Tomatoes

Heirloom tomatoes from Full Sun Farm
Frank Stitt’s Soutnern Table Makes 2 cupa This goes well on grilled chicken, fish or vegetables 2 pounds of ripe tomatoes, cored, halved and seeded if you like Olive oil for brushing 1 shallot, finely minced 1 tbs. cider vinegar 1 tbs. balsamic vinegar Kosher salt and freshly group black […]

TOMATO VINAIGRETTE

Market Share - $500
Serves 6 This is a nice dense sauce because of the sautéed vegetables. Also one of very simple flavors. 2 pounds of fresh tomatoes, or two cups canned ones 1/3 cup olive oil 1/3 cup chopped onion 1/3 cup chopped carrot 1/3 cup chopped celery Salt 1 to 1 ½ […]

TOMATO SAUCE WITH SAUTEED VEGETABLES AND OLIVE OIL

cucumbers-onions
Mama Dip’s Family Cookbook by Mildred Council. Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients. Serves 4 This one also uses a lot of vegetables in your box of at our […]

CUCUMBER AND ONION FILLED TOMATOES

tomatoes
the Border Cookbook by James Beard Award winning authors Cheryl Alters Jamison and Bill Jamison. Serves 6 Here’s a way to use some of your tomatoes and the green chilies you got this week. Shredded lettuce 3 large slicing tomatoes, sliced thick and peeled if you like ½ cup of […]

TOMATO SALAD CALIENTE

This is from Vanessa’s mom, Kathleen Campbell. 2 pounds of tomatoes – no need to peel, just core ½ green pepper ½ cucumber, peeled 1 garlic clove, crushed 1 or 2 tbsp. sherry vinegar 1 tsp. salt In a blender or food processor blend all the ingredients and add ¼ […]

GAZPACHO

La Cuisine Provencale by Louis Ginies – serves 6 or 8. Ratatouille Nicoise has become internationally famous but, in the rest of Provence, the Bohemienne – using equal amounts of eggplants and tomatoes is preferred. 3 large eggplants, enough to make 3 pounds, peeled and cut into small pieces 9 […]

BOHEMIENNE EGGPLANT AND TOMATO GRATIN

This is from Italian chef Lorenza de Medici who ran a cooking school in the Chianti region of Italy. Gourmet 1987. Serves 6 2 Tomatoes, peeled, seeded, and chopped 4 tbsp of olive oil 2 pounds cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 –inch dice ½ cup packed […]

Cetrioli Al Menta (Sautéed Cucumbers, Tomatos and Mint)

from Things Cooks Love – serves 4 to 6 1 clove garlic 1 tsb plus ½ tsb coarse salt 4 tbsp coarsely chopped unsalted roasted or dry-roasted almonds 1 cup lightly packed fresh basil leaves, stemmed ¼ cup grated Parmigiano-Reggiano cheese ¼ cup grated pecorino Romano cheese ¼ cup olive […]

Green Bean, Tomato and Potato Salad with Almond-Basil Pesto

Alice B. Toklas Cook Book Although she was better known for other ingredients used in her recipes, Alice shares this Spanish dish with us. She is a historically interesting person and her life is worth checking into. 4 cups of broth of your choice, cooked with 2 cloves of garlic […]

Gazpacho of Malaga

Shelia Lukins – All Around the World – allow one tomato per serving. This is a great alternative to sun dried tomatoes, which appeared in the 80’s. After they became so popular, the quality diminished and now, you have to pay big bucks to get good ones. The big difference […]

Roasted Tomatoes

¼ cup sugar ¼ cup water 2 pounds tomatoes, preferably yellow or orange, cored and chopped. There’s nothing wrong with red lemonade either. ½ cup fresh lemon juice 3 cups ice water lemon wedges for garnish In a sauce pan, combine sugar and water and bring to a simmer, stirring […]

TOMATO LEMONADE

From Saveur August/Sept. 2015 issue 2# cherry tomatoes, halved 1/2 medium red onion, thinly slices length-wise 1/4 cup olive oil 3Tbsp. red wine vinegar Kosher salt 1# red or yellow Heirloom tomatoes, cored and sliced cross-wise Fresh black pepper 1 cup loosely packed mint leaves, torn into fire-sized pieces sea […]

Marinated Tomatoes with Mint