| Tomato Vinaigrette (from Dean Ornish's reversing Heart Disease Book) 1 tbsp lemon juice 3 tbsp vinegar 1 clove garlic, minced or put through a press 1 tsp Dijon mustard Salt and freshly ground pepper to taste ¾ cup tomato juice Mix together the lemon juice, vinegar, garlic, mustard, salt and pepper. Whisk in tomato juice. |
| Tomato Artichoke Rice Salad 1 jar (6 oz.) marinated artichoke hearts 2 Tbsp. lemon juice 1 tsp. finely chopped garlic 1/2 tsp. salt 1/4 tsp. pepper 3 cups cooked, cold rice 1 1/2 lbs. (3 large) fresh tomatoes , seeded, diced and drained 1 cup finely chopped red onion 1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters 1/4 cup chopped parsley Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients. |
| Rustic Tomato-Bread Salad 4 cups fresh tomatoes diced into 1/2-inch pieces (1 1/2 lbs., about 5 medium tomatoes) 3/4 cup slivered red onion 1/2 cup water 1/3 cup each olive oil and white wine vinegar 1 tsp. each ground black pepper, salt and sugar 1/2 cup shredded fresh basil 6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 lb.) Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving. |
| Tomato, Mozzarella, & Basil Vinaigrette 3 large ripe tomatoes, sliced 1lb mozzarella, sliced ½ cup olive oil 2 tbsp wine vinegar 2 tbsp finely chopped fresh basil Salt and pepper to taste In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar, and basil. Season with salt and pepper. |
| Cilantro Tomato Pasta Salad 1 cucumber 1 cup ripe, red tomatoes, diced ½ cup red onion, finely chopped 2 Tbsp fresh lime juice 1 tbsp cilantro, chopped 1 tsp granulated sugar ¼ tsp salt ¼ tsp pepper 1 cup dry small shell pasta, cooked and drained Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving. |
| Stuffed Baked Tomatoes 4 large tomatoes, tops removed, centers scooped out and reserved ¼ cup butter ½ cup yellow onion, finely chopped ½ cup tomato centers ½ tsp salt ¼ tsp pepper ¼ tsp oregano 2 cups bread crumbs 1 bunch Italian parsley Heat butter in a medium sized skillet. Add the onions and cook until tender. Add 1/2 cup of the tomato centers to the onions and cook until tomato is softened. Combine the spices and bread crumbs. Add the onion & tomato mixture and the butter. Work the break and vegetable mixture until well combined to a stuffing consistency. Fill the tomato cavities with the mixture. Place the tomatoes close together in a slightly greased baking pan (if small enough, use a muffin tin). Replace the tomato tops, and bake at 350 degrees for 30 minutes, or until fork tender. Carefully arrange tomatoes on a serving platter, garnished with fresh parsley. |
| Cucumber, Radish, and Tomato Salad with Citrus Dressing 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/4 cup olive oil 1/3 cup finely chopped fresh coriander, or to taste, plus coriander sprigs for garnish 2 tomatoes (about 1 1/4 pounds), seeded and chopped fine 2 cucumbers, peeled, seeded, and chopped fine (about 2 1/2 cups) 3/4 pound radishes, trimmed and chopped fine 6 scallions, sliced thin In a large bowl whisk together the juices and garlic paste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the chopped coriander and salt and pepper to taste. Add the tomatoes, the cucumbers, the radishes, and the scallions, toss the salad to combine it well, and garnish it with the coriander sprigs. |
| Tomato Basil Pasta Salad 12 oz bow tie pasta ½ cup vegetable oil ¼ cup balsamic vinegar 2 tsp Dijon mustard 1 tsp salt 1/8 to ¼ tsp pepper 2 cups lightly packed fresh basil leaves, snipped 3 large tomatoes, coarsely chopped ½ cup toasted pine nuts 1 cup mozzarella, cubed or shredded Cook pasta according to package directions. Drain and cool. In a small mixing bowl, whisk together oil, vinegar, Dijon, salt and pepper. In a large mixing bowl, combine pasta, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least an hour. |
| Marinated Tomatoes 5 large ripe tomatoes ¼ cup salad oil 1 ½ tbsp lemon juice 1 small garlic clove, minced ½ tsp salt ½ tsp oregano leaves 1/8 tsp pepper Peel tomatoes, cut into ¼ to ½ inch slices. Combine remaining ingredients. Pour over tomatoes. Chill thoroughly, stirring once or twice. |
| Fresh Tomato Soup 1 large onion, thinly sliced 1/3 cup finely chopped celery 3 tablespoons sliced carrots 3 tablespoons unsalted butter 8 large tomatoes, peeled, seeded, chop 8 cups chicken broth 3 tablespoons uncooked rice 1/2 teaspoon salt thyme, to taste freshly ground black pepper, to taste 1/3 cup finely chopped fresh parsley In a saucepan, saute onion, celery and carrots in butter until soft but not brown. Add tomatoes and a small amount of chicken broth. Simmer 20 minutes. In a soup kettle, combine sauteed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. |
| Roasted Tomato Soup with Garlic - THE BEST TOMATO SOUP! From Bon Appetit 3 pounds plum tomatoes, halved lengthwise 8 tablespoons olive oil 3 tablespoons minced garlic 1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried 1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried 1/4 teaspoon (or more) dried crushed red pepper 6 cups chicken stock or canned low-salt broth 6 tablespoons chopped fresh basil 16 1/4-inch-thick baguette slices Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper. Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup. |
| Roasted Carrot and Tomato Soup with Basil Nonstick vegetable oil spray 1 large onion, thinly sliced 2 pounds plum tomatoes, halved lengthwise 1 pound carrots, peeled, cut into 1/2-inch-thick rounds 2 garlic cloves, unpeeled 1 tablespoon olive oil 2 1/2 cups water 2 3/4 cups (about) low-fat (1%) milk 1/2 cup thinly sliced fresh basil Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet). Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve. |
| Artichoke Hearts and Tomato Salad 4 ripe, medium tomatoes 8 canned artichoke hearts ½ cup vegetable oil 1/8 cup wine vinegar or white vinegar 1 garlic clove, pressed 1 T fresh tarragon 1 T fresh basil salt and pepper to taste Cut each tomato into 6 wedges and each artichoke heart into halves. Blend the rest of the ingredients, pour over the vegetables, and toss. Chill for 20 minutes. Serve as a side salad or as a pita sandwich. |
| Tomato-Zucchini Frittata 1 tbsp olive oil 1 small zucchini, diced ½ cup onion 2 cloves garlic, minced 2 medium tomatoes, seeded and chopped 1 tbsp chopped fresh basil ¼ tsp ground black pepper 2 large eggs 4 large egg whites 1 cup shredded mozzarella cheese 1. Preheat oven to 350o. 2. In an oven-safe skillet, heat olive oil and sauté zucchini, onions and garlic. Cook for about 5 minutes. 3. Add tomatoes, basil and pepper. Cover and cook another 3 minutes or until zucchini is tender. In a small bowl, beat together eggs and egg whites. Pour over vegetable mixture and sprinkle with cheese. Bake until eggs are set and a knife inserted in the center comes out clean, 10 to 15 minutes. Cut into wedges to serve. |
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