The perfect tomatoes are in season...NOW! Red, “meaty”, with juicy flavor you only get from fresh, locally grown, ripened on the vine, & picked the day before you get them TOMATOES! Irresistible! You can feast on them until mid- October. Find them at our Harvest Home Markets.
A Boost for the Body: Tomatoes are bursting with lycopene which helps prevent heart disease and osteoporosis; beta carotene for eye health and potassium to help maintain healthy blood pressure. PLUS vitamins A & C, essential for overall body health!
A mouth-watering treat: Eat them plain or make a quick caprese salad with a bit of olive oil, mozzarella cheese and fresh basil. OR make no-cook fresh tomato sauce, great for hot summer days; serve it cold or hot!
Basic Sauce Ingredients:
1 clove garlic, split
2-1/2 to 3 pounds fresh, ripe tomatoes, unpeeled, cut into 1/4-inch cubes. Mix several different kinds like cherry, yellow, beef-steak, etc
1-1/2 tightly packed tablespoons fresh basil leaves or other favorite herb, torn
3 to 4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
To Make:
1. Rub a pasta serving bowl with the garlic. Add the tomatoes, basil, oil, and salt and pepper. Let stand at room temperature while you cook the pasta, or up to 3 hours.
2. Cook the pasta, drain, add to the bowl and toss everything together. Pass freshly grated Parmesan or Pecorino Romano cheese at the table.
Save some sunny summer flavor for those chilly winter days: Freeze some tomatoes (Click HERE for how-to) or make & freeze extra sauce, salsa or sofrito. Enjoy summer’s perfection NOW and AGAIN in January!
Recipe: Fresh Tomato Sauce
Great when it’s too hot to cook!
Ingredients:
3 cups diced, seeded ripe tomatoes
½ cup finely diced orange bell pepper (optional)
2 scallions - white & pale green parts only - thinly sliced
1 clove garlic, minced
¼ cup extra-virgin olive oil
1 cup (4 oz) crumbled feta cheese
½ cup Kalamata olives, pitted & coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoons red-wine vinegar
1 tablespoons lemon juice
To Make:
Combine tomatoes, bell pepper, scallions, garlic & oil in a large bowl. Toss to mix well.
Add feta cheese, olives, basil, vinegar, & lemon juice. Toss again. Then season with salt and pepper.
'Make Ahead' Tip:
Prepare through Step 1.
Cover and let stand at room temp for up to 1.5 hours.
Add remaining ingredients. Serve with hot or cold pasta.
Recipe Variations & Tips:
"Slightly Cooked" Fresh Pasta Sauce:
Heat olive oil in a skillet & add tomatoes, peppers, scallions, garlic.
Cook for 5 to 10 minutes or until tomatoes are soft. Stir to avoid sticking. Add a little water if needed.
Remove from heat, add the rest of the ingredients listed & let sit for 15 - 30 minutes for flavors to mix.
Alternative ingredients: Use the basic sauce recipe & be creative
Try orange or yellow peppers instead of green to enhance the tomato flavor.
Add ¼ cup of red onion instead of scallions.
Try adding oregano or cilantro.
Tips & Tricks:
Freezing salsa can be a little tricky. Learn how HERE
How to peel a tomato: Bring a large pan of water to a boil. Drop in fresh tomato for about a minute until the skin splits. Remove with fork or slotted spoon. Let cool a bit. Skin will slide off easily.
Don’t forget to add fresh summer tomatoes to salads, soup, stir-fry or stews. Great in almost anything!
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