Recipe List:
Ripe Tomato Recipes:
Aunt Louella’s Chili Sauce (gf, vegan)
Avocado and Cucumber and Tomato and Arugula (Salad), Oh My! (gf, vegetarian)
Baked Stuffed Tomatoes (vegetarian)
Baked Zucchini and Tomatoes (vegetarian)
Basil Tomato Grilled Cheese (vegetarian)
Breakfast Panzanella
Butternut Squash and Tomato Soup
Canned Whole Tomatoes (gf, vegan)
Chilled Tomato Soup (gf, vegan)
Chunky Ratatouille (gf, vegan)
Creamy Tomato Soup (gf, vegetarian)
Fresh Salsa (gf, vegan)
Fresh Corn Salsa (gf, vegan)
Friday Night Pizza (vegetarian)
Grilled Chicken with Gazpacho
Grilled Tomatoes Stuffed with Goat Cheese and Sage (gf, vegetarian)
Homemade Tomato Soup (vegetarian)
Italian Bread
Mosby’s Famous Green Tomato Pickles(gf, vegan)
Oven-Dried Tomatoes (gf, vegan)
Panzanella Bread Salad (vegan)
Penne with Green Beans and Tomatoes (vegan)
Pico de Gallo (gf, vegan)
Quickest Tomato Sauce (gf, vegan)
Ratatouille on the Grill (gf, vegetarian)
Tomato Salad (gf, vegetarian)
Salmorejo (vegan)
Sloppy Garden Joes
Smoky Tomato Salsa (gf, vegan)
Spaghetti Sauce with Fresh Tomatoes (gf, vegan)
Summer Squash and Tomato Skillet (gf, vegan)
Sun-Dried Tomatoes (gf, vegan)
Tomato Pepper Sauce (gf, vegan)
Tomato Pilaf (gf, vegan)
Tomato Puree (gf, vegan)
Tomato Soup (gf, vegan)
Taco Tomatoes
Vegetarian Chili (gf, vegan)
Green Tomato Recipes:
Fried Green Tomatoes (vegetarian)
Green Tomato Chutney (gf, vegan)
Green Tomato Muffins (vegetarian)
Spicy Fried Green Tomatoes (gf, vegan)
The Quickest Tomato Sauce
Recommended by a CSA member from jamieoliver.com
Ingredients:
Olive oil
4 cloves of garlic, peeled, and finely sliced
Bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes (or substitute fresh tomatoes)
Sea salt and freshly ground black pepper
Directions:
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.
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Tomato Soup
From jamieoliver.com
I bet you didn’t know it was so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes, depending on how fast you chop so it’s a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless.
Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves garlic
Olive oil
2 chicken or vegetable stock cubes
2 x 400g tins of plum tomatoes
6 large ripe tomatoes
Small bunch of fresh basil
Sea salt and freshly ground black pepper
Directions:
1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves
4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls. Serves 6-8
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Chilled Tomato Soup
From Alice Waters’ “Chez Panisse Vegetables”
Ingredients:
4 pounds ripe tomatoes
2 stalks celery
2 tablespoons salt
3 shallots
1 small cucumber
White wine vinegar
Directions:
Cut the tomatoes in quarters, put in bowl, add all the salt and mix well. Peel and seed the cucumber, clean the celery and peel the shallots. Cut them all into a fine dice. Put the shallots in a small bowl, add just enough of the vinegar to cover, and set aside. After about half an hour the salt will have softened the tomatoes. Mash them with a wooden spatula and work them through a food mill to obtain a thick tomato juice. Add the shallots, celery, and cucumber. Season to taste with salt and vinegar. (Use balsamic vinegar if the tomatoes need a little sweetness.) Refrigerate over ice and serve well chilled. Serves 4-6.
A richer, spicier version can be made by adding olive oil and mashed garlic to the tomato base and by garnishing the soup with diced hot and bell peppers.
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Smoky Tomato Salsa
Ingredients:
3 medium tomatoes, seeded and quartered
2 green onions, chopped
1 red bell pepper, seeded and quartered
2 cloves garlic, chopped
1/4 cup chopped cilantro, parsley, or basil
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Directions:
Place the tomatoes, green onion, bell pepper, garlic, and your herb of choice in a food processor or blender. Pulse to blend and chop the ingredients. Pour the vegetable mixture into a large bowl. Mix in the olive oil, vinegar, paprika, salt, and pepper. Cover and refrigerate for at least an hour to blend the flavors.
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Chunky Ratatouille
From “The Kentucky Fresh Cookbook” by Maggie Green
Ingredients:
1/4 cup olive oil, divided
1 large onion, diced (about 2 cups)
8 oz. muchrooms, cleand and quartered (optional)
3 zucchini, cut into chunks
1 small eggplant, diced
3/4 teaspoon salt, divided
3 tomatoes, cored and diced
3 cloves garlic, chopped
3 tablespoons fresh thyme leaves or 1 tablespoon dried
1 bay leaf
3/4 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
Directions:
In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the onion and cook about 8 minutes, until softened and golden. Stir in the mushrooms and zucchini and cook until the mushrooms release their juice and the zucchini is softened, about 5 minutes. Stir in the eggplant and 1/4 teaspoon salt. Cook and stir until the eggplant is softened, about 5 minutes. Add the tomatoes, garlic, thyme and bay leaf. Bring to a simmer and cook for 30 minutes, until the vegetables are cooked and the juices are slightly thickened. Stir in the basil and season with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper.
Serve hot, warm, or cold with a drizzle of olive oil. Makes about 12 servings. Makes about 5 cups.
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Spicy Fried Green Tomatoes
Ingredients:
2 Tbsp olive oil or butter
2 Tbsp minced onion
1 tsp sweet or hot curry powder
2 cups green tomatoes, diced (3-4 large tomatoes)
Salt and pepper to taste
If desired, add baked or grilled chicken, fish, or maybe tofu!
Directions:
Heat the oil (or melt butter) in a saucepan over medium heat. Stir in the onion, and sauté 3-4 minutes. Add tomatoes, and cook slowly until well heated, 8-10 minutes. Stir in the curry powder; if the mixture seems dry, add a few tablespoons of water. (After 5 minutes, add the chicken, fish, or tofu). Season with salt and pepper (or, try adding a bit of honey for a sweet and spicy variation!) and serve with rice!
Serves 2
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Mosby’s Famous Green Tomato Pickles
From Wade & Joan Mosby, Whitefish Bay, WI, via CSA Member Betsy Mosby Adler
Ingredients:
1 peck green tomatoes
1/4 peck onions
3/4 cup salt
1/2 gal cider vinegar
2 lbs brown sugar
2 sticks cinnamon
1/2 pkg. pickling spices
Directions:
Mix sliced tomatoes with 1/2 cup salt
Mix sliced onions w/ 1/4 cup salt
Let stand overnight and drain
Tie spices in a bag and place in a kettle w/ vinegar and sugar. Heat to the boiling point, add pickles and let simmer slowly for 20 min.
Fill air tight jars, seal in boiling water bath 20 min., store in cool place.
Note: recipe can be adjusted for amounts, can vary with ingredients.
Hint for the mathematically challenged:
8 quarts = 1 peck = 11-12 pounds
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Salmorejo
Salmorejo is a gazpacho without water. Its main ingredient is tomatoes. The Spanish
word salmorejo derives from the Latin salmuria or salmuera, meaning a highly saline
aqueous medium (The Heritage of Spanish Cooking, by Alicia Ríos and Lourdes March.
New York: Random House, 1992, p. 58). Nowadays, salmorejos are quite different.
The recipe came originally from the city of Córdoba, but it is now found throughout
Andalusía, with each village adding its favorite extras for garnish: ham and eggs,
almonds, ground cumin, mint, even partridge and rabbit in some mountain villages. This
is my version.
Ingredients:
1 clove garlic, peeled
6 large, ripe tomatoes, peeled
1 thick slice Italian or French bread, no crust (compact white dough works best)
1/3 cup good olive oil
Salt
2 Tbsp Sherry vinegar
Directions:
1. Blend garlic, tomatoes, bread, olive oil, salt, and vinegar.
NOTE: The alternative method is to pound laboriously the garlic, tomatoes, and bread
in a large mortar. Then add the oil carefully to obtain a thick mixture. Season at the end
with salt and vinegar.
2. Cool overnight in refrigerator.
3. Garnish with one or several of the following:
1 small onion and 1 green bell pepper, finely chopped
Serrano ham or Prosciutto (available at Liquor Barn & The Mouse Trap), finely chopped
1 hardboiled egg, finely chopped
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Aunt Louella’s Chili Sauce
Ingredients:
10 medium tomatoes, peeled and chopped
3 green peppers, diced
½ Tbsp cinnamon
½ tsp allspice
2 cups sugar
4 medium onions, diced
½ tsp cloves
½ tsp black pepper
1 Tbsp red pepper flakes
2 cups vinegar
Directions:
Combine all ingredients in large pan and bring to boil, Stirring
constantly. Simmer until reduced and very thick..(this will take about 3 hours on
low heat) stirring occasionally. (As it gets to the last 45 minutes be
really careful not to let it scorch on the bottom.) Place in half pint jars and process 15 minutes in hot water bath.
Try as a topping on meatloaf, hot dogs, or as a base for homemade barbeque sauce.
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Tomato Salad
Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
Ingredients:
2 medium red ripe tomatoes or 10 cherry tomatoes, cut in bite sizes
½ medium red or white onion, chopped
2 tbsp olive oil
1 tsp vinegar or 1 tbsp lemon juice
1/3 cup feta cheese, crumbled
½ tsp basil (optional)
1 small green pepper, diagonally sliced (optional)
¼ bunch of fresh parsley for garnish
½ tsp salt
Directions:
Place tomatoes, onions and pepper (optional) in a salad plate. In a small bowl mix the olive oil, salt, vinegar/lemon juice and basil (optional). Pour this mixture on the salad and mix. Then add the crumbled feta cheese on top. Garnish with the parsley. You can also chop the parsley and mix with the salad.
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Tomato Pilaf
Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
Ingredients:
1 cup rice, washed and drained
1 tomato, crushed or petite diced (1/2-2/3 cup)
2 tbsp butter/olive oil
1 tsp salt to taste
½ tsp sugar
1 ½ -2 cups hot water (preferably chicken stock or chicken bouillon)
Fresh parsley for garnish
Directions:
Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
In a medium saucepan, sauté butter/olive oil and tomatoes for about 4-5 minutes over medium heat. Then stir in rice and sauté for 2-3 minutes. Add hot water (chicken stock/chicken bouillon), salt and sugar (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups).
Stir well and turn heat low when it boils. Close the lid and simmer till the rice absorbs all the water. Do not stir while cooking.
Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.
Panzanella Bread Salad
From Simply Recipes
As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance.
Ingredients:
4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste
* If you don’t have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
Directions:
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
Serve at room temperature. Yields 6-8 servings.
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Fresh Corn Salsa
Submitted by apprentice Cheryl Kastanowski
Ingredients:
4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped
Directions:
Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.
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Tomato Pepper Sauce
Submitted by apprentice Cheryl Kastanowski
Ingredients:
4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
Salt and pepper to taste
Directions:
Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.
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Basil Tomato Grilled Cheese
Submitted by apprentice Cheryl Kastanowski
Ingredients:
8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
On four slices of bread, layer cheese and tomatoes; sprinkle with the
basil, vinegar, salt and pepper. Top with remaining bread.
In a small bowl, combine the oil, cheese and garlic powder; brush
over the outsides of each sandwich.
In a small skillet over medium heat, toast sandwiches until golden
brown on both sides and cheese is melted.
Yield: 4 servings.
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Baked Zucchini and Tomatoes
Submitted by Katie Fiske
Ingredients:
2 medium zucchini
2 medium tomatoes
1 medium mild onion
1 cup crushed ritz crackers
Salt and pepper
Butter (or margarine)
1 cup shredded cheddar cheese
Directions:
Wash zucchini; do not peel unless skin is hard. Peel the tomatoes and onions. Slice all vegetables into very thin cross-wise slices. In a greased baking dish make alternate layers of zucchini, tomatoes, and onions, sprinkling each layer with a little salt and pepper and dotting with butter. Cover the top with shredded cheese and cracker crumbs. Dot with butter. Bake at 350 until vegetables are tender (at least 30 to 40 minutes).
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Green Tomato Chutney
From Simply Recipes
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
Ingredients:
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
3 pint jars or 6 8-ounce jars for canning
Directions:
1. Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don’t have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.
2. Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3. Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.
4. Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, store the jar in the refrigerator.
Makes 3 Pint-sized jars.
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Ratatouille on the Grill
Submitted by apprentice Cheryl Kastanowski
Ingredients:
3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese
Directions:
Prepare outdoor grill for covered, direct grilling on medium.
Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.
On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.
To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.
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Grilled Chicken with Gazpacho
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved
Directions:
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
Yield: 2 servings
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Grilled Tomatoes with Goat Cheese and Sage
Ingredients:
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes
Directions:
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.
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Oven-Dried Tomatoes
A different way to prepare a familiar vegetable, enjoy as a snack, or add to your favorite foods for some tomato-y crunch.
Ingredients:
1/4 tsp. extra-virgin olive oil
1 ripe tomato
Directions:
1. Preheat oven to 175°. Line a baking sheet with parchment paper, grease with oil, and set aside.
2. Using a very sharp knife, cut the center of the tomato crosswise into four 1/8”-thick slices (save remaining tomato for another use). Lay slices on prepared parchment paper at least 2” apart. Transfer to oven and bake until tomatoes are dehydrated and slightly crisp but not browned, 3–4 hours.
3. Set aside to cool completely on the parchment, then carefully peel tomatoes off paper. Use within 4 hours.
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Tomato Puree
Ingredients:
2 pounds fresh tomatoes, quartered
(about 6 medium tomatoes)
Directions:
1. Place the tomatoes in a large pan over medium heat. Cover and cook, shaking the pan occasionally, for 10 minutes.
2. Set a food mill over a medium bowl. Remove the pan from the heat and pour the tomatoes with all their juices into the food mill. Run the tomatoes through the mill.
3. Use immediately, or refrigerate and use within a week, or freeze.
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Fresh Salsa
Ingredients:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper
Directions:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
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Summer Squash Tomato Skillet
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 large onion
1 clove garlic
3 tbsp. olive or vegetable oil
1 yellow squash
1 zucchini
2 tomatoes, peeled and chopped
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/4 tsp. pepper
Directions:
In a large skillet, sauté onion and garlic in oil until soft. Trim, halve and slice yellow squash and zucchini. Add to skillet and sauté 3 minutes. Stir in tomatoes and seasonings. Cover and cook until vegetables are tender crisp and liquid is absorbed.
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Fried Green Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
6 medium green tomatoes
2 eggs
1/4 cup milk
1 cup cornmeal, bread crumbs or flour
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil
Directions:
Slice tomatoes into 1/4 to 1/2 inch slices. Beat together eggs and milk. Combine corn meal, salt, oregano and pepper. Heat butter and oil in a skillet. Dip tomato slices in egg mixture then in cornmeal mixture. Fry tomato slices, turning once, until golden brown on both sides.
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Green Tomato Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 egg
1/4 cup vegetable oil
1/3 cup honey or sugar
1 cup milk
2 cups chopped green tomatoes
1/2 cup raisins
Directions:
Combine dry ingredients. Beat egg in another bowl then add remaining ingredients. Combine with dry ingredients. Stir just enough to moisten batter. Bake at 425º approximately 25 minutes. Makes 12 muffins.
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Penne With Green Beans and Tomatoes
Ingredients:
1 16 oz. package whole wheat penne pasta
green beans cut into 1 1/2 inch pieces
1 pint of grape tomatoes halved (or use whatever tomatoes you have, chopped)
1/4 cup chopped fresh dill
3/4 cup lemon shallot vinaigrette
Directions:
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.
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Sloppy Garden Joes
From UK Cooperative Extension Service
Ingredients:
1 yellow onion, diced
1 carrot, diced or shredded
1 green bell pepper, diced
1 lb. 94% lean ground turkey or chicken
1 (8 oz.) can salt-free tomato sauce (or use fresh tomatoes or make your own sauce)
1 (15 oz.) can crushed tomatoes (or use fresh tomatoes)
1 (8 oz.) can mushrooms, drained
1/4 cup barbecue sauce
8 whole-wheat buns (split in half to make 16)
Directions:
Saute onions, carrots, green pepper and ground turkey or chicken in a frying pan over medium heat for 10 minutes or until the juices run clear. Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Uncover and cook for an additional 3 minutes or until thick. Serve open-faced on toasted or on plain whole wheat buns.
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Homemade Tomato Soup
Ingredients:
3 tbsp. butter
1 medium onion, very finely chopped
1 large garlic clove, minced
3 tbsp. flour
1 quart tomato juice
2 cups fresh chopped tomatoes
2 tbsp. fresh chopped basil
1 tbsp. fresh chopped oregano
1/4 tsp. salt
2 cups milk
Directions:
Melt butter in a large pot until melted and sizzling. Add onion and garlic and cook over medium heat for 2-3 minutes until onion is translucent and soft. Stir in flour, stirring constantly until mixture is smooth. Add tomato juice and whisk until flour and butter mixture are well incorporated into the liquid. Add the diced tomatoes, basil, oregano and salt. Cook until mixture comes to a light boil; turn heat down and slowly stir in milk and continue cooking over gentle heat until heated through. Once milk is added, do not allow soup to come to a boil. Serve immediately.
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Friday Night Pizza
from Animal, Vegetable, Miracle by Barbara Kingsolver
Makes 2 12-inch pizzas
Ingredients:
3 tsp. yeast
1 1/2 cups WARM water
3 tbsp. olive oil
1 tsp. salt
2 1/2 cups white flour
2 cups whole wheat flour
1 cup sliced onions
2 peppers, cut up
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season or sauce
other toppings such as spinach, chopped
1 tbsp. oregano
1 tsp. rosemary
olive oil
Directions:
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let the dough rise for 30-40 minutes.
While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook 10-15 minutes more until they are glossy and sweet. Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out 2 round 12-inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into an outer crust as thick as you like. Using spatulas, slide the crusts onto well-floured pans or baking stones and spread toppings. Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce, spread that over the crust first, then cheese, then other toppings. Bake pizzas at 425F for about 20 minutes, until crust is browned on the edge and crisp in the center.
Baked Stuffed Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
4 ripe tomatoes
1 small clove garlic, minced
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup fresh bread crumbs
1/2 tsp. parsley
Directions:
Hollow out tomatoes, being careful not to break through the skin. Chop the tomato pulp and set aside. Cook garlic, onion and celery in butter over low heat until onion is transparent. Add chopped tomato, sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are tender. Stir in bread crumbs and parsley and fill tomatoes. Place stuffed tomatoes on a buttered baking sheet. Bake at 350F for 10-12 minutes.
Variation: Halved cucumbers or summer squash may be used instead of tomatoes.
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Sun-Dried Tomatoes
We are trying to do this at our house this week! It’s a process but who wouldn’t want to reap the rewards of fresh sun-dried tomatoes? Link here! https://www.allrecipes.com/recipe/14081/sun-dried-tomatoes-i/
Ingredients:
4 pounds Tomatoes, red, ripe, raw
Salt, table
Instructions:
Preheat oven to 200 degrees F (95 degrees C).
Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
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Canned Whole Tomatoes
Whole canned tomatoes are the base of almost any homemade red sauce. Learning how to can your own tomatoes is a great skill to have- plus with all the tomatoes in your share this week, you may have to can!
Link for guidance: https://www.shelovesbiscotti.com/canning-raw-pack-whole-tomatoes/
Instructions:
STEP 1: The PREPARATION of JARS and TOMATOES
Canning jars need to be washed and sterilized (place in 225 ° F oven for at least 10 minutes). Leave them in the oven until ready to be filled up;
Lids also need to be sterilized; just 10 minutes in simmering water is all it takes. Leave them in the water until you need them;
The rings only need to be properly washed;
Tomatoes need to be washed. Although any tomatoes can be used, the plum varieties (Roma tomatoes) are the best when it comes to canning. Remember to use tomatoes that are blemish free.
STEP 2: The PEELING of the WHOLE TOMATOES
Score the tip of the tomato with an “x” OR just slice off the tip. Personally, I find that slicing the tip off allows for the tomato skin to just slip off once it has been blanched;
Drop the tomatoes in a pot of boiling water for about 60 seconds;
Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath);
When cool enough to handle, peel off the skin.
STEP 3: The PACKING and CANNING TOMATOES
Add one tablespoon of concentrated lemon juice per pint (2 tablespoons if using quarts);
Fill each hot jar with peeled tomatoes and their juices;
Leave 1/2 – 3/4 inch head-space from the top;
Remove air bubbles by running a knife along the side of the jar;
Wipe the rims clean;
Place a sterilized lid and screw on the bands until “finger tight”.
STEP 4: The PROCESSING of the CANNED WHOLE TOMATOES
Place the sealed jars in a lukewarm water bath. Ensure the water is a couple of inches above the jars.
Bring the water to a rolling boil and start the timing process. Please note that process times can vary based on your altitude. Please refer to this chart for recommendations. I will process my pint jars for about 85 minutes. GOOD TO KNOW: In order to prevent rough mineral deposits on the outside of your jars and on the inside of your water bath pot, pour about 1/2 cup of white vinegar in your water bath.
Remove jars and allow to cool down before storing.
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Fresh Tomato Salsa (Pico de Gallo) Recipe
I am 100% absolutely addicted to salsa. I put it on chips, an omelet- I’ll just eat it by the spoonful if no one is looking (haha). Making salsa is a new venture for me, so I will continue to post new salsa recipes throughout the season until I find my favorite.
The link to this weeks salsa recipe can be found here: https://www.simplyrecipes.com/recipes/fresh_tomato_salsa/
Ingredients:
2 to 3 medium sized fresh tomatoes (1 to 1 1/2 pounds), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch dried oregano (crumble in your fingers before adding), more to taste
Pinch ground cumin, more to taste
Instructions:
Prep the ingredients: Roughly chop the tomatoes, chiles, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If it’s not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans. The salsa will keep refrigerated for up to 5 days.
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Avocado and Cucumber and Tomato and Arugula (Salad), Oh My!
This is perfect prepping for the end-of-summer! Get all those greens in before it is too late! Link can be found here: https://therecipecritic.com/avocado-tomato-cucumber-arugula-salad/
Ingredients:
2 avocados diced
1 english cucumber sliced
3 roma tomatoes diced
1/4 cup red onion sliced
1 cup arugula
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper
1/4 cup feta cheese
Instructions:
In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
Serve with crumbled feta cheese.
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Spaghetti Sauce with Fresh Tomatoes
A classic! And only one simple step! https://www.allrecipes.com/recipe/254517/spaghetti-sauce-with-fresh-tomatoes/
Ingredients:
¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
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Taco Tomatoes
A super easy fast dinner for all those tomatoes in your share this week. Link here: https://www.delish.com/cooking/recipe-ideas/recipes/a54559/taco-tomatoes-recipe/
Ingredients:
1 tbsp. extra-virgin olive oil
3/4 lb. ground beef
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c. shredded Mexican cheese blend
1/2 c. shredded iceberg lettuce
1/4 c. sour cream
Instructions:
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
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Italian Bread
https://www.bunsenburnerbakery.com/italian-herb-tomato-bread/
Ingredients:
3 cups (360 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 large egg
1/3 cup (66 grams) vegetable oil
1/3 cup (76 grams) milk
1 cup (113 grams) grated cheddar
3 cloves garlic, roughly chopped
1 pound (454 grams) fresh tomatoes
large handful of fresh basil and oregano
Instructions:
Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.
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Breakfast Panzanella
https://www.loveandlemons.com/breakfast-panzanella/ and https://www.loveandlemons.com/panzanella-salad/
I thought this sounded nice for a casual Sunday morning, maybe with a mimosa? Congratulate yourself for making it through another week, and crushing the next! You rock!
Ingredients:
For the Panzanella
3 tablespoons extra-virgin olive oil, more for drizzling
3 tablespoons fresh lemon juice or sherry vinegar, more as desired
3 garlic cloves, minced
½ teaspoon Dijon mustard
½ cup sliced red onion
Kernels from 2 ears of fresh corn
10 small or 5 medium tomatoes, sliced into wedges
16 cherry tomatoes, sliced in half
3 peaches, pitted and sliced
4 to 5 cups cubed crusty bread
1 cup chopped fresh basil
Sea salt and freshly ground black pepper
1 cup roasted chickpeas, optional
Some eggs to fry
Fresh basil if you’ve got it!
Instructions:
In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
Transfer about 1 cup to each plate while you make the eggs and pour your coffee.
Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!
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Creamy Tomato Soup
Yet another wonderful Bon Appetit recipe! The nights are cold enough now for a good soup. Tomato soup can be served cold or hot- but be sure to have some fresh bread to accompany it! https://www.bonappetit.com/recipe/creamy-tomato-soup
Ingredients:
¼ cup (½ stick) unsalted butter
10 sprigs thyme, tied together
1 medium onion, thinly sliced
2 garlic cloves, thinly sliced
¼ cup tomato paste
2 28-oz. cans whole tomatoes
1–2 teaspoons sugar, divided
¼ cup (or more) heavy cream
Kosher salt and freshly ground black pepper
Instructions:
Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes.
Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot.
* DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.*
Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
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Vegetarian Chili
https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/
Ingredients:
1 tablespoon olive oil
½ medium onion, chopped
2 leaf (blank)s bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 medium (blank)s green bell peppers, chopped
2 peppers jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles (optional)
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn (or substitute frozen from the CSA!)
Instructions:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
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Butternut Squash and Tomato Soup
Ok! So I made this recipe last week and it was absolutely delicious. We used both honeynut and butternut squash- so if you have squash left over from the last share be sure to zchoosh up the recipe any way you want to! https://www.bonappetit.com/recipe/butternut-squash-and-tomato-soup
Ingredients:
2 tablespoons olive oil, divided
1 medium butternut squash, halved, seeded
2 garlic cloves, peeled
1 onion, chopped
2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
2 teaspoons kosher salt plus more for seasoning
1/2 teaspoon ground turmeric
1 28-oz. can whole peeled tomatoes, drained
1 1/2 cups cups low-sodium chicken broth
Freshly ground black pepper
Instructions:
Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
UK-CSA 