Category Archives: Tomatoes

Various Types of Tomatoes and what to do with ‘em!

Carrot Top Tabouleh

Posted on August 18, 2011 by

This recipe was created by our own Chef Heather.  Enjoy! Ingredients 2-3 large carrots – well scrubbed & rough chopped 4 cups of carrot tops – well soaked to clean, very rough chopped, discard thick stems 1/4 to 1/2 cup … Continue reading →

Posted in Appetizer, Beans, Side Dish, Tomatoes, Uncategorized | 1 Comment

Tomatillo and Yellow Tomato Pasta Sauce

Posted on August 9, 2011 by

Tomatillo’s can be used in all types of cuisines.  They have a high amount of pectin, and give a creamy consistency to a dish without adding cream.  Try this light pasta sauce created by our own Chef Dona. Ingredients: Onion … Continue reading →

Posted in Herbs, Main Dishes, Pasta, Sauces, Tomatoes | Leave a comment

Grilled Veggie Bruschetta

Posted on July 26, 2011 by

Ingredients:  (Serves 6) 2 Tomatoes, halved 2 Zucchini, halved lengthwise 1 Green Pepper, halved lengthwise and seeded 1 Eggplant, sliced into 1/2 inch slices 2 Scallions, leave whole 2 Garlic Scapes, leave whole (or one large garlic clove minced) 2 … Continue reading →

Posted in Appetizer, Cooked Vegatables, Side Dish, Tomatoes, Uncategorized | Leave a comment

Papalo – two ways

Posted on July 26, 2011 by

Papalo is a uniquely flavored herb used in many Mexican dishes.  Sometimes the stems are left on the table in a glass to pick from and munch as a digestif.  It is also used sliced thin as a garnish on cooked … Continue reading →

Posted in Appetizer, Fruit, Herbs, Sauces, Side Dish, Tomatoes | Leave a comment

Healthy Eggplant Parmesan with Fresh Tomato Sauce

Posted on September 23, 2010 by

This is an easy and low fat version of a favorite dish. Ingredients Any type of eggplant, make 1/2 inch-thick slices.  For narrow eggplants cut on the diagonal. Extra-virgin olive oil Salt and pepper, to taste Fresh tomato sauce (see recipe … Continue reading →

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Eggplant and Tomato Sauce for Pasta

Posted on September 20, 2010 by

Serves 4 to 6 Ingredients:  Extra Virgin Olive Oil 1 onion, small dice 4 garlic cloves, minced Pinch of crushed red pepper, to taste 1 eggplant, 1/2 inch dice (peeling is optional). 1 pound of any type of tomatoes, 1/2 … Continue reading →

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Tomatillo Casserole

Posted on September 13, 2010 by

This recipe was created by Cheryl for those who would like to try tomatillos without the cilantro and chilies that usually go with them.  If you prefer the traditional Mexican flavors add some chilies to the onions and garnish with … Continue reading →

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Puttanesca Sauce

Posted on September 3, 2010 by

Submitted by our own Chef Heather Kurosz Ingredients: 3 Lbs Tomatoes – any variety, diced 1 Bunch Scallions – sliced thin 5 Cloves Garlic – minced 1 Cup Kalamata Olives – pitted & rough chopped 4 Anchovies – minced 1/4 … Continue reading →

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Roasted Tomato Tabbouleh

Posted on September 3, 2010 by

Serves 4, makes about 4 cups Ingredients • 1 cup bulgur wheat • 1 cup boiling water • 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish • 1 cup loosely packed fresh mint leaves, finely … Continue reading →

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Roasted Tomatillo Salsa Verde

Posted on September 3, 2010 by

Ingredients: 12 Tomatillos – cut in half 1 onion (or a couple of large scallions)- cut in half 4 whole garlic cloves 2 Jalapeno peppers (or hot peppers of your choice) cut in half (remove seeds for less heat) 1/2 cup … Continue reading →

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