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TOMATOESWe grow MANY varieties of tomatoes at NMF.
We harvest regularly throughout the week, to ensure optimum ripeness and flavor at market. We can usually sell cases of tomatoes at discounted prices, or "seconds" tomatoes at an even steeper discount. If you are interested in buying large quantities, let us know! Tomatoes should be kept out of the fridge! Keep them on the countertop and they will continue to ripen. Our tomatoes at market are usually ripe and ready to eat. Season: Late July - early fall |
Tomato Recipes and Links
Pasta with Sungold Tomatoes - Mario Batali
The Great Tomato Hunt - NY Magazine
Want to know why regular supermarket tomatoes taste so bad? Read this article from NPR!
20 Mouthwatering Tomato Recipes - Health.com
Are Tomatoes Evil? - fun site!
Pele's Fresh Heirloom Tomato Salsa
10 lbs Striped German Tomatoes (or your favorite heirloom!)
5 or 6 garlic cloves
1 ripe habanero
2 green cayenne
1/4 cup lemon or lime juice
2 tsp salt
bit of fresh chives
1/2 cup corn
1/4 cup black olives
Chop garlic, peppers, and lemon juice in food processor. Put mix into enormous mixing bowl. Chop about 3 tomatoes in food processor for liquid base, add to bowl.. Dice the rest of the tomatoes by hand, and add to mixture in bowl. Add salt, corn, olives and fresh chives. Stir. Keep enough in fridge to eat for 1 week and freeze the rest! Garnish with lemon or lime basil when service. Makes at least a gallon of salsa!
Roasted Heirloom Tomato Soup with Goat Cheese and Basil Cream (adapted from www.cuesa.org)
Serves 8-10 (party time!)
Soup
10 lbs heirloom tomatoes (I like to use a variety of heirlooms for a full-bodied taste), seeded and chopped
12 cloves garlic, peeled and crushed
1 very large sweet onion, peeled and cut into eighths
4 cayenne peppers, cut in half and seeded (seeding optional, leave seeds if you like heat)
1/2 cup olive oil
2 tbsp fresh thyme
3 tbsp fresh oregano
2 tbsp fresh summer savory
salt and coarse black pepper to taste
Goat Cheese Basil Cream
4 oz goat cheese, crumbled
1/2 pint heavy cream
1 cup loosely packed basil leaves,
chopped salt and coarse black pepper to taste.
1. Preheat oven to 400 degrees. Place tomatoes, garlic, onion, and peppers in roasting pans and cover with the olive oil. Roast for 1 hour.
2. Remove from oven and let cool.
3. In the meantime prepare the goat cheese basil cream. Place the goat cheese in a food processor with the basil and add the cream until desired consistency. I like mine to be a little on the thick side so it can be spread on olive loaf toast (pairs very well with the soup and cream). Season to taste and clean food processor.
4. After the soup has cooled a little, blend with an immersion blender or in a food processor. Transfer blended soup to a large pot and add herbs. Heat over medium heat and stir occasionally. Let the soup come to a rolling boil then turn off heat.
5. Serve soup in bowls and dollop the cream in the middle. I suggest serving with large croutons, preferably from our olive loaves you can find at Saturday market. Yum!
The Great Tomato Hunt - NY Magazine
Want to know why regular supermarket tomatoes taste so bad? Read this article from NPR!
20 Mouthwatering Tomato Recipes - Health.com
Are Tomatoes Evil? - fun site!
Pele's Fresh Heirloom Tomato Salsa
10 lbs Striped German Tomatoes (or your favorite heirloom!)
5 or 6 garlic cloves
1 ripe habanero
2 green cayenne
1/4 cup lemon or lime juice
2 tsp salt
bit of fresh chives
1/2 cup corn
1/4 cup black olives
Chop garlic, peppers, and lemon juice in food processor. Put mix into enormous mixing bowl. Chop about 3 tomatoes in food processor for liquid base, add to bowl.. Dice the rest of the tomatoes by hand, and add to mixture in bowl. Add salt, corn, olives and fresh chives. Stir. Keep enough in fridge to eat for 1 week and freeze the rest! Garnish with lemon or lime basil when service. Makes at least a gallon of salsa!
Roasted Heirloom Tomato Soup with Goat Cheese and Basil Cream (adapted from www.cuesa.org)
Serves 8-10 (party time!)
Soup
10 lbs heirloom tomatoes (I like to use a variety of heirlooms for a full-bodied taste), seeded and chopped
12 cloves garlic, peeled and crushed
1 very large sweet onion, peeled and cut into eighths
4 cayenne peppers, cut in half and seeded (seeding optional, leave seeds if you like heat)
1/2 cup olive oil
2 tbsp fresh thyme
3 tbsp fresh oregano
2 tbsp fresh summer savory
salt and coarse black pepper to taste
Goat Cheese Basil Cream
4 oz goat cheese, crumbled
1/2 pint heavy cream
1 cup loosely packed basil leaves,
chopped salt and coarse black pepper to taste.
1. Preheat oven to 400 degrees. Place tomatoes, garlic, onion, and peppers in roasting pans and cover with the olive oil. Roast for 1 hour.
2. Remove from oven and let cool.
3. In the meantime prepare the goat cheese basil cream. Place the goat cheese in a food processor with the basil and add the cream until desired consistency. I like mine to be a little on the thick side so it can be spread on olive loaf toast (pairs very well with the soup and cream). Season to taste and clean food processor.
4. After the soup has cooled a little, blend with an immersion blender or in a food processor. Transfer blended soup to a large pot and add herbs. Heat over medium heat and stir occasionally. Let the soup come to a rolling boil then turn off heat.
5. Serve soup in bowls and dollop the cream in the middle. I suggest serving with large croutons, preferably from our olive loaves you can find at Saturday market. Yum!
