tomatoes
storage tip // the best place to store tomatoes is on the counter top. they never taste as good once they have been refrigerated. they will keep for 5-10 days depending on the variety and how ripe they are when you receive them. eat any with blemishes or cracks first.
4 large tomatoes (3 pounds)
2 tbsp olive
1 onion diced (1 cup)
2 tbsp tomato paste
4 cloves garlic, minced
1 pinch of ground cinnamon
1/2 tsp thyme leaves
2 cups vegetable broth
1 tbsp balsamic vinegar
Score x on the bottom of each tomato with a paring knife. Place tomatoes in large bowl and cover with boiling water. Let stand 5 minutes. Drain and rinse under cold water. Peel away skins, and roughly chop tomatoes, discarding skins and cores.
Heat oil in large pot over medium-high heat. Add onion, tomato paste, garlic and cinnamon; saute 5 minutes, or until onion is golden. Add tomatoes and thyme and saute 5 minutes more. Add broth, and bring to a boil Reduce heat to medium-low, and simmer 15 minutes or until tomatoes are soft. Remove from heat and puree with immersion blender until smooth. Stir in vinegar, and season with salt and pepper, if desired.
2 tbsp olive
1 onion diced (1 cup)
2 tbsp tomato paste
4 cloves garlic, minced
1 pinch of ground cinnamon
1/2 tsp thyme leaves
2 cups vegetable broth
1 tbsp balsamic vinegar
Score x on the bottom of each tomato with a paring knife. Place tomatoes in large bowl and cover with boiling water. Let stand 5 minutes. Drain and rinse under cold water. Peel away skins, and roughly chop tomatoes, discarding skins and cores.
Heat oil in large pot over medium-high heat. Add onion, tomato paste, garlic and cinnamon; saute 5 minutes, or until onion is golden. Add tomatoes and thyme and saute 5 minutes more. Add broth, and bring to a boil Reduce heat to medium-low, and simmer 15 minutes or until tomatoes are soft. Remove from heat and puree with immersion blender until smooth. Stir in vinegar, and season with salt and pepper, if desired.
5 cloves garlic peeled and minced
1 sweet onion, diced
5-6 medium tomatoes, core removed and cut into inch pieces
2 tbsp oil
1 tsp paprika
salt and pepper to taste
Saute garlic and sweet onion in oil in a medium skillet over medium heat stirring occasionally until lightly caramelized. Add tomatoes and paprika. Continue cooking over medium heat stirring for 5 minutes. Reduce heat and continue to simmer for another 10-15 minutes stirring occasionally. Add salt and pepper to taste. Serve with rice or pasta, ideally in combination with mozzarella cheese.
1 sweet onion, diced
5-6 medium tomatoes, core removed and cut into inch pieces
2 tbsp oil
1 tsp paprika
salt and pepper to taste
Saute garlic and sweet onion in oil in a medium skillet over medium heat stirring occasionally until lightly caramelized. Add tomatoes and paprika. Continue cooking over medium heat stirring for 5 minutes. Reduce heat and continue to simmer for another 10-15 minutes stirring occasionally. Add salt and pepper to taste. Serve with rice or pasta, ideally in combination with mozzarella cheese.
1 cucumber diced
1 pint cherry tomatoes, halved (or 4 regular tomatoes cut small)
1 bunch basil, cut julienne
½ cup mozzarella pearls
3 tbsp olive oil
3-4 tbsp balsamic vinegar or to taste
Salt to taste
3-4 pieces of bread, toasted and cubed.
Mix all ingredients except the bread into a large bowl. Add the bread and a bit more balsamic just before serving.
1 pint cherry tomatoes, halved (or 4 regular tomatoes cut small)
1 bunch basil, cut julienne
½ cup mozzarella pearls
3 tbsp olive oil
3-4 tbsp balsamic vinegar or to taste
Salt to taste
3-4 pieces of bread, toasted and cubed.
Mix all ingredients except the bread into a large bowl. Add the bread and a bit more balsamic just before serving.
2-3 pounds red tomatoes(you will get this with your order of regular reds this week)
leaves from 1/2 bunch basil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp ground pepper
Preheat oven to 400 degrees. Cut tomatoes in half and cut out the white flesh by the stem. Place face down in baking dish. Drizzle with oil. Add basil leaves, salt and pepper. Roast for 20 minutes on 400 degrees. Then turn oven down to 200 degrees and roast for another 3-4 hours checking occasionally.
We recommend baking a spaghetti squash and using the slow roasted tomatoes as a sauce with some grated cheese over the whole thing. Or just use a crusty piece of bread or some pasta.
leaves from 1/2 bunch basil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp ground pepper
Preheat oven to 400 degrees. Cut tomatoes in half and cut out the white flesh by the stem. Place face down in baking dish. Drizzle with oil. Add basil leaves, salt and pepper. Roast for 20 minutes on 400 degrees. Then turn oven down to 200 degrees and roast for another 3-4 hours checking occasionally.
We recommend baking a spaghetti squash and using the slow roasted tomatoes as a sauce with some grated cheese over the whole thing. Or just use a crusty piece of bread or some pasta.