Recipes: Tomatoes

Tomato recipes from our Agriculture Supported Communities program.

Looking for green tomato recipes? Click here!

Fresh Plum Tomato Sauce
Recipe provided by

10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves

Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.

Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.

Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.


Italian Tomato Bread Salad

Adapted from Keepers by Kathy Brennon and Caroline Campion

1 ½ pounds tomatoes, chopped and juices reserved
3 celery stalks, halved lengthwise and sliced
½ small red onion, finely chopped
1 large garlic clove, minced
Grated zest of 1 lemon
¼ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper
2 heaping cups 3/4 –inch cubed stale crusty French or Italian bread
Handful of basil leaves, torn
Small handful of mint leaves, torn

In a large bowl, combine the tomatoes and their juices, celery, onions, garlic, lemon zest, oil, and vinegar. Season with salt and pepper, then toss together. Add the bread, basil, and mint and gently toss together.

If the bread is moistened through and there’s a small amount of liquid pooling at the bottom of the bowl, no water is needed. If the salad looks dry, sprinkle some water over the top, gently toss, and repeat if needed. Check the seasonings. The salad is best served within a few hours, before the bread gets too soggy.

Tip: If you don’t have any stale bread, bake the cubes in a 250 degree F oven, stirring once or twice, until dry not browned, for about 25 minutes.


Huevos Rancheros
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.

Sweet/Hot Peppers
Spices: Salt, Pepper, Chili Powder, Thyme
Cheese (optional)
Sour Cream
Corn Tortillas
Black/Pinto Beans

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.


Simple Salsa

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!

Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!

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