Tomatillo Salsa, aka Salsa Verde
from Benn, a friend of Open Hands Farm
Hot peppers to taste
4 cloves of garlic
1 bunch of cilantro
2 tsp salt
2 pinches of cumin
Remove husk from tomatillos. Boil tomatillos & hot peppers until they are dull green and soft (15 to 20 min.) OR you can roast the tomatillos and peppers in the oven until tender. Put all ingredients in the food processor and pulse until blended. If too thick, add water.
Makes roughly one pint. Freezes great, we put it in a bag and break off chunks as needed.
Tomato Basil Salad with Shaved Parmesan and Balsamic Reduction
from Farmer John’s cookbook
1 cup balsamic vinegar
2 tsp honey
¼ tsp mined garlic
¼ tsp minced shallot
1 small sprig fresh rosemary
4 medium tomatoes, cored, cut crosswise into ½ inch slices
8 large fresh basil leaves, sliced very finely
freshly ground black pepper
red onion, to taste, sliced as thinly as possible
1-2 ounces Parmesan Cheese, very thinly sliced
¼ cup extra virgin olive oil or more to taste
Put the balsamic vinegar in a stainless steel or ceramic-coated pot over medium-high heat. Add the honey, garlic, shallot, and rosemary sprig. Bring the ingredients to a boil, then reduce to a simmer. Gently simmer the mixture, uncovered, until it has reduced to about 1/3 cup and is the consistency of syrup, about 20 minutes. Remove the pot from the stove and set it aside to cool. Strain if desired.
Arrange the tomato slices on individual plates. Scatter the basil evenly over the tomatoes. Season with salt and pepper to taste. Sprinkle with onion to taste.
Drizzle 1 ½ tsp of the balsamic reduction over each serving. (Don’t drench the plates; the reduction is concentrated and very flavorful—a little goes a long way.) Top each serving with Parmesan slices and drizzle with about 1 Tbsp oil, or more if you desire. Serve immediately.
from Rolling Prairie Cookbook
- 2 Tbsp olive oil
- 4 to 6 garlic, minced or pressed
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 to 5 stalks celery, chopped
- 2 Tbsp chopped fresh parsley
- 4 to 6 Tbsp fresh basil (or 2 tsp dried)
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 3 ½ Tbsp red wine vinegar
- 2 Tbsp honey or brown sugar
- 5 to7 cups water or stock (up to 1 cup red wine may be used as past of the liquid)
- 4 medium-sized fresh tomatoes, diced
- 1 ½ cups green beans, cut or snapped into 1 inch pieces
- 2 cups cooked kidney beans, rinsed and drained
- 8 oz broken spaghetti, cooked
Heat olive oil in a large soup pot over medium heat. Add garlic, onions, carrots, celery, parsley, basil, and oregano and sauté several minutes, until fragrant. Add pepper, salt, vinegar, sweetener, water or stock, tomatoes, and green beans. Bring to a boil, then reduce heat to low and simmer until vegetables are tender but not falling apart. Add the kidney beans and cooked pasta and heat through. If the soup is too thick at this point, add more water, stock, or red wine to thin it. Serve with freshly grated Parmesan or Asiago cheese, crusty French bread, and a crisp green salad.
Pasta With Cherry Tomatoes and Arugula
by Martha Rose Shulman, from The New York Times
- 1 pint cherry tomatoes, halved if small, quartered if large
- 1 plump garlic clove, minced or put through a press (more to taste)
- Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 pound fusille, farfalle, or orecchiette pasta
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomato/arugula mixture, sprinkle on the cheese, and serve.
Makes 4 servings.
Advance preparation: You can make the tomato and arugula mixture a few hours ahead.
from Salsas, Sambals, Chutneys, & Chow Chows Cookbook
- 1 ½ cups fresh tomatillos, shelled & boiled until dull green or 1-12oz can tomatillos, drained
- ½ cup pineapple juice
- ¼ cup white vinegar
- 1 Tbsp minced garlic
- 1 Tbsp minced red or green chile pepper of your choice
- ½ cup chopped cilantro
- 2 Tbsp cumin seeds
- 6 Tbsp lime juice (about 3 limes)
- 3 ripe but firm mangoes, peeled, pitted, and diced small
- 1 red onion, diced small
- 1 red bell pepper, diced small
- 1 green bell pepper, diced small
Mix all together. Will keep refrigerated for 4 to 5 days.
Tomatillo Salsa aka Salsa Verde
from Benn, a friend of Open Hands Farm
- 10 Tomatillos
- Hot peppers to taste
- 4 cloves of garlic
- 1 onion
- 1 bunch of cilantro
- 2 tsp salt
- 2 pinches of cumin
Boil tomatillos & hot peppers until they are dull green and soft (15 to 20 min.) OR you can roast the tomatillos and peppers in the oven until tender. Put all ingredients in the food processor and pulse until blended. If too thick, add water.
Makes roughly one pint.
Roasted Tomato Basil Pesto
From Angelic Organics (adapted from the Seed Savers Calendar, 1998)
This variation on pesto is so delightful it’s amazing that it’s not more common. The roasted tomato flavor is superbly highlighted by the sweet aromatic basil—but a very ripe regular tomato will work well too. Don’t limit this pesto to just pasta; try it on pizzas and roasted potatoes, in an omelet, or over grilled vegetables. You can make an equally delicious variation by using cilantro instead of basil.
- 2 pre-roasted tomatoes or 1 large fresh tomato
- 2–3 cloves garlic, peeled, halved
- 3 tablespoons pine nuts
- 2 tablespoons extra virgin olive oil
- 1 cup fresh whole basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter, softened
- freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
Fresh Tomato Soup
from Simply in Season Cookbook
- 8 medium tomatoes, peeled and seeded if desired, chopped
- 4 or more cloves garlic, minced
Combine in saucepan and cook over medium heat, stirring occasionally, until tomatoes are soft.
- 3 cups water or vegetable juice
- 2 chicken or vegetable bouillon cubes
- 1 tsp sugar
- 2 sprigs of fresh basil
Add, bring to boil, simmer for 5 minutes and serve.
Goes great with grilled cheese and fresh basil sandwiches!
Fried Green Tomatoes with Crispy Cornmeal Crust
from Angelic Organics Kitchen
Green tomatoes are surprisingly wonderful but very different from ripe tomatoes. Bacon drippings were traditionally used to fry green tomatoes, but now only the most diehard Southerners—and a few inspired cooks—do it that way.
- 1/2 cup milk, or 1 egg beaten with 1/4 cup water
- 1/2 cup cornmeal or flour, or a combination
- 1 1/4 teaspoons salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- mild-flavored vegetable oil
- 4 large firm green tomatoes, cored, cut into 1/4-inch slices
1. Line a plate with paper towels.
2. Put the milk or the egg-water mixture in a shallow bowl; set aside. Put the cornmeal or flour in another small, shallow bowl and stir in the salt and pepper.
3. Fill a large skillet 1/4-inch deep with oil. Heat over high heat until the oil just begins to smoke, about 3 minutes.
4. Dip each tomato slice into the liquid, then into the cornmeal or flour. Carefully place the tomato slices in the oil and cook until golden and soft (but not mushy), 3 to 4 minutes on each side (working in batches as necessary). Adjust the heat as necessary to prevent burning.
5. Transfer the fried tomatoes to the paper towel– lined plate to drain. Season with more salt to taste. Serve immediately.
Serves 4 to 6.
Elizabeth Smith’s Marinara Sauce for Freezing
from Elizabeth of Caretaker Farm
- 24 lbs of tomatoes (about 5 gallons)
- 1 can of tomato paste
- 12 onions
- 48 cloves garlic
- 1 2/3 cups olive oil
- 6 bell peppers
- 24 or so bay leaves
- Lots of parsley, oregano, basil, thyme
- Salt to taste
- Lots of pepper
- 3 or 4 cups red wine
Cut tomatoes in half, put juicy side down and roast for about one hour at 400 degrees. Check and drain out liquid every fifteen minutes or so.
Sautee onion, garlic, and peppers. Add tomato paste.
Put roasted tomatoes in a pot and add all other ingredients. Cook for a couple of hours, until desired consistency. Put in bags in freezer.
Makes 14 quarts.