Cook the Book: Tomatoes All Dressed Up for Summer

Cook the Book: Tomatoes All Dressed Up for Summer


20090720-chc.jpgWe all know the old saying, "you can't judge a book by it's cover." I was wondering if this principle applies to cookbooks. Do the books with the most beautiful covers and photos necessarily have the best recipes? Canal House Cooking has the best of both worlds, wonderful recipes and some of the most beautiful food photography that I've ever seen. Nearly every recipe is crave-inducingly illustrated. Be warned: these photos will send you into fits of "I need to eat this right now!"

The photo that accompanied the recipe for Tomatoes All Dressed Up for Summer nearly took my breath away. There are few more satisfying summer treats then a prefect tomato sandwich, but add a few herbs and a bit of mayo, and you've got something really special. Authors Christopher Hirsheimer and Melissa Hamilton say that "these tomatoes are so sensual, you might think that they should be eaten behind closed doors." One look at these glistening tomatoes and you'll understand why.

Win 'Canal House Cooking, Vol. No. 1'

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking, Vol. No. 1 to give away this week.

  • Yield:4 to 6


  • 8-12 slices crusty bread
  • 1 clove garlic, peeled
  • 1/2 cup really good extra virgin olive oil
  • 4-6 tomatoes, cored and thickly sliced
  • 1/2 cup mayonnaise
  • Salt and pepper
  • Small handful fresh chives, chopped
  • Small handful of fresh parsley leaves, chopped


  1. 1.

    "Butter" the tomato slices with the mayonnaise and arrange them on a serving platter. Drizzle the tomatoes with the remaining oil, season well with salt and pepper, and scatter the fresh herbs on top. You can place the tomatoes on top of the toasts or just serve the toasts on the side.