) finely grated Pecorino cheese Calabrian chilies 1. Heat 1/4 cup (60 mL) oil in a large Dutch oven over medium-high. Generously season short ribs with salt and pepper. Brown on all sides, about 12 minutes total. Remove to a plate. 2. Reduce heat to medium. Brown sausages 6 minutes, turning once halfway through. Pile onto plate along with the beef and set aside. 3. Reduce heat to low, add remaining 1/2 cup (125 mL) oil and fry garlic until light golden, 1 to 2 minutes. Stir in chili flakes and tomato paste. Spread mixture out to encourage caramel ization. Cook 2 to 3 minutes longer, stirring frequently, until the paste has turned noticeably brick-coloured. 4. Pour wine overtop and stir. Increase heat to medium-high again. Let boil 4 minutes or until reduced by half. Add 7 cups (1.75 L) tomato pas sata, oregano, and 2 tsp (10 mL) salt; set aside remaining passata. Nestle sausages, beef, any accumulated juices, pepperoni and Parmesan rinds into liquid. Bring to a boil, reduce to low, cover and simmer 3 to 31/2 hours or until beef is very tender. If sauce is thinner than you prefer, remove lid, increase heat to medium-high and reduce to desired thickness. 5. Stir in remaining 1 cup (250 mL) tomato passata being careful not to break up the meat. Remove from heat, taste and add more salt if necessary. Leave covered on the stovetop until ready to serve. (Sauce will remain warm for up to 2 hours. If waiting longer, reheat to a gentle simmer. Sauce can be made a day in advance, covered and refrigerated. Reheat by gently simmering, covered, for 30 minutes. Stir in the reserved passata only once warmed through.) 7. Meanwhile, remove meat to the perimeter of a large serving platter. Discard what remains of the Parmesan rinds. Season ricotta with a pinch of salt if using. Combine the grated Parmesan and Pecorino in a small bowl. 8. Drain pasta and add to sauce. Stir and tip out onto platter next to the meat. Serve ricotta, cheese mixture and Calabrian chilies alongside to garnish pasta. 6. When ready to serve, cook pasta according to package directions.

BEEF MIXTURE 1 medium-size onion, coarsely grated 1/4 cup (60 mL) bread crumbs 1 tsp (5 mL) salt 1 lb (455 g) ground beef or lamb 1 egg 2 tbsp (30 mL) finely chopped cilantro 2 cloves garlic, finely grated 15 medium-size vine-ripened tomatoes 1/4 cup (60 mL, 1/2 a stick) salted butter 2 long hot peppers, optional 1. For the green yogurt sauce, add the herbs and garlic, then yogurt to a blender. Process on high until smooth and uniformly green. Season with salt to taste, pour into a small bowl and set aside.

2. In a separate small bowl combine ingredi ents for spice mixture.

3. To make beef mixture, in a medium-size bowl, stir grated onion and bread crumbs together. Add 2 tsp (10 mL) Spice Mixture, salt, beef, egg, cilantro and garlic. Combine. Divide into 12 portions roughly the size and shape of a large egg.

4. Core, seed and roughly chop 3 tomatoes. Add to clean blender and purée.

5. Set a large shallow roasting tin over medium heat. Melt butter and add remaining spice mixture. Cook 1 minute, then tip in puréed tomato. Let boil 5 minutes, remove from heat and set aside.

6. Arrange an oven rack closest to broiling element. Set broiler to high.

7. Cut remaining 12 tomatoes in half through their equators. Scoop out seeds and ribs and discard. Stuff each tomato with one portion of the meat mixture and press halves together lightly to enclose. Arrange on their sides in roasting tin (along with peppers, if using). 8. Broil 8 to 10 minutes or until charred. Move pan to lower rack, and cook 10 minutes more until meat is cooked through. Serve tomatoes (and peppers, if using) with pan sauce and Green Yogurt Sauce.

SPICE MIXTURE 1 tsp (5 mL) ground allspice 11/2 tsp (7 mL) paprika 1/2 tsp (2 mL) ground cumin

Serves 8 to 10

Serves 4

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SUMMER 2025 ————————