1. Slice the baguette, brush slices with olive oil and baking on a baking tray until toasted.

2. Place the tomatoes, garlic, herbs, vinegar, remaining olive oil and salt and pepper in a bowl and mix until combined.

3. Top each bread slice with 1-2 tablespoons of the tomato mixture and drizzle with the balsamic vinegar if using. Enjoy!

1. Slice the tomatoes and mozzarella in 1/4-1/3 inch thick slices.

2. Layer the tomatoes, mozzarella and basil leaves on a platter in an alternating pattern. Drizzle with oil and vinegar and sprinkle with salt and pepper. Enjoy!

1. Preheat the oven to 400°. Roll out pastry until the shorter side is 10”. Using a 9” cake pan as a guide, cut a circle out of the pastry. Place the pastry on baking tray with parchment paper and set aside.

2. Place the ricotta, goat cheese, garlic and herbs in a bowl and mix thoroughly.

3. Spread the cheese mixture over the pastry then cover with tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.

3. Bake for 20-25 minutes until pastry is golden brown. Transfer to a plate, slice and enjoy!

1. Preheat your oven to 350°. Slice the the top 1/2” off of the tomatoes and using as spoon, hollow out the tomatoes out and place in a lined, rimmed pan.

2. Steam the spinach until just cooked and chop roughly. Dice the onion and saute with the butter until translucent. In a bowl, combine onion, spinach, 1 cup mozzarella, other cheeses and seasoning and mix thoroughly.

3. Spoon the mixture into the tomatoes and pack lightly. Top with remaining mozzarella, place tomato tops back on and bake for 20-25 min. Sprinkle with fresh herbs and enjoy!

1. Start up your grill. While the grill heats up, cut tomatoes in half and sprinkle each side with salt. Once the grill is hot, brush the tomatoes with olive oil and grill for 5-10 min flipping them over halfway through. Repeat these steps with the pitted peach.

2. Place grilled tomatoes and peach in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, slice into 1/2” slices and set aside.

3. Roll or stretch out the pizza dough. Brush it with olive oil and place on the hot grill for 1-3 minutes on each side until it is cooked and has nice char marks.

4. Remove crust from grill and assemble the pizza. Start by spreading out the pesto, then the peach and tomato slices. Next slice or rip up the cheese and spread it evenly. Finish by sprinkling the greens and salt to taste and drizzling with olive oil. Slice and enjoy!

1. Start up your grill. While the grill heats up prep the veggies. Cut the tomatoes in half, sprinkle each side with salt and set aside. Cut the onion in half leaving the skin on. Shuck the corn, boil for 3 minutes and set aside.

2. Once the grill is hot, brush all the veggies down with olive oil and grill for 10-15 min flipping them over halfway through. Grill the peppers for a bit longer than the rest letting them char on all sides.

3. Place grilled tomatoes and peppers in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, deseed the peppers and dice.

4. Cut the corn off the cob and add to the tomatoes and peppers. Remove the skin from the onion, dice and add to the mix.

5. Add the vinegar, lime juice, cilantro and salt. Mix well and enjoy!

1. Quarter or half the cherry tomatoes depending on size and set aside.

2. Thinly slice the red onion and place in a small bowl. Grate or mince the garlic and add it to the onion. Add the oil, vinegar, lemon juice and zest and mix well.

3. Add the onion mixture to the tomatoes and mix to coat the tomatoes and allow to sit at room temperature for 1-2 hours, stirring occasionally.

4. Before serving, stack the basil leaves and slice thinly. Stir them into the tomato mixture.

5. Enjoy over sliced bread, pasta and salads.

1. Bring a large pot of water to a boil. Once boiling, add the corn and cook for 2-3 minutes. Remove from pot and set aside to cool.

2. Quarter your tomatoes and strawberries and place in a large bowl. Thinly slice the onion, roughly chop the cucumber and avocado and add to bowl. Cut the corn off the cob, add to bowl and toss gently.

3. Mix the vinegar, oil, lemon juice and a pinch of salt and pepper together in a small bowl, pour over the chopped ingredients and again, toss gently.

4. Stack the basil leaves and slice them thinly. Sprinkle them over the salad. Finally, crumble the cheese over the salad toss a bit before serving.

1. Preheat the oven to 400°. Place the tomatoes, garlic, onion, olive oil and spices in a baking dish and toss together. Bake for about 30 minutes.

2. While the tomatoes are baking, put the balsamic vinegar in a small pan and place on low to medium heat. Simmer for 10-15 minutes until reduced and set aside.

3. Place the burrata on top of the roasted tomatoes, drizzle with balsamic, sprinkle with basil and serve immediately with the baguette.