2lb Sensational Sara tomatoes (remove vine & stems then rinse)
3 tbsp. oil olive
2 tsp flake or kosher salt
1 bulb garlic (about 6 peeled cloves)
1 medium yellow onion (diced)
1 bunch basil (chopped)
2 cups vegetable or chicken broth
1.5 cups heavy cream or coconut milk
2 tbsp. butter
Salt and pepper to taste
Crushed red pepper to taste
Place whole tomatoes in roasting pan calyx side down. Sprinkle with 2tlbs olive oil and salt. Place in oven on broil at 500 degrees for 30-45 minutes or until browned on top and tomatoes split open. At halfway point throw garlic cloves on top. Then remove from oven and let cool in pan for 10 mins.
While tomatoes are in the oven, caramelize onions in skillet on stovetop with remaining 1 tbsp. olive oil. Remove from heat and let cool.
In blender or food processor place roasted tomatoes and garlic add caramelized onion. Add half of chopped basil and all of broth then blend on high for 2 mins.
Heat butter in heavy bottom saucepan on stove top. Pour tomato mixture in saucepan on med heat until simmer then reduce heat to low. Add heavy cream and stir.. Salt and pepper to taste. Continue to simmer for 10 mins while stirring frequently.
Ladle into soup bowls and garnish with remaining basil. Add crushed red pepper to taste. A nice side would be to serve with crusty bread, and cheese of choice.
Note: Make recipe vegan by replacing heavy cream with coconut milk, chicken stock with veggie stock and regular butter with vegan butter.
1 dry pint Village Farms Cabernet Estate Reserve® tomatoes
1 ripe avocado, pitted and peeled
¼ teaspoon kosher salt
⅛ cup cilantro leaves, plus more for garnish
3 tablespoons Greek yogurt
1½ tablespoons freshly squeezed lime juice
Hot sauce to taste
Tortilla chips, for garnish
Using a small sharp knife, cut a very thin slice off the bottom of each tomato so it will sit flat. Then cut a slice off the top of each tomato. Use the knife to cut around the inside of the tomato and scoop out the seeds and flesh. Turn them upside down on a paper towel-lined plate and set aside.
In a food processor (preferably a mini one), combine the avocado, salt, cilantro, yogurt, lime juice, and a few dashes of hot sauce. Puree until completely smooth. Adjust seasonings as needed. Set aside. It can be stored in the refrigerator for a few hours if packed into the smallest possible container with plastic wrap pressed onto the surface.
When ready to serve, transfer the avocado crema to a plastic piping bag, or into the corner of a resealable plastic bag. Snip the end off the piping bag or one corner of the resealable bag, and gently squeeze the crema down to the tip, and twist the bag at the top.
Turn the tomatoes over on a plate, and gently squeeze the bag to fill each tomato. Garnish each tomato with a broken piece of tortilla and a sprig of cilantro.
finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
*You may also like: additional cheese for topping
Heat oven to 400 degrees. Place a small flameproof baking dish over medium heat and add the oil (if you only have a ceramic baking dish, heat it in the oven). Add the garlic, and cook, stirring, until golden brown all over, about 5 minutes. Scoop the garlic out, and set aside. Leave the oil in the dish.
Add the tomatoes with the salt and red pepper flakes, and toss to coat.
Slice the mozzarella, and tear into smaller pieces, tucking them among the tomatoes. Tuck the basil leaves in.
Sprinkle the Parmesan over the top and place in the oven. Bake 15 minutes, until bubbling. Broil briefly to brown the top, watching carefully.
Serve immediately with the crusty bread. Keep warm on a hot plate if not serving immediately.
1 lb lean ground turkey (could also use beef, if desired)
2 cups cubed pumpkin (divided)
1 package (ours was 17.6 ounces) of Pappardelle Pasta
1 small tub (8 ounces) Mascarpone cheese (room temp)
1 and ½ cups shredded mozzarella cheese (divided)
salt and pepper to taste
5 cloves garlic (minced)
1 small yellow onion (fine diced)
1 small red pepper (fine diced)
1 tbsp. Italian seasoning
½ tsp smoked paprika
⅛ tsp (a small pinch!) of nutmeg
¼ tsp cinnamon
2 tbsp. plain tomato paste
⅓ cup grated parmesan cheese
finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
*You may also like: additional cheese for topping
Pre-heat oven to 400 degrees and line two baking sheets with parchment paper/foil. Set aside.
Cube pumpkin (skin off) into bite-sized pieces and transfer to baking sheet. Drizzle cubes with olive oil, then add a bit of salt and pepper until they are well coated.
Next take 1 and ½ pints of Heavenly Villagio Marzano® tomatoes and arrange on second baking sheet. Drizzle with a bit of olive oil and sprinkle with salt.
Roast pumpkin and tomatoes at 400 degrees for 30-45 min, flipping pumpkin once. Tomatoes may be done first- if so, just remove them and set aside.
In a large pot over medium-high heat drizzle olive oil, then add garlic, onion and pepper. Sauté until fragrant and onion begins to soften, approx. 4 minutes.
While doing the above, transfer roasted tomatoes (put about 10 off to the side) to blender and pulse a couple times until your tomatoes have a chunky sauce consistency. Set aside.
Next, add in your ground turkey, using a wooden spoon to carefully break it up as it cooks.
Add in Italian seasoning, smoked paprika, nutmeg and cinnamon. Stir until seasonings are well combined with turkey.
Now, add pulsed tomatoes only (you will still have some reserved on the side) to pot as well as roasted pumpkin (again, reserve about 10 pieces of pumpkin or so) and tomato paste. Work pumpkin and tomatoes into turkey mixture.
Simmer sauce mixture for approx. 15 min. or until well-combined, and has a thicker, sauce consistency. Remove sauce from heat and set aside.
While sauce simmers, prepare pasta per package instructions then remove from heat and drain. To make cheese mixture: combine mascarpone (room temp), 1 cup only of the mozzarella and parmesan cheese. Stir well until combined.
Now, gently combine pasta and cheese mixture.
Once combined, add in approx. half of your sauce, or enough to fully coat pasta and then some.
In a large oven-safe skillet or dish, layer pasta and cheese mixture with sauce, ending with pasta mixture on top.
Add the remaining roasted tomatoes as well (scatter throughout dish), and top with any additional sauce, as desired.
Bake approximately 25 minutes. Then topping with remaining mozzarella and bake an additional minute or so, until cheese is melted.
While dish bakes, take the remaining ½ pint of tomatoes, cut them in half lengthwise, or slice, as shown, for topping.
Remove dish from oven, top with fresh cuts and slices of tomato, pumpkin cubes and parsley and sage as desired.
1 medium-sized cucumber (very finely diced or shredded)
1 and ½ tsp dried basil
salt and pepper to taste
15- 20 Heavenly Villagio Marzano® Tomatoes
a bunch (or two) of green onions
*You will also need a couple of skewers (see below) and a nice platter for presentation.
Start off by making your filling: combine cream cheese, cucumber and basil in a bowl. Mix to thoroughly combine. Add salt and pepper to taste. Set in refrigerator once done until ready to use (this will help it firm up a bit, which will make stuffing easier).
Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
Then, using a small spoon or the knife, scrape out as much of the seeds/insides as possible. Set tomatoes aside, repeating until you are done with all of them.
Next, take a skewer and poke a hole in the bottom of the tomato (opposite your cuts), ensuring that the hole is large enough for a green onion piece to fit inside (you may need to poke a couple holes close together for a large enough opening). Repeat until you have done this with each tomato. Set aside.
Next, get out your filling from the refrigerator and stuff tomatoes as shown. Once done, place green onion piece in prepared hole. Continue until all are done.
Arrange tomato tulips into a bouquet on a platter or larger plate. Use extra green onions to wrap bouquet, or add more greenery for presentation, as shown.
1 to 2 tbsp maple syrup (more or less depending on preference)
1 bag of pre-shredded hash browns (thawed). We used the Simply Potatoes brand; 20 oz bag
1 and ½ cups shredded sharp cheddar cheese
salt and pepper to taste
milk if desired (for eggs)
1 to 2 pints Maverick Mix® Tomatoes
chopped parsley, if desired for garnish
Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
Heat a small amount of olive oil in a large skillet over medium-high heat.
Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
Add in maple syrup, stirring it around and coating sausage with it in the process. Cook another minute or so, until syrup is thickened a bit.
Remove pan from heat and set aside, allowing sausage to cool off a little.
Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
Now it's time to fill your muffin tins: take a small amount of the sausage/cheese mixture and place it into each prepared well. With the back of a spoon, work mixture up the sides of the wells, adding more as necessary. *Please note: hash brown mixture will get smaller/ shrink as they cook, so overfill/ bring mixture up and out of the wells a bit, to ensure their nest form, as shown above, once cooked.
Cook nests in the oven for approximately 30 min. or until edges are crisp/ lightly browned. *Please note: oven times vary. Check on nests every 5 minutes or so, after the initial 15 minutes. Once done, remove pan from oven.
While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
Also, while nests cook: briefly cook your tomatoes. Transfer tomatoes to a pan with a little bit of olive oil over low heat. Cook until just slightly blistered. Then remove from heat.
When everything is ready it is time to assemble your nests: Place scrambled eggs in individual nests, and top with a few tomatoes each. Sprinkle with additional salt and pepper and parsley as desired for garnish.
Add all ingredients to the pan and bring to a simmer.
Once the cranberries and tomatoes start bursting and the sauce starts to thicken, turn off heat and using an immersion blender or regular blender, process until smooth or to desired consistency. Feel free to leave the sauce chunky as well!
Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.
Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
Whisk until the dry ingredients are combined.
Add the eggs, cream, butter and vanilla to the bowl.
Use your hands to mix everything together until incorporated and combined.
Use a rubber spatula to fold in the feta and chopped sage.
Transfer the dough to a cutting board and form into a large circle with your hands. Use a sharp knife to cut into size large triangles.
Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.
When the scones are done baking, transfer to a cooking rack then serve with the jam.
Other possible add-ons: melty queso dip, Chalula, or black beans.
For the Street Corn:
3 ears of corn, cut off the cobb
1 tbsp avocado oil (or sub olive oil)
Juice from ½ a lime
1 tsp chili powder
1 tbsp Siggi’s plain yogurt
2 tbsp queso fresco
For the taco meat (optional):
½ pound ground beef
½ cup cooked quinoa
½ cup grated sweet potato
1 tbsp taco seasoning
In a large skillet pan over medium heat, combine the corn kernels, avocado oil, and lime juice. Saute for 5 minutes, stirring frequently. Corn should get lightly browned, but not burned. Then, stir in chili powder, yogurt, and queso fresco. Set aside.
Preheat the oven to 425 degrees.
In another large skillet pan over medium heat (or the same one emptied/wiped), saute the ground beef, quinoa, and grated sweet potato for approximately 5 minutes, stirring frequently. Beef should be browned and cooked through (no pink). Set aside.
Time to assemble your nachos!
On a large sheetpan, lay out the tortillas chips in a single-ish layer. Top with ½ the shredded Mexican cheese. Then add any remaining tortilla chips and then top again with the rest of the Mexican Cheese. Spoon the Mexican street corn mixture on top of the chips evenly. Then add on the taco meat (optional). Then top with crumbled queso fresco. Bake for 10-12 minutes. You want the cheese to be melted on the nachos and the chips to be lightly browned, but not burned!
Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
Feel free to arrange based on preference --- for example, I only put the red onion and guac on one half because my daughter and husband don’t love those.
1 (15 oz) can unsalted chickpeas (rinsed and drained)
2 garlic cloves
3 tbsp water
*You will also need fresh thyme, grated or shaved parmesan cheese, and a couple additional tomatoes (sliced in half).
Pre-heat oven to 400 degrees.
In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
Spread tomatoes in an even layer on a rimmed baking sheet.
Roast tomatoes in the preheated oven for approximately 30 minutes.
While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
more olive oil or a splash of water.
When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.
Toss tomatoes with oil, salt and pepper. Set aside.
Unroll puff pastry on baking sheet lined with parchment paper and cut into 9 squares. Roll in edges of puff pastry slightly to create a frame. Top each square with 1 tsp. pesto, feta and a tomato slice.
Using a sharp serrated knife, thinly slice the tomatoes. Salt them and place them on a cutting board. After a few minutes, transfer them to a paper towel and place another paper towel on top to remove as much liquid as possible. Wash and dry the sage leaves.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together the eggs, then stir in the milk and olive oil.
When the oven is preheated, place the butter in a 9 x 13” pan and place the pan in the oven for a few minutes to melt the butter. Once the butter has melted, brush it over the entire pan. Arrange tomatoes and sage leaves on the bottom of the pan (ours fit 6 rows of 4 tomatoes; make sure to place the sage leaves upside down).
Pour the wet ingredients into the dry ingredients and stir until just combined. As carefully as possible, slowly pour the batter over the tomatoes and sage leaves, making sure not to move the rows of tomatoes. Smooth out the top with a spatula.
Place the pan in the oven and bake about 30 minutes, until the sides are browned (if your oven is uneven, at 15 minutes, rotate the pan for even baking). Remove from the oven and run a sharp knife around the edges, then carefully invert it onto a baking sheet. Top with a thin layer of finely grated Parmesan cheese and broil on high for 3 to 4 minutes until crisp.
Cut into pieces and serve warm (or at room temperature). To store, wrap the remaining pieces in aluminum foil and store refrigerated or frozen. Prior to serving, reheat in a 350F oven until warmed through and crisp (the bread becomes very dry when cold, so reheating for a few minutes in the oven is preferable.)
On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
1 Egg white
½ tsp Milk
1 tsp Fresh thyme
Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.
Slice the baguettes in cross sections ½ inch thick; lay out on a baking tray and drizzle liberally with the ¼ cup olive oil. Bake in a 350°F oven until just golden and crisp on the exterior, but retaining a soft core.
Toss the chopped roma tomatoes and the artichokes with olive oil and vinegar. Make sure to save any juice from chopping roma tomatoes and add back into mix. Add the fresh herbs, then season with salt and pepper to taste then spoon mixture onto the crostini. It is important not to dress crostini too far ahead otherwise they will lose crisp texture due to moisture being absorbed.