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FRESH LOCAL TOMATO RECIPES

1.  CUCUMBER TOMATO AVOCADO SALAD

INGREDIENTS:

1 lb tomatoes
1 English cucumber
½ medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
¼ cup (1/2 bunch) cilantro, chopped (you can use dill if you are not a cilantro fan)
1 tsp sea salt or ¾ tsp table salt
⅛ tsp black pepper

INSTRUCTIONS:

Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Recipe and Image from Natasha's Kitchen

2.  SIMPLE ROASTED TOMATO SAUCE

INGREDIENTS:

5-6 pounds medium or small tomatoes, stems removed
1 medium head of garlic, peeled (you can chop the garlic if you want but can keep cloves whole if you'd like)
⅓ cup extra virgin olive oil
½ cup fresh basil leaves
kosher salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 250 degrees F.
Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
Bake for 4 hours or until tomatoes are soft and bursting.
Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.
Will keep in the refrigerator for 1 week or 4 months in the freezer.

Recipe and Image from Foodie Crush

3.  GRILLED TOMATO AND SCALLION SALAD

INGREDIENTS

Kosher salt and freshly ground pepper
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
2 cups crumbled cotija or ricotta salata cheese (about 4 ounces)
8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
2 bunches of scallions
Canola oil, for rubbing

INSTRUCTIONS:

Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side; transfer to a platter.

Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve.

4.  FRESH TOMATO SALSA