Log-in

Tomato Recipes

Erica's Summer Salad
2 large or 3 small cucumbers
3 tomatoes
a few sprigs of basil
olive oil
ume plum or balsamic vinegar (optional)
sea salt
This salad is the epitome of summer - perfect for a hot summer day! Chop cucumbers and tomatoes and combine in a bowl. Add finely chopped basil. Drizzle with olive oil and vinegar (if desired). Salt to taste. Eat pronto or let it marinate in the fridge for a few hours. We also like to make this salad with tamari/soy sauce instead of salt. Enjoy!

Tomato Sauce Recipe
Paste-type tomatoes
Oregano, thyme, & basil
Garlic
Sautéed onions
Olive oil
Sea salt
Remove the skins of the tomatoes (optional). Sauté onions. Combine onions, oregano, thyme, basil, salt, and tomatoes. Cook tomatoes down on low heat until thick. This could take several hours. Add minced or crushed garlic and olive oil and cook until desired garlic taste is reached. Add additional salt to taste if desired.

Fresh Off The Vine
Feet for walking
Hands for picking
At least one tomato plant
A mouth
After all these years, Mike and Erica have decided it is time to reveal their long-kept secret "fresh off the vine" recipe ~ so here it is, for everyone to enjoy! Step One: Walk down to garden. Step Two: Approach tomato plant. Step Three: Reach out with dominant hand to pick tomato off of vine. Step Four: Bring tomato to mouth. Step Five: Relish in the taste of summer.

Mike's Roasted Tomato Recipe
Tomatoes of your choice
Olive oil
Salt
Basil (optional)
Cut tomatoes in half (if desired - if you choose not to cut them, at least poke a small hole in each one). Add a little olive oil and salt after cutting them so that they are able to lose their moisture. Add a few sprigs of basil if desired. Put the cut end down on a baking pan, then bake at 350 for anywhere from 30-60 minutes or until moisture disappears, depending on the tomato. Check periodically as they roast. Refrigerate or freeze after roasting. Enjoy!

Scroll to top