Tomato recipes from our Agriculture Supported Communities program.
Submitted by ASC Intern Sam Moll (Sam’s favorite thing to eat!)
Make this as a hefty breakfast or a twist on dinner. Alter amounts used based on how many servings needed.
Spices: Salt, Pepper, Chili Powder, Thyme
Sauté the onions in canola oil till translucent then add potatoes. Cook for 15 minutes on medium heat and add the peppers, corn (remove from the cob) and spices. Heat 2 tortillas per person lightly in the oven. Fry 2 eggs/person over easy-medium. Place tortillas on the plate then top potato mix, beans, eggs, sour cream and chopped tomatoes. Enjoy!
From the Rodale Whole Foods Cookbook
Ratatouille can also be served cold as a condiment alongside meat or poultry.
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
1 small eggplant, cubed
2 medium green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 zucchini, cut into 1/2 –inch slices
2 tablespoons chopped parsley
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until soft, about 7 minutes. Add the eggplant and stir until coated with the oil. Add the bell peppers and stir in well. Cover the pan and cook for 10 minutes, stirring occasionally to avoid sticking. Add the tomatoes, zucchini, parsley, basil, oregano, and thyme, and mix well. Cover and cook over low heat until the eggplant is tender, but not mushy, 15 -20 minutes. Season with salt to taste. Serve hot.
Summer Salad with Feta Cheese
Adapted from The Very Best Recipes for Health by Martha Rose Shulman
You can add other vegetables to this salad such as bell peppers or red onions (soak in cold water for 5 minutes, then rinse and drain if you don’t want the strong taste of raw onion to linger in your mouth.) Basil or parsley can stand in for or accompany the mint.
1 pound ripe tomatoes, cut into wedges or 1 pint cherry tomatoes, halved
1 cucumber, halved lengthwise, seeded if desired, then sliced into half-moons about 1/3 inch thick
Salt and pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/2 cup (2 ounces) crumbled feta cheese
1-2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano
Toss together the tomatoes, cucumber, salt, pepper, vinegar, and oil. Add the cheese and herbs, and toss again. Taste, adjust the seasonings, and serve.
This is something I just threw together this weekend and was so delicious, I had to share.
2-3 med-large tomatoes, diced
3 scallions, finely chopped
1-2 hot peppers (depending on your taste), finely chopped
1 lime, halved
Pinch of salt
1/4 cup cilantro, chopped (optional)
Combine tomatoes, scallions, and pepper in a medium bowl. Squeeze juice from lime over top. Add salt and stir. Stir in cilantro if desired. Serve with chips or topped on chicken, burgers, or tacos. Yum!
Tomato, Basil, Mozzarella Salad
I love this one!
2-3 med-large tomatoes, halved and sliced 1/4-inch thick
4 oz fresh mozzarella, cut into 1/2 inch cubes
2-3 sprigs of basil, chopped finely
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt & pepper
Arrange tomatoes and mozzarella on plate. Sprinkle chopped basil over top. Whisk together olive oil and vinegar. Then drizzle on top of tomatoes and cheese. Season with salt and pepper. Enjoy!