How To Grow Tomatoes

Garden Tomato Pasta

2 tablespoons olive oil

3 tomatoes, chopped

2 cloves garlic, minced

2 tablespoons chopped fresh basil

1/3 cup shredded Parmesan cheese

pasta of choice

Bring a large pot of salted water to a boil. Meanwhile, in medium bowl combine olive oil, tomatoes, garlic, basil, and cheese and mix well. Cook pasta until al dente, about 1-2 minutes. Immediately drain and toss with tomato mixture; serve immediately.

Slow Roasted Tomatoes

Cherry, grape or small Roma tomatoes

Whole gloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle with herbs and salt and pepper, to taste. Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Tomato Bruschetta

Ciabatta or French baton

Virgin olive oil

A Garlic clove

Ripe Tomatoes

Fresh Basil/oregano

Salt and Pepper

Make a cross cut with a sharp knife at the top of the tomatoes. Then place each of the tomatoes in a bowl of boiling water and leave them for just a minute before removing them. Remove the skins. Chop them roughly and leave them to cool to one side. At this point you can add optional basil or oregano to the mixture. Take your Ciabatta or French baton and toast each slice under the grill or on a griddle. Then brush toasted Ciabatta or baton with virgin olive oil and rub cut garlic over the surface of the toast. Place tomato mixture on the Ciabatta or baton and season as appropriate.

Garden Tomato Salsa

1/2 sweet onion, chopped

1/2 green bell pepper, coarsely chopped

1/4 cup fresh cilantro

5 slices jalapeno peppers

6 fresh tomatoes, quartered

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 lime, juiced

Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor. Pulse until finely chopped. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight fitting lid. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt. Pour dressing over tomatoes and stir well. Cover and refrigerate for at least 1 hour.