INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.
 

INGREDIENTS
1/2 cup lemon juice
1 Tab. Canola oil
1 Tab. Olive oil
1 tea. White sugar
1/2 tea. Salt
1/4 tea. Ground black pepper
1 bunch kale– cut into bite size pieces
1 large tomato, seeded & diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
 
​DIRECTIONS
Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine.
 
 
Prep Time: 10 Minutes
Ready: 10 Minutes
Servings:4
 

INGREDIENTS
3 large, ripe tomatoes
1/2 med. Red onion
1 Tab. Fresh basil leaves
1 clove garlic, minced
2 Tab. Olive Oil
1/2 tea. Salt
1/4 tea. Black pepper
1 tea. Fresh oregano
 
DIRECTIONS
1. Slice tomatoes and onions into a large bowl.
2. Chop the basil and sprinkle over tomatoes and onions. Add minced garlic.
3. Add remaining ingredients and mix well. Refrigerate for 1 hour.
 
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
 

INGREDIENTS
10 ripe tomatoes
2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 tsp. Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tbsp. tomato paste
 
DIRECTIONS
Bring a pot of water to a boil.  Have ready a large bowl of iced water.  Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.  Remove with slotted spoon and place in ice bath.  Let rest until cool enough to handle, then remove peel and squeeze out seeds.  Chop 8 tomatoes and puree in blender or food processor.  Chop remaining two tomatoes and set aside.
 
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.  Pour in pureed tomatoes.  Stir in chopped tomato, basil, Italian seasoning and wine.  Place bay leaf and whole celery stalks in pot.  Bring to a boil, then reduce heat to low, cover and simmer 2 hours.  Stir in tomato paste and simmer an additional 2 hours.  Discard bay leaf and celery and serve.
 

INGREDIENTS
1/3 cup plus 2 Tab. Olive oil, divided
1 clove garlic, minced
1 med. Eggplant, peeled and sliced into discs
 2 large fresh tomatoes, sliced
1 pound soft, fresh mozzarella, sliced into rounds
1 large bunch  fresh basil, chopped
1/4 cup balsamic vinegar
1/2 tea. Sea salt
 
DIRECTIONS
1. In a small bowl, mix together 2 Tab. of olive oil with the minced garlic. Brush eggplant with the mixture.
2. Grill it on both sides just until it begins to soften-about 10 mins. Set aside. This can be done a day ahead and refrigerated.
3. Arrange the tomatoes, cheese basil and eggplant slices attractively on a platter.
4. Whisk together remaining 1/3 cup oil and vinegar, and drizzle over salad just before serving. Sprinkle with salt
 
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
 

INGREDIENTS
48 ounces tomato juice
1 tsp garlic, minced
3/4 c red onion, chopped
2 English cucumbers, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 pounds  fresh tomatoes, peeled, seeded and chopped
3 1/2 tsp kosher salt
4 tbsp.  red wine vinegar
 
DIRECTIONS
Combine ingredients in a large good processor or blender, and pulse to desired consistency.
Cover tightly and refrigerate at least 4 hours or overnight.  The longer it chills, the more flavorful it will be.
 
Yield: 10-12 servings
Prep Time:  30 minutes
Total Time: 4 hours,  30 minutes (includes 4 hours refrigeration)
Difficulty Rating:  Easy
 
Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor.  Use within a week.
 

INGREDIENTS
5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
2 tablespoons white wine vinegar
Salt and pepper to taste

DIRECTIONS 
In a large bowl, combine all ingredients.  Toss and add salt and pepper to taste.  Chill and serve.
 

INGREDIENTS
1 cup fresh tomatoes diced
1/2 cup corn kernels( or frozen)
 1/2 cup onion, diced
 2 cloves garlic, minced
 2 tbsp. squeezed lime juice
 2 tbsp. fresh cilantro, finely chopped
salt, to taste
 
DIRECTIONS
Combine all ingredients.
 
Serve with fresh veggie or corn chips, or top of tacos
 
Serves 6
 

INGREDIENTS
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut into wedges
1 jalapeno pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
 
DIRECTIONS
Husk corn and remove silk with a stiff brush; rinse.  Cook corn in boiling, lightly salted water for 3 minutes.  Remove corn; let cool.  Cut corn of the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side or the corn.  Rotate and repeat until all sides are removed.  Use a spatula to gently move planks to salad.
 
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper.  Transfer to serving bowl; top with corn.
 
Drizzle with vinegar and olive oil.  Season to taste with salt and pepper.  Serve at room temperature.  Makes 10 to 12 servings.