Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Basil Turkey Soup

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Tomato Basil Turkey Soup
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Ingredients
  • 2 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • 1 cup yellow onion (chopped)
  • 3 cups chicken broth
  • 1 (28 oz) can roasted crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp dried oregano, and salt and pepper to taste
  • 2 containers Village Farms heavenly villagio marzano tomatoes
  • olive oil
  • 1 lb leftover tukey meat, cut up/shredded
  • fresh parmesan cheese and approx.
  • 1 cup basil (rough chopped) for topping
Instructions
  1. Heat butter and a few drizzles of oil in a large soup pot. Add garlic and sauté on medium-high heat until fragrant.
  2. Next, add onions and cook for approx. 5 min. until fragrant and semi-caramelized.
  3. While onions are on stovetop, roast the two containers of heavenly villagio marzano tomatoes- cut in half, then toss with a bit of olive oil and salt and pepper. Roast on 425 for 15-20 min.
  4. Add broth, crushed tomatoes, heavy cream and a bit of salt and pepper; stir to combine.
  5. Allow mixture to start to boil, then reduce heat to medium. Allow to simmer for approx. 10 min., stirring occasionally.
  6. While mixture cooks, re-heat approximately 1 pound of turkey. Once reheated, set aside.
  7. Once the tomatoes are roasted, remove from oven. Transfer ½ of them to the soup pot/mixture. Set remaining tomatoes to the side.
  8. Use an immersion blender to completely combine with the remainder of the mixture. Add in oregano and stir.
  9. Next, add in turkey meat and remainder of tomatoes. Taste for salt and pepper and adjust as needed.
  10. Top with basil and parmesan. Serve immediately.

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Leftover Thanksgiving Turkey Deliciously Transformed

Dinner

Heavenly Villagio Marzano®

Lunch

Burrata and Tomato Hand Pies

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Burrata and Tomato Hand Pies
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Yields: 7-8 Hand Pies
 
Ingredients
  • 1 pint of Heavenly Villagio Marzano® tomatoes
  • 2 cups flour (plus more for floured surface)
  • 1 tbsp. white sugar
  • 1 tsp salt
  • 2 full sticks unsalted butter; cubed (refrigerated)
  • 2 large eggs (divided)
  • 2 tbsp. heavy whipping cream
  • 2 drizzles of olive oil
  • 3 cloves of garlic (pressed or minced)
  • 1 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp Italian seasoning, salt and pepper to taste
  • 1 large ball / 4 oz. of Burrata cheese (divided between pies)
  • 1 handful of fresh basil (basil cut into thin strips, then in half)
Instructions
  1. Start off by making your dough (this will take at least 1 hour, so do this ahead of time). *You can use a store-bought, pre-made dough to make these quicker. If doing that skip this step and go to step 5.
  2. Combine flour, sugar and salt in a mixing bowl and whisk gently to combine.
  3. Add your cubed butter into the mixture. Work it in, using your hands as necessary, work it until small balls start to form with the cold butter and flour. Set aside.
  4. In a separate bowl, combine together whipping cream and 1 egg. Whisk until combined and smooth. Then, add to the flour mixture from the previous step and knead, knead, knead, until dough starts to form. Once dough is formed and in a ball, cover/wrap with plastic wrap and refrigerate for at least 1 hour or more.
  5. While tomatoes cook, mix together cornstarch and lemon juice. Once completely combined, and tomatoes are semi-broken down add slurry to your tomato/garlic mixture and cook until thickened up. Season with salt, pepper and Italian seasoning and set aside to cool.
  6. Once the dough has chilled for at least one hour, remove from the refrigerator and pre-heat the oven to 385 degrees. Also line a large, rimmed baking sheet with parchment paper and set aside.
  7. Now for the fun part: roll dough out to approx. ¼ inch or so thick on a lightly floured counter. Then using a circular cutter or even the rim of a cup, cut out a bunch of circles. The exact number of hand pies you can make will depend on the size of circles, we got 7 pies (14 circles) out of ours.
  8. Once you have your circles, place filling inside the center of half of the circles. Take a small piece of Burrata and place on top of filling, with a sprinkle of fresh basil.
  9. Now, take your remaining (1) egg, and whisk until completely beaten. Using a pastry brush, brush the outer edges of the circle with the filling on it. Immediately place a second circle over top of the filling and stretch over to allow the edges to come together. Crimp edges using a fork or fingers to seal the filling inside. Cut a slit or two on the top of your pies, and lightly brush the tops of pies with remaining egg.
  10. Transfer pies to prepared baking sheet and bake at 385 degrees for 25- 30 min. Cook times can vary slightly so keep an eye on pies so they do not overcook.
  11. Once done, enjoy, or refrigerate to enjoy later. These are perfect for a lunchbox, lunch at home, dinner, etc. Y-U-M!

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Back to School Made Easy

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

Italian Sausage, Tomato, Tortellini Soup

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Italian Sausage, Tomato, Tortellini Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 2 pints Heavenly Villagio Marzano® tomatoes, cut into thirds cross-wise
  • 1 tbsp. olive oil
  • 1 lb. fresh sweet Italian chicken sausage, cut into 1-inch-thick rounds
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • 3 c chicken bone broth (may substitute bone broth + water with straight soup broth)
  • 4 c water
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 bunch kale, stems removed
  • 12 oz. tortellini, fresh
  • ¾ c milk
  • ¼ c butter, room temperature
  • ¼ c shaved Parmesan cheese
Instructions
  1. Heat a large soup pot over medium-high heat.
  2. Add olive oil, chicken sausage, shallots and garlic to the pot and sauté for five minutes.
  3. Add bone broth, water, tomatoes, salt, black pepper and red pepper flakes. Whisk until broth and water are well combined.
  4. Bring to a boil and then lower to a simmer for 15 minutes.
  5. Add kale, tortellini, milk and butter. Stir to combine.
  6. Simmer for 5 minutes, just long enough for the pasta to cook.
  7. Serve with fresh parmesan cheese sprinkled atop.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Cozy Italian Date Night In

Appetizers

Heavenly Villagio Marzano®

Tomato and Mozzarella Dip

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Tomato and Mozzarella Dip
Yields: 6
 
Ingredients
  • 1 10 oz. dry pint Heavenly Villagio Marzano tomatoes, halved lengthwise
  • 2 Tbsp. olive oil
  • 2 to 3 cloves garlic, thinly sliced
  • ¼ tsp. kosher salt
  • Big pinch red pepper flakes
  • 8 oz. fresh mozzarella (not in water)
  • 8 basil leaves, torn in half
  • ½ cup grated Parmesan cheese
  • Crusty bread, sliced and toasted
  • 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
Instructions
  1. 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.
  2. Add the tomatoes with the salt and red pepper flakes, and toss to coat.
  3. Slice the mozzarella, and tear into smaller pieces, tucking them among the tomatoes. Tuck the basil leaves in.
  4. Sprinkle the Parmesan over the top and place in the oven. Bake 15 minutes, until bubbling. Broil briefly to brown the top, watching carefully.
  5. Serve immediately with the crusty bread. Keep warm on a hot plate if not serving immediately.

Recipe and photography by Susan Spungen

Read – Unfussy Holidays

Appetizers

Heavenly Villagio Marzano®

Autumn Pasta Bake

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Autumn Pasta Bake with Homemade Pumpkin Tomato Sauce
Author: 
Yields: 10
 
Ingredients
  • 2 pints Heavenly Villagio Marzano® tomatoes (divided)
  • 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)
  • olive oil
  • 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
Instructions
  1. Pre-heat oven to 400 degrees and line two baking sheets with parchment paper/foil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Next, add in your ground turkey, using a wooden spoon to carefully break it up as it cooks.
  8. Add in Italian seasoning, smoked paprika, nutmeg and cinnamon. Stir until seasonings are well combined with turkey.
  9. 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.
  10. Simmer sauce mixture for approx. 15 min. or until well-combined, and has a thicker, sauce consistency. Remove sauce from heat and set aside.
  11. 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.
  12. Now, gently combine pasta and cheese mixture.
  13. Once combined, add in approx. half of your sauce, or enough to fully coat pasta and then some.
  14. In a large oven-safe skillet or dish, layer pasta and cheese mixture with sauce, ending with pasta mixture on top.
  15. Add the remaining roasted tomatoes as well (scatter throughout dish), and top with any additional sauce, as desired.
  16. Bake approximately 25 minutes. Then topping with remaining mozzarella and bake an additional minute or so, until cheese is melted.
  17. While dish bakes, take the remaining ½ pint of tomatoes, cut them in half lengthwise, or slice, as shown, for topping.
  18. Remove dish from oven, top with fresh cuts and slices of tomato, pumpkin cubes and parsley and sage as desired.
  19. Serve immediately.

Recipe and photography by Lunches and Littles

Read – Cuddle Up To Comfort Food

Dinner

Heavenly Villagio Marzano®

Lunch

Grilled Portobello BLT “Pizzas”

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Caprese Salad with Grilled Peaches
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 1 cup Heavenly Village Marzano® tomatoes Sliced in half, lengthwise
  • 4 large Portobello mushrooms
  • 2 tbsp. olive oil
  • 1 tsp Kosher salt
  • 1 cup pesto homemade or store-bought
  • 2 cups fontina cheese shredded
  • 1 cup pancetta cubed and cooked until crisp
  • 1 cup fresh baby arugula
  • • ½ cup Parmesan cheese grated, for garnish (optional)
Instructions
  1. Turn your grill onto medium high.
  2. Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
  3. Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
  4. Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
  5. Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
  6. Spread each cap with ¼ cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
  7. Place back on the grill and cover. Cook for about 6 to 7 minutes, until cheese has melted and is bubbly.
  8. Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!

Recipe and photography by Kris and Wesley from How to Feed a Loon

Read- Get Your Grill on This Labor Day

Appetizers

Heavenly Villagio Marzano®

Stuffed Tomato Tulips

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Stuffed Tomato Tulips
Author: 
Prep time: 
Total time: 
Yields: 8
 
Ingredients
  • 1 package (8 oz) cream cheese (softened)
  • 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.
Instructions
  1. 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).
  2. Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Set out and enjoy!

Recipe and photography by Lunches and Littles

For full instructions and photo tutorial read – Fun Easter Dishes for the Family

Dinner

Heavenly Villagio Marzano®

Lunch

Individual Baked Spaghettis

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Individual Baked Spaghettis
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4-6
 
Ingredients
  • Individual Baked Spaghettis
  • 1 Lb. Pasta
  • 1 Lb. Ground Bison or Ground Beef
  • 1 Tbsp. Olive Oil
  • ½ Cup Finely Diced Onion
  • 2 Finely Minced Garlic Cloves
  • 20 Oz. Village Farms Heavenly Villagio Marzano®
  • 2 Tbsp. Italian Seasoning
  • 1 Tsp. Brown Sugar (optional)
  • 2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 2 Tbsp. Fresh Basil
  • 2 Cups of Shredded Mozzarella Cheese
Instructions
  1. Bring a large pot full of water to a boil.
  2. Add pasta and let cook until tender.
  3. Heat a large skillet over medium heat.
  4. Add olive oil and bison and brown the meat, about ten minutes.
  5. Add chopped onion and garlic to the meat and continue to cook another five minutes.
  6. Meanwhile, add tomatoes to a food processor or blender and puree until the consistency of crushed tomatoes.
  7. Add pureed tomatoes along with the Italian seasoning, brown sugar, salt, and pepper and stir to combine all ingredients.
  8. Let sauce simmer for about fifteen minutes.
  9. Taste test and adjust seasonings if necessary.
  10. Add fresh basil and stir in for the last minute of cooking. Turn off heat.
  11. Drain pasta and snip noodles with kitchen shears to make it easier for little ones to eat if desired.
  12. Add both the pasta and the sauce to a large bowl and stir to combine.
  13. Sprinkle with cheese and bake for 20 minutes or until cheese is golden and bubbly.

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Dinner

Heavenly Villagio Marzano®

Lunch

Black Eyed Pea Stew with Tangy Tomato Relish

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Black Eyed Pea Stew with Tangy Tomato Relish
Author: 
 
Ingredients
  • Black Eyed Pea Stew
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced
  • 3 Cups Dried Black Eyed Peas (that have been soaked overnight)
  • 1 Bundle of Collard Greens
  • 1 Lb. of Ham Hocks
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Bay Leaf
  • 6 Cups Chicken Stock
  • 1 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • For the Tomato Relish
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced small
  • ¼ Cup Finely Diced Onion
  • 1 Tbsp. Peppercorns
  • 1 Tbsp. Salt
  • 1 Tbsp. Sugar
  • 1 Cup Vinegar
Instructions
  1. Heat a large Dutch oven over medium high heat. Add oil.
  2. Add ham hocks and brown on all sides.
  3. Remove the ham hocks from the pan and set aside.
  4. Add diced onion, garlic, and bay leaf.
  5. Season with salt and pepper and sauté until onion is translucent.
  6. Add in Village Farms Heavenly Villagio Marzano® tomatoes at this time and scrape up any bits that have accumulated on the bottom of the pan. Season again with salt and pepper.
  7. Add in black eyed peas at this time and cover with chicken stock. Stir to combine and then add ham hocks back into the stew.
  8. Add in collard greens at this time, slowly wilting them into the stew.
  9. Season again with salt and pepper and bring to a boil.
  10. Reduce heat to a simmer and let cook 3-4 hours until beans are tender and meat is falling apart.
  11. Taste test for salt and pepper and then serve with tomato relish.

Recipe and photography by My Diary of Us

Read- Cheers to a Lucky New Year

Dinner

Heavenly Villagio Marzano®

Lunch

Skillet Chicken with Tomatoes & Green Beans

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Skillet Chicken with Heavenly Villagio Marzano® Tomatoes & Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 4 Chicken Thighs
  • 15 oz. Village Farms Heavenly Villagio Marzano® Tomatoes
  • 1½ Cups of Green Beans
  • 1 Minced Garlic Clove
  • ¼ Cup Chicken Stock
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • ½ Tsp. Sumac (optional, can sub paprika)
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Fresh Lemon Juice
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat a large skillet over medium high heat.
  3. Season chicken on both sides with ½ of the salt and pepper and all of the sumac.
  4. Add oil to the hot skillet and add chicken skin side down to sear on both sides.
  5. Sear for 5 minutes or until chicken skin easily releases from the pan and flip and repeat on the other side.
  6. Bring pot of water to a boil and then add green beans to blanche for 2 minutes and then drain.
  7. Remove the chicken from the pan and add tomatoes at this time along with the garlic and slightly char the tomatoes for 2-3 minutes.
  8. Add in green beans, season with the rest of the salt and pepper, and then nestle the chicken back into the pan in between the tomatoes and green beans.
  9. Place into the oven for 15-20 minutes until chicken is cooked through and skin is crispy.
  10. Squeeze lemon juice over the whole dish when it comes out of the oven and serve immediately.

Recipe and photography by My Diary of Us

Breakfast

Heavenly Villagio Marzano®

Savory Tomato Waffles

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Savory Tomato Waffles
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 10 Waffles
 
Ingredients
  • For the waffles:
  • 12 Heavenly tomatoes, divided
  • 1 tbsp olive oil
  • ½ tbsp tube basil paste (or sub 20 fresh basil leaves)
  • 1 ¼ cup unsweetened almondmilk, divided (or sub regular milk)
  • 2 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp granulated monkfruit (or sub sweetener of choice)
  • 1 tbsp apple cider vinegar
  • 2 eggs
  • For serving:
  • 4 – 5 fried eggs
  • 4 pieces of bacon, cooked and crumbled
  • A pinch of red pepper flakes
Instructions
  1. Preheat oven to 425 degrees. Cut 8 of the Heavenly tomatoes in half, longways, and then lay them in a single layer on a prepared baking sheet. Bake/roast for 10 minutes.
  2. In a large measuring cup, combine the olive oil, basil paste, ½ cup almondmilk, and the roasted tomatoes. Blend until smooth. Then, set aside.
  3. Dice the remaining 4 Heavenly tomatoes. Then set aside.
  4. In a large mixing bowl, combine the flour, baking powder, sea salt, and monkfruit. Whisk until combined.
  5. Then, stir in the remaining ¾ cup almondmilk, apple cider vinegar, 2 eggs, roasted tomato mixture, and fresh diced tomatoes. Stir until just combined. If it seems to dry, add a splash more almondmlk.
  6. Heat your waffle iron per owner instructions. Lightly spray cooking spray into iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to re-spray your waffle iron as necessary.
  7. Once cooked, stack up a couple of your waffles and adorn with a fried egg, bacon crumbles, and crushed red pepper flakes (optional).
  8. If you like things sweeter, feel free to add a bit of maple syrup on top… or tomato jam!
  9. Please note: I used a mini waffle maker for these (I just think mini is more fun!). I used this one here, which yields waffles that are approximately 4 inches in diameter.

Recipe and photography by Nosh and Nourish

Read – Tomatoes All Day Long

 

Appetizers

Heavenly Villagio Marzano®

Sweet & Spicy Roasted Tomato Salsa

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Sweet & Spicy Roasted Heavenly Villagio Marzano® Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6
 
Ingredients
  • 1 pound heavenly villagio marzano® tomatoes
  • 1 – 1 and ½ tbsp olive oil*
  • 3 cloves garlic
  • 1 small jalapeno pepper
  • ½ a yellow onion
  • ¼ cup (more or less as desired) fresh cilantro
  • 1 lime
  • ½ tbsp honey
  • *You will also need salt and pepper to taste
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Place tomatoes in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt and pepper to taste. Toss to coat. *Prior to drizzling you can cut a slit down the side of
  3. each tomato if desired. This is optional, and I did not do it this time but have done it in the past. Later you will be removing the skins from the tomatoes and so cutting into them prior to
  4. roasting can help with the removal.
  5. Spread tomatoes in an even layer on a rimmed baking sheet.
  6. Roast tomatoes in pre-heated oven for approximately 30 minutes.
  7. While tomatoes are roasting, prepare the remainder of your ingredients: peel garlic cloves, dice onion, rough chop cilantro and juice one lime. Set all aside.
  8. During the last 15 minutes of roasting, place prepared cloves on tray with tomatoes.
  9. Once done, remove tomatoes and garlic from oven and let cool for approximately 10 minutes.
  10. While tomatoes/garlic are cooling, cut your jalapeno pepper in half, remove seeds and place halves skin side up on a small pan. Broil pepper for just a few minutes until skin is charred.
  11. Then remove from broiler, let cool and then chop. Set aside. *You of course, can completely omit this step if you do not wat the heat that comes from the pepper. However, I think it adds
  12. just enough to give a little kick that isn’t too overwhelming for the younger ones!
  13. Once tomatoes are cooled, slip the skins off the tomatoes as much as possible. It’s okay for some skin to stay on but try and remove as much as possible. Once skins are removed,
  14. use a sharp knife to dice tomatoes as chunky as you desire for your salsa. Also, mince garlic. Set both aside.
  15. Next, in a small serving bowl combine tomatoes, pepper, onion, cilantro and lime juice. Add honey if desired. Season generously to taste with salt and pepper.
  16. Serve with your favorite chips and enjoy!

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Appetizers

Heavenly Villagio Marzano®

Lunch

Quick & Easy Roasted Tomato Hummus

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Quick & Easy Roasted Heavenly Villagio Marzano® Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6-8
 
Ingredients
  • 1 cup heavenly villagio marzano® tomatoes
  • 1 and ½ tbsp olive oil (divided)
  • ½ tsp kosher salt + additional salt to taste
  • a pinch of pepper + additional pepper to taste
  • 2 tbsp tahini
  • 2 tbsp freshly squeezed lemon juice
  • 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).
Instructions
  1. Pre-heat oven to 400 degrees.
  2. 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.
  3. Spread tomatoes in an even layer on a rimmed baking sheet.
  4. Roast tomatoes in the preheated oven for approximately 30 minutes.
  5. 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).
  6. Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
  7. 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
  8. more olive oil or a splash of water.
  9. 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.
  10. Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Heavenly Villagio Marzano®

Lunch

Roasted Tomato & Red Bell Pepper Gazpacho

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Roasted Heavenly Villagio Marzano® & Red Bell Pepper Gazpacho
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5
 
Ingredients
  • ½ medium yellow onion
  • 2 red bell peppers
  • 6 cloves garlic
  • 2 pounds heavenly villagio marzano® tomatoes
  • 1 and ½ – 2 tbsp olive oil* + 2 tbsp olive oil
  • 1 large cucumber
  • 2 pieces of sourdough bread or a larger sourdough roll will work too
  • 2 tbsp fresh lime juice
  • Salt, black pepper, white pepper, and chili powder to taste. Optional: Tomato Infused Salt
  • *You will also need additional diced green and red pepper pieces, diced cucumber pieces and a handful more tomatoes for garnish.
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Start off by cutting up your onion into smaller chunks (just a few cuts will do). Set aside. Then, cut your red peppers, removing all seeds and cutting into large halves or thirds that can be
  3. laid flat on your pan when roasting. Peel garlic cloves. Set aside.
  4. Place tomatoes, onion and red pepper pieces in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt. Toss to coat.
  5. Spread everything in an even layer on a rimmed baking sheet (or two!)
  6. Roast tomatoes, onion and peppers in preheated oven for approximately 30 minutes. During the last 15 minutes of roasting, place cloves on a tray with tomatoes.
  7. While everything roasts, peel the cucumber and cut into a couple large pieces, and also dice *additional green pepper, red pepper and cucumber for garnish. Set aside.
  8. Once done, remove roasted ingredients from oven and allow to cool for approximately 10 minutes. Once cooled, carefully remove skins off of red peppers.
  9. In a high-powered blender (I use a Vitamix) add the following: onion, garlic, peppers, and a handful of tomatoes. Blend until smooth.
  10. Next, add the remainder of the tomatoes, sourdough and peeled cucumber chunks to the blender. Blend again until completely smooth.
  11. Then, add your olive oil, lime juice, salt, peppers and just a pinch of chili powder (can omit chili powder if desired!) Taste and adjust as needed.
  12. Divide between 4- 5 bowls, and garnish with diced peppers, cucumbers, and additional tomatoes – sliced in half. I also sprinkled a bit of infused tomato salt (from Gneiss Spice) on top for an extra flavor punch! So good.

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Spring Grain Bowl

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Farro Grain Bowl with Heavenly Villagio Marzano® tomatoes
Author: 
Cook time: 
Total time: 
Yields: 2
 
Ingredients
  • 1 cup uncooked Farro, rinsed
  • ½ Cucumber, sliced
  • ½ cup Village Farms Heavenly Villagio Marzano® tomatoes
  • 1 cup Chickpeas
  • 1 cup Arugula
  • ½ Avocado, sliced
  • 1 Round Radish, sliced
  • 2 tablespoon Red Vinegar
  • 3 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • ½ teaspoon Dijon Mustard
  • Pinch of Salt and Pepper
Instructions
  1. Rinse and drain farro. Place in a pot and add 3 cups of water.
  2. Bring to a boil, reduce heat to medium and simmer for about 30 minutes. Drain any excess
  3. water. Let cool to room temperature.
  4. Start with a base of arugula in a bowl. Add farro, cucumber, chickpeas, round radishes, avocado, and Village Farms Heavenly Villagio Marzano® tomatoes.
  5. In a bowl, combine red wine vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  6. Pour dressing on top of the bowl and enjoy.

Recipe and photography by Diana Chan

Read – Eat Local in British Columbia

Breakfast

Heavenly Villagio Marzano®

Spring Roasted Tomato & Shaved Asparagus Frittata

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Roasted Heavenly Villagio Marzano® Tomatoes & Shaved Asparagus Frittata
Author: 
Recipe type: Vegetarian & Gluten-Free
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
 
Ingredients
  • Roasted Tomatoes
  • 1 cup Village Farms heavenly villagio marzano® tomatoes
  • Olive oil
  • Dried oregano
  • Kosher salt
  • Fresh ground black pepper
  • Frittata
  • 10 thin stalks asparagus (enough for 1 cup of ribbons)
  • 8 eggs
  • ½ cup feta crumbles, divided
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon butter
Instructions
  1. Preheat the oven to 400F.Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper.Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
  2. Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.
  3. Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
  4. In a 10-inch ovenproof skillet, melt the butter and swish around the pan to evenly coat. Pour in egg mixture and cook over medium heat for 3 to 4 minutes until the edges are set. Top with the
  5. tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining ¼ cup feta.
  6. Place the skillet in the oven and bake 10 to 12 minutes until the center is firm. Cool for a few minutes before serving, then cut into pieces and serve warm. (You also can serve at room temperature.)

Recipe and photography by A Couple Cooks

Read – Spring Foward with a Fresh Frittata

Dinner

Heavenly Villagio Marzano®

Lunch

Rudolph Grilled Cheese

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Rudolph Grilled Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 sandwiches
 
Ingredients
  • 4 slices whole wheat bread
  • 1 Tbsp. unsalted butter
  • 3 slices lowfat mozzarella cheese
  • 4 Village Farms® Heavenly Villagio Marzano® tomatoes, sliced lengthwise, plus 1 cut in half.
  • 4 pretzels twists
  • 2 black olives, sliced
Instructions
  1. Heat skillet over medium heat. Butter one side of each slice of bread. Add bread, butter-side-down, to skillet.
  2. Add 1 slice of cheese and half of the tomato slices.
  3. Top with other slice of bread, butter-side-up. Repeat with other sandwich. Cook 2-3 minutes, or until golden brown.
  4. Flip and cook additional 2-3 minutes, or until cheese melts.
  5. Remove from heat and let cool slightly.
  6. Lay remaining slice of cheese on cutting board. Use a bottle top or other small round object to cut out 4 circles.
  7. Top grilled cheese with pretzels for antlers, cheese and olive slices for eyes, and tomato slice for nose.
  8. Serve with 1 cup tomato soup.

Recipe and photography by Produce for Kids

Read – A Fun Family Holiday

Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Cobbler

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Tomato Cobbler
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5
 
Ingredients
  • 6 Cups Village Farms Heavenly Marzano Tomatoes
  • 1 Sliced Onion
  • 3 Finely Minced Garlic Cloves
  • 1 Tsp. Coconut Sugar
  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Tbsp. Fresh Thyme
  • ¼ Tsp. Red Pepper Flakes
  • 2 Tbsp. All Purpose Flour

  • For the Biscuits-
  • 1½ Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 1 Tsp. Fresh Thyme
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 6 Tbsp. Cold Unsalted Butter, cut into small squares
  • ⅔ Cup Milk + 1 Tbsp.
Instructions
  1. Heat a large skillet over medium heat. Add oil, onions, and garlic and begin to sauté for 2-3 minutes until onions start to soften.
  2. Add in tomatoes to the skillet and season with salt, pepper, thyme, and red pepper flakes.
  3. Cook the tomatoes about 5-7 minutes on medium high heat until they just start to burst.
  4. At this time stir in the flour and coconut sugar to coat the tomatoes to help thicken the sauce.
  5. While the tomatoes cook, make the biscuits.
  6. Combine flour, baking powder, thyme, cheese, salt and pepper and stir to combine.
  7. Pour in milk and using a wooden spoon stir until dough just comes together. (Dough will be a bit sticky.)
  8. Pour tomato mixture into a 9 x 13 baking dish.
  9. Drop spoonfuls of the biscuit dough directly on top of the tomatoes.
  10. Brush the tops of the biscuits lightly using the remaining 1 Tbsp. milk.
  11. Bake for 50-60 minutes until biscuits are golden brown.
  12. Serve immediately.

Recipe and photography by My Diary of Us

Read – A Friendsgiving Supper Club

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Maverick Mix®

Healthy lunch boxes 3 ways

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Heavenly Villagio Marzano® BLT Kabobs
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Heavenly Villagio Marzano® tomatoes
  • Whole Wheat Bread
  • Deli Meat
  • Romaine Lettuce
  • Cubed Cheese
  • Bacon
  • Grapes
  • Mini Pita Pockets
  • Hummus
  • Carrot Sticks
  • Cucumber Sticks
Instructions
  1. On a skewer place whole wheat bread (sliced into fourths), Village Farms Heavenly Villagio Marzano® Tomato, deli turkey, romaine lettuce, cubed cheese, crispy bacon and another piece of whole wheat bread on the other end.
  2. Fill remaining spaces of bento style lunchbox with other items listed.

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Maverick Mix® Ham & Cheese Pinwheels
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Maverick Mix® tomatoes
  • Tortilla or Spinach Wrap
  • Veggie Cream Cheese
  • Deli Meat
  • Cheese Slices
  • Blueberries
  • Kiwi Slices
  • Sweet Potato Chips
  • Dressing/Dip of your choice
Instructions
  1. Spread veggie cream cheese onto the wrap.
  2. Lay 2-3 slices of ham & cheese flat onto the wrap.
  3. Roll up the wrap gently but tightly to be sure it keeps its shape.
  4. Cut into 1 inch slices.
  5. Fill other areas of bento style lunchbox with remaining items

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Scrumptious Mini® Cucumber Roll-Ups
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers
  • Deli meat
  • Cream Cheese
  • Crackers
  • Cubed Cheese
  • Strawberries
  • Orange Slices
  • Miniature Cookie
Instructions
  1. Use a mandolin or vegetable peeler to cut long thin strips from the cucumber.
  2. Using a paper towel, pat the cucumber strips dry.
  3. Spread a thin layer of cream cheese onto the cucumber.
  4. Lay turkey inside and roll it up.
  5. Fill other areas of bento style lunchbox with remaining items

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Launch Into Your Lunchbox

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Chickpea Fattoush Nourish Bowl

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Chickpea Fattoush Nourish Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 2 pita breads
  • 1 garlic clove
  • 1 large lemon (1/4 cup lemon juice plus zest)
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 11/2 teaspoons maple or honey
  • Fresh ground black pepper
  • ½ cup plus 2 tablespoons olive oil
  • 2 15-ounce cans chickpeas
  • 2 teaspoons cumin
  • 3 romaine hearts
  • 1 small English cucumber
  • 2 scallions (green onions)
  • 3 to 4 radishes
  • 1 handful fresh mint leaves
  • Sumac (optional)
Instructions
  1. Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
  2. Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
  3. Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
  4. Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).

Recipe and photography by A Couple Cooks

Read – Earth Day is Every Day

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

Chicken Cacciatore Flatbread

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Chicken Cacciatore Flatbread
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 Naan flatbreads
  • 6 oz cooked chicken breast, chopped
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 small red bell pepper, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp white onion, chopped fine
  • 2-3 cloves garlic, chopped fine
  • 2 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 tbsp parmesan cheese
  • 1 tbsp kosher salt
  • 2 tsp fresh black pepper
Instructions
  1. Preheat oven to 425F
  2. Chop ¼ bag of tomatoes and slice the remaining.
  3. Place pan on medium heat, add olive oil and onions and cook for 1 min.
  4. Add garlic, half the salt and pepper, thyme, and oregano. Stir and simmer for 2 mins.
  5. Add chopped tomatoes, chicken, and half of sliced tomatoes to pan. Cook on low 8-10 mins to a thick consistency. Set aside 5 mins to cool.
  6. Spread mixture on flatbread. Add remaining tomato slices on top.
  7. Bake for 5 mins! Top with fresh parmesan cheese and basil. Enjoy!

Recipe and photography by Alex Torres

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Dinner

Heavenly Villagio Marzano®

Lunch

pork belly & tomato jam sliders

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pork belly & tomato jam sliders
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 12 sliders
 
Ingredients
  • 3 pounds pork belly
  • Kosher salt and ground black pepper
  • 2 pounds Village Farms heavenly villagio marzano® tomatoes, quartered
  • ¾ cup light brown sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dried ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground allspice
  • ½ teaspoon red pepper flakes
  • 12 slider buns, split
  • 3 cups baby arugula
Instructions
  1. Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
  2. Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
  3. Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
  4. Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
  5. Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
  6. Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.

Recipe and photography by Lori Yates

Read “Make this Game Epic”

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano® tomato galette

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heavenly villagio marzano® tomato galette
Author: 
Yields: 1 small 8-inch tart - Serves 2
 
Ingredients
  • 1 Large onion, sliced
  • 2 tbsp Olive oil
  • ¼ tsp Salt
  • 1 10 oz Package Village Farms heavenly villagio marzano® tomatoes, halved
  • 8 oz White cheddar cheese, shredded
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

Recipe and photography by Nancy Farrar

Read “Happy Christmas, Texas-Style”

Dinner

Heavenly Villagio Marzano®

Lunch

chunky heavenly san marzano sauce

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chunky heavenly san marzano sauce
Author: 
Yields: 2 liters
 
Ingredients
Instructions
  1. Dice the onion to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, add onion and cook until translucent, then add in ⅔ of the chopped mini san marzano tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Dinner

Heavenly Villagio Marzano®

Lunch

eggplant melanzana

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eggplant melanzana
Author: 
Yields: 4 portions
 
Ingredients
  • 2 large Village Farms eggplant
  • 2 liters Chunky heavenly san marzano sauce (see recipe below)
  • ½ cup Extra virgin olive oil
  • 2 Eggs
  • ¼ cup All-purpose flour
  • ¼ cup Cornstarch
  • 2 cups Sourdough bread, stale
  • ¼ cup Italian flat-leaf parsley
  • ¼ cup Parmesan cheese, coarsely shaved with a carrot peeler
  • ½ tsp Black pepper
  • ½ tsp Sea salt
Instructions
  1. Begin by washing all the fresh vegetables;
  2. Cut the eggplant into ½” thick discs - pat with salt and set aside for 30 minutes.
  3. Chop the parsley and grate the Parmesan.
  4. Wipe salt off of the eggplant with a paper towel, and brush with half of the olive oil; reserve the other half of oil for the sautéing later.
  5. Grill the eggplant on a hot BBQ or grill pan until the outside is charred and the center is soft. Remove from heat and allow to cool.
  6. Mix the flour, cornstarch, chopped parsley, stale bread, and Parmesan cheese in a food processor and transfer to a bowl in preparation for breading the eggplant.
  7. Crack both eggs into another bowl and stir with a fork.
  8. Dip the eggplant into the egg mixture and coat thoroughly, then transfer to the breading mixture and pack breadcrumbs on firmly.
  9. Repeat by dipping the breaded eggplant into the egg mixture, then once more into the breadcrumbs to add another layer of breading.
  10. Once breaded, arrange eggplant slices onto a baking sheet and chill in the oven 10–15 minutes to set up firm.
  11. Meanwhile, prepare or heat up your chunky heavenly san marzano tomato sauce and hold warm until its time to plate.
  12. In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
  13. Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
  14. To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.

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chunky heavenly san marzano sauce
Author: 
Yields: 2 liters<br> <br>Approx prep time: 30 min
 
Ingredients
Instructions
  1. Dice the onions to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, then add in ⅔ of the chopped tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Heavenly Villagio Marzano®

Sinfully Sweet Campari®

bruschetta bars

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bruschetta bar
Author: 
Prep time: 
Total time: 
Yields: 16 portions
 
Ingredients
Instructions
  1. Each different tomato variety will take a different type of dice: dice the campari tomatoes into small cubes, cut the mini san marzano tomatoes into ½" coins by cutting them on a cross section; cut the cherry tomatoes into quarters (to make wedges); cut the cabernet estate reserve™ tomatoes into quarters and then in half again to make them quite fine.
  2. Toss tomatoes with olive oil and vinegar at least an hour before serving so they have a chance to assimilate.
  3. Add the basil just prior to serving.
  4. Scoop onto toasted bruschetta and serve.

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crostini
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
  • 1 Baguette or long ciabbata
  • ¼ tsp Extra virgin olive oil
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Slice baguettes into ½" thick disks by cutting the baguette on the cross section.
  3. Lay the sliced baguette pieces out on a baking sheet.
  4. Drizzle them with olive oil and salt on both sides.
  5. Bake in the oven 5-8 minutes or until just golden; you want them to come out and crisp up as they cool, but still retain a soft center.

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano tomato paste

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heavenly villagio marzano tomato paste
Yields: 1 liter
 
Ingredients
Instructions
  1. Preheat oven to 475°F.
  2. Toss the mini san marzano tomatoes with a little olive oil and salt.
  3. Roast at 475°F for 15–20 minutes, until the mini san marzano tomatoes are dark and caramelized.
  4. Transfer roasted mini san marzano tomatoes and juice to a stock pot — add 1 cup water.
  5. Reduce on low temperature for 15 minutes.
  6. While still warm, purée mini san marzano tomatoes in a blender until smooth.
  7. Freeze in small containers (such as an ice cube tray).

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas

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heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas
Author: 
Yields: 4 portions Approx. prep time: 45 min
 
Ingredients
  • 1 lb Village Farms heavenly villagio marzano® tomatoes, cut in halves lengthwise
  • ¼ cup Extra virgin olive oil
  • 3 Chicken breasts, grilled & sliced
  • 1 lb Spinach, blanched & chopped
  • 1 cup Red grapes, cut in halves
  • 1 cup Chickpeas, cooked
  • ½ cup Herb dressing
  • ½ cup Feta cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Put a pot of salted water on to boil and prepare an ice bath.
  2. While you're waiting for the water to boil and the pan to heat up, brush the chicken breasts with some of the olive oil, and season with salt and pepper.
  3. Heat a grill pan, bbq, or heavy skillet to high heat and grill chicken to 100% cooked – cool, slice, and set aside.
  4. Once your water has reached a boil, place spinach in water for 30 seconds then transfer immediately to ice bath. After Squeeze out excess water, rough chop spinach, and reserve.
  5. Cut the mini san marzano tomatoes and grapes into halves.
  6. Combine all ingredients in a mixing bowl, toss with herb dressing, taste and re-season.
  7. Transfer to serving dish.

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herb dressing
Author: 
Yields: 2 Cups Approx. prep time: 10 min
 
Ingredients
  • 1 cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • ½ cup Fresh mint
  • ½ cup Fresh basil
  • ¼ cup Fresh oregano
  • ¼ cup Fresh parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée herbs and oil in food processor.
  2. Add vinegar, salt, and pepper to finish.
  3. Reserve. Keep refrigerated when not in use.

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly Freddy’s pomodori al forno

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Freddy’s pomodori al forno
Author: 
 
Ingredients
Instructions
  1. Wash, drain, and slice the mini san marzano tomatoes.
  2. Clean the garlic, basil, and parsley; chop finely.
  3. Combine all ingredients except the Parmigiano in a roasting pan and roast in a 400º oven for 1 hour.
  4. Remove from oven; re-season with salt and pepper to taste.
  5. Cook 1 lb of pasta. Fold in roasted tomato sauce and add Parmigiano and some extra virgin olive oil. Buon appetito.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s mini san marzano “crudaiola”

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Freddy's mini san marzano “crudaiola”
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Pulverize all ingredients in a mortar and pestle, or roughly chop all ingredients by hand to combine.
  2. Allow to rest for 2–3 hours for the flavors to assimilate.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s spaghetti with broccoli rabe

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Freddy’s spaghetti with broccoli rabe
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Broccoli rabe
  • ¼ tsp Sea salt
Instructions
  1. Bring a pot of salted water to a boil.
  2. Clean the broccoli rabe by stripping off the outer leaves and clipping off the bottom ½˝ of the stem.
  3. Blanch in the boiling water for approximately 2 minutes, then transfer to ice water to chill rapidly and stop the cooking.
  4. Reserve for finishing with the spaghetti.

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sauce
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Put a pot of boiling salted water back on the heat in preparation for cooking the spaghetti.
  2. Heat olive oil in a sauté pan to medium heat.
  3. Add the onions, garlic, chilies, and anchovy.
  4. Simmer on medium heat for approximately 10 minutes until the onions are translucent.
  5. Add the mini san marzano tomatoes, reduce heat to low, and simmer 10 more minutes while you cook your spaghetti.

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spaghetti
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Spaghetti
Instructions
  1. Immerse your spaghetti in rapidly boiling salted water until al dente.
  2. Throw the broccoli rabe in with the spaghetti for the last minute of the cooking to reheat it.
  3. Drain the pasta. Toss the spaghetti and broccoli in with the sautéed onions, garlic, anchovy, tomatoes, and chilies.
  4. Finish by tossing with extra virgin olive oil and Parmigiano Reggiano when serving.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s “paesano” potatoes

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Freddy's "paesano" potatoes
Author: 
Yields: 1 8x12 Roasting Pan – 8 Portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ½ lb Mixed sweet peppers
  • ½ lb Onion
  • 1 lb Fingerling potatoes
  • ½ lb White button mushrooms
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 tsp Peperoncino chili flakes
  • ¼ cup Parmigiano Reggiano cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375ºF.
  2. Seed and cut peppers into julienned strips lengthwise.
  3. Thinly slice onions, mushrooms, and potatoes.
  4. Toss all prepped fresh vegetables together with the mini san marzano tomatoes, chili flakes, olive oil, salt & pepper.
  5. Transfer to a roasting pan and bake for 20–25 minutes, until potatoes are golden.
  6. Remove from oven, add chopped parsley and Parmigiano Reggiano. Serve immediately.

Dinner

Heavenly Villagio Marzano®

Lunch

caprese sandwich

Heirloom tomatoes
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Caprese Sandwich
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Ingredients
  • Village Farms heavenly villagio marzano® tomatoes, sliced
  • 2 slices Italian bread
  • Buffalo mozzarella, thinly-sliced
  • Chiffonade basil leaf
  • Butter
  • Salt & Pepper
Instructions
  1. Build sandwich to preferred ratios with mini san marzano tomatoes and cheese.
  2. Warm pan with butter.
  3. Brown each side of sandwich then finish in the oven at 350°F to melt cheese.
  4. Serve warm.

Dinner

Heavenly Villagio Marzano®

grilled eggplant stack

Eggplants
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grilled eggplant stack
Author: 
 
Ingredients
  • 1 Lb (454 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • ½ Cup (120 G) – Extra virgin olive oil
  • 1 Cup (200 G) – Chick peas
  • ¾ Cup (12 G) – Fresh basil
  • ½ Bunch (40 G) – Scallions
  • 1 Ea (2 G) – Garlic clove
  • 1 Lemon, juice & zest
  • ¾ Cup (175 G) – Pitted kalamata olives
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (56 G) – Feta cheese
  • 1 Tbsp (1 G) – Dill
  • 1 Tbsp (2 G) – Black pepper
  • 1 Tsp (1 G) – Sea salt
Instructions
  1. Cut eggplant into ½” thick discs and saturate with olive oil.
  2. Grill eggplant discs quickly on very hot bbq or cast iron pan; remove & cool.
  3. Chop ½ of the scallion into ½” rings – reserve rest for hummus.
  4. Purée chick peas with remaining olive oil, basil, scallion, garlic, lemon juice and zest.
  5. Cut mini san marzano tomatoes into thin coins.
  6. Spread hummus onto eggplant discs.
  7. Dress with mini san marzano tomatoes, olives, scallion rings and feta cheese.
  8. Re-season and drizzle with olive oil just prior to serving.

Heavenly Villagio Marzano®

Lunch

Sinfully Sweet Campari®

caponata

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caponata
Author: 
Yields: 2 Liters
 
Ingredients
  • 2 Lb (900 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms sinfully sweet campari tomatoes
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • 1 Cup (250 G) – Extra virgin olive oil
  • 2 Tsp (2 G) – Dried oregano
  • 1 Tsp (1 G) – Dried chili flakes
  • 1 Medium (200 G) – Onion
  • ½ Head (200 G) – Celery
  • 1 Small (275 G) – Zucchini
  • 1 Cup (130 G) – Olives
  • ¾ Cup (120 G) – Golden raisins
  • 1 Tbsp (16 G) – Capers
  • ¾ Cup (125 G) – Pine nuts
  • ½ Cup (15 G) – Oregano, fresh
  • ½ Cup (15 G) – Italian flat-leaf parsley, fresh
  • ½ Cup (120 G) – Red wine vinegar
  • ½ Cup (120 G) – Sugar
  • 1 Tsp (3 G) – Black pepper
  • ¼ Tsp (1 G) – Sea salt
Instructions
  1. Set one eggplant aside to slice and grill later.
  2. Coarsely chop the campari tomatoes with ½ cup of water in a food processor or blender. Reserve.
  3. Clean and cut your onion, celery, zucchini and remaining eggplant down to ½” cubes.
  4. Season with sea salt, pepper and olive oil, reserve separately.
  5. Shallow fat fry the eggplant in a very hot pan with ½ cup of olive oil. Remove & reserve.
  6. Add 2 oz more olive oil to the pan.
  7. Add the onions, celery and zucchini to the pan and sauté briefly, until onions become translucent.
  8. Add dried oregano, raisins, chilies, pine nuts, capers and olives.
  9. Add the sugar, allow to melt and caramelize, then add the vinegar.
  10. Add the coarsely pureed campari tomato.
  11. Add back in the eggplant.
  12. Simmer for 30 minutes.
  13. Adjust seasoning after it’s cooled.
  14. Drizzle with remaining olive oil prior to serving.

Appetizers

Heavenly Villagio Marzano®

Lunch

mini san marzano & burrata sundae

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mini san marzano & burrata sundae
Author: 
Yields: 4 salads
 
Ingredients
  • 2 lb Village Farms heavenly villagio marzano® tomatoes
  • 1 lb Burrata cheese (2 8oz balls, ideally)
  • ¼ cup Extra virgin olive oil
  • 1 cup Artichoke hearts
  • ¼ cup Fresh mint
  • ½ cup Fresh basil
  • 1 tbsp Balsamic reduction
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  • ¼ tsp Sea salt – coarse Fleur de Sel
Instructions
  1. Cut mini san marzano tomatoes into quarters lengthwise; reserve.
  2. Cut artichoke into ¼˝-thick slices lengthwise; reserve.
  3. Toss artichokes and mini san marzano tomatoes with ½ of the olive oil. Season with salt and pepper.
  4. Place mini san marzano tomatoes and artichokes in bowl or sundae cup.
  5. Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.
  6. Drizzle salad with remainder of olive oil, balsamic reduction, and coarse Fleur de Sel.

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balsamic reduction
Author: 
 
Ingredients
  • 1 cup Balsamic vinegar
  • ¼ cup Brown sugar
Instructions
  1. Place balsamic and sugar in a heavy bottomed pot.
  2. Simmer at low heat (very low rolling boil) for 15–20 minutes (or until it’s reduced to 50% of original volume).
  3. Remove from heat and cool.

Dinner

Heavenly Villagio Marzano®

bucatini amatriciana

Heavenly Villagio Marzano® Tomatoes
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bucatini amatriciana
 
Ingredients
  • 180g Dei Campi Bucatini (cooked)
  • 2 oz Alfredo Cetrone Intenso Extra virgin olive oil
  • 3 tbsp Guanciale, chopped (could substitute pancetta)
  • 1 tbsp Minced garlic
  • ¾ tsp Peperoncino chili flakes
  • 1 tbsp Chopped Italian flat-leaf parsley
  • 4 tbspVillage Farms heavenly villagio marzano® tomatoes, chopped
  • 4 oz Sicilian pachino cherry tomato sauce
  • 2 tbsp Pecorino Romano cheese
Instructions
  1. Cook noodles in salted boiling water for approximately 9 minutes, or until al dente, reserve noodles to add to finished sauce.
  2. In a preheated pan, add olive oil and bring to medium-high heat; add chopped guanciale, render at medium heat until slightly crisp. Add chili flakes, parsley and garlic, maintaining a medium heat, cook out for approximately another minute. Increase temperature, and add chopped fresh mini san marzano tomatoes – cook out for a few more minutes. Finish with pachino tomato sauce, add pasta, Pecorino and salt to taste.