Waste not, want not! Delicious ways to make use of all your homegrown veggies

Did you know that growing your own vegetables has major benefits for the environment? Not only is it a sustainable way to feed your family, but it also means less pesticides, reduced transportation costs (of getting you and those groceries to your local store), plus plants naturally clean the air we breathe.

Many home gardeners commonly fill their plots and patios with easy-to-grow produce like tomatoes, cucumbers and green beans, so we've put together a series of recipes for three sustainable, vegan and, of course, tasty dishes to make sure none of your backyard bounty ends up as food waste.

Be sure to also check out our recipes for Cucumber & Dill Pasta Salad and Blackened Green Beans with Lemon and Seasoning Salt...



Oven-dried Tomato Tart With Sesame Pesto Recipe

Oven-drying tomatoes is the best way to use up the ones that have lost their lustre: it concentrates the flavour and rids them of excess moisture so you can use them in a variety of dishes over the coming weeks.



  • 4-5 medium tomatoes
  • a handful of cherry tomatoes (optional)
  • 6 pieces phyllo dough*
  • Olive oil


  • ¾ cup basil (lightly packed)
  • ¼ cup olive oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon tahini
  • 2 cloves garlic
  • Juice of half a lemon
  • Generous sprinkling of salt and pepper


  1. Preheat oven to 250 F.
  2. Working crosswise, slice tomatoes into 3 mm slices.
  3. Divide among parchment-lined baking sheets and bake on centre rack for one hour.
  4. Remove from oven and let cool while phyllo defrosts and sesame pesto is made.


  1. Add all ingredients to a food processor or blender.
  2. Blend until ingredients come together to make a sauce-like consistency. (If using a blender, adding 1 to 2 tablespoons of water may help with blending).


  1. Preheat oven to 350 F.
  2. Place one sheet of phyllo dough onto prepared baking sheet oil or parchment lined baking sheet. Lightly brush with olive oil.
  3. Repeat for five more layers.
  4. Carefully fold each side inward by one-inch to form a border crust.
  5. Use fork to poke holes through phyllo so it doesn’t rise during baking.
  6. Spoon all of the pesto onto the centre of the phyllo and spread it out until it touches the edge of the borders.
  7. Using spatula, remove tomatoes from baking sheet and spread evenly over pesto.
  8. Bake in centre of oven for 25 minutes. (Optional: Broil on high for one minute to attain a more golden crust.)
  9. Top with flaked salt, basil leaves and sesame seeds before serving.

Can be served warm or at room temperature. Serves 4-6

 *Most commercial phyllo dough is vegan, but always check the ingredients.