Tomatoes

Tomatoes Recipes

 

Availability: August-September

Storage tips: Refrigerate or store at room temperature.

How to eat: Tomatoes are best eaten very fresh and have many uses. They can be sliced up and eaten raw, put into soups, salads, stews, casseroles, sauces, etc. We include a few of our favorite uses for fresh tomatoes here below.

How to preserve:  BEST: Sauce!  Make a sauce and freeze it.  Or salsa.

Or dehydrate them!

2.5 lbs. tomatoes, peeled and seeded
¾ cup cream
Salt and pepper to taste

Chop tomatoes and heat them in a pot over medium-low heat until they reach a simmer. Stir in the cream, bring back to a simmer and season to taste with salt and pepper. Serves 4.

  • 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
  • 1 medium potato, peeled and chopped
  • 1 medium onion, chopped
  • cooking oil
  • 4 cups+ water (or broth if you prefer)
  • 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • cayenne pepper to taste
  • cream or non-dairy alternative to taste
  • fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.

2 tbls butter or olive oil
½ red onion, finely chopped
1 small, or ½ large zucchini, chopped
1 pepper, chopped
1 garlic clove, minced
¾ lb. tomatoes (about 1.5 cups), chopped
¼ cup basil, minced
Salt and pepper, to taste

Heat the butter or olive oil in a pot over medium heat. Sauté onion until just soft, about 3-5 minutes. Add zucchini, bell pepper and garlic and sauté for another 3 minutes until zucchini is softening. Stir in tomatoes and basil and cook, stirring occasionally until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. This sauce goes excellently over pasta, baked or grilled fish, or meatballs. If putting it over meatballs you can add ¼ cup beef stock to the sauce when you add the tomatoes, and cook it down slightly longer to evaporate some of the extra liquid. This deepens the flavor wonderfully.

Fresh tomato salsa is such a treat in the summer!

Juice of 1 lime (or lemon)
1.5 lbs. tomatoes and/or cherry tomatoes, chopped
½ red onion, chopped fine
1 small hot pepper, seeded and minced (or ¼ tsp chili flakes)
2-4 tbls cilantro, chopped
¼ cup sweet pepper (any color), minced
3-4 cloves garlic, minced (optional)
1 tsp salt
¼ tsp black pepper

Mix all ingredients in a bowl and chill in the fridge for several hours or overnight before serving. This salsa is great with tortilla chips, with Mexican food, as a relish for fish, or on burgers in place of catsup.
 

This is a great dish to make when the days and nights are getting cooler and you need something to warm you up in September, but while you still have summer's abundance of tomatoes and peppers.  Enjoy!

1 tablespoon oil
1 medium onion, chopped
2 garlic cloves, choppped
2 green or red peppers, chopped
2 pounds ground beef
1-3 hot peppers, chopped
salt to taste
3/4 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 to 1 1/2 lbs tomatoes, chopped

In a skillet, heat oil and saute onion and garlic stirring for 5 minutes.  Add peppers and cook 5 more minutes.  Add beef and brown then add everything else.  Heat to boil, turn down and simmer until slightly thickened about 20 minutes.  Leftovers are even better!

When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

  • cooking oil/butter
  • onions, sliced
  • other veggies mentioned above that you have on hand, chopped
  • tomatoes, chopped
  • chicken broth
  • salt and pepper to taste

Saute onions (and carrots if using) in oil until translucent. Add the rest of your veggies, chicken broth to cover, and tomatoes. Bring to a boil. Simmer until veggies are tender. Salt and pepper to taste.

3 lbs. tomatoes, peeled and chopped
1/4 cup minced onion, any color
1 green pepper chopped
1 TBLS fresh herb chopped like basil, cilantro, parsley etc.
1-2 cups chicken broth
1-2 TBLS olive oil
3 TBLS lemon juice
1-2 avocados, chopped
salt to taste
sour cream

Combine all ingredients except sour cream.  Top with a dollop of sour cream in each bowl.  Serve cold.

  • 3 pounds tomatoes, chopped
  • 1 medium cucumber, chopped (and peeled if desired)
  • 1 sweet red pepper, chopped
  • 1 clove garlic, minced
  • 1 1/2 tsp salt
  • 4 TBLS olive oil
  • 2 TBLS red wine vinegar
  • finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

  • 2 TBLS oil or butter
  • ½ bunch kale, midribs removed + shredded
  • 2 cups tomatoes, chopped finely
  • 10 eggs, beaten
  • Salt and pepper, to taste
  • Dash of milk
  • 1/3 cup parmesan cheese, grated
  • Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

This Tomato Pie recipe came from a CSA member who discovered it 30 years ago and is still making it to this day.  Very decadent, she says!  Got to be good to hang onto it for that long, I say!  :)  

2 cups bisquick
1/2 cup water
tomatoes, sliced
1 cup grated cheddar cheese
Salt and pepper to taste
1 cup mayonaise

Mix bisquick and water in pie pan spread on bottom and sides.  Layer on top 5 to six sliced tomatoes.  Sprinkle cheese, salt and pepper over the tomatoes.  Spread mayo over top like meringue to seal.  Bake at 400 for 15 minutes then at 350 for 20 minutes more or until brown.

It's hard to imagine that you'd have too many tomatoes to know what to do with.  But, that time does come around once or twice in a season and here's a great way to use a bunch of tomatoes as a yummy side dish or try making a sauce out of them!

Small-ish tomatoes, halved lengthwise
salt
olive oil

Preheat oven to 300 degrees.  Oil a rack that will fit on top of a baking sheet.  Oil the baking sheet, too.  Place tomatoes cut side up on rack, sprinkle with salt and a few drops of oil.  Put in oven and roast for 2 hours.  Remove from oven, let cool for 1/2 hour then serve.  If you have leftovers, you can add them to soups or puree them into a flavorful sauce.

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

  • 1 lb. carrots, sliced into 1/2" rounds
  • 1 large onion, sliced thinly
  • 3-4 cloves garlic, peeled but left whole
  • 1 tsp ground cumin
  • olive oil
  • salt and pepper to taste
  • 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
  • chicken broth as needed, up to 1 quart
  • greek yogurt
  • chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

  • ripe sweet peppers, cored and seeded
  • ripe tomatoes, cored and halved
  • cooking oil
  • onions, chopped
  • garlic, peeled, to taste
  • chicken broth
  • cream to taste
  • salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!

  • 3 pounds tomatoes, either quartered or whole depending on size
  • cooking oil or butter
  • 1 onion, sliced (or scallion or fresh onion top)
  • 1 clove garlic, minced
  • 2 cups+ chicken broth
  • salt and pepper, to taste
  • balsamic vinegar, to taste
  • pesto, to taste (I used 2 TBLS)
  • cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.

1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste

Roast tomatoes, cut in half, in 400* oven for 45 min. Cool, peel, and roughly chop. Meanwhile, heat butter and olive oil in a large pot and sauté onion and garlic until softening. Add tomatoes and stock and simmer several minutes, stirring. Add couscous and simmer until cooked. Add chopped basil, cream, and salt and pepper to taste.

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

1 medium tomato, chopped
1 avocado, chopped
a handfull of basil tops, minced
2 TBSP red onion, minced
2 oz soft goat cheese, crumbled
2 TBSP olive oil
2 TSP vinegar
a pinch salt

Combine all ingredients into a bowl except cheese.  Mix cheese, olive oil, vinegar, and salt together to make a dresssing.  Pour over vegetables, toss, and serve.

1.5 lbs. tomatoes, coarsely chopped
½ cup red onion, minced
1 hot pepper, minced
2 cloves garlic, minced
½ bunch cilantro, chopped
½ cup sweet pepper, diced
1-2 tsp salt (to taste)

Mix all ingredients together. Serve or refrigerate.