From Epicurious
- 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
- 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
- 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
- 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
- 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
- 1/4 teaspoon coriander seed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons aged balsamic vinegar
- Kosher salt and freshly ground black pepper
In
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ROMA PASTE TOMATOES
Slice the Roma tomatoes in half, vertically—top to bottom, Remove the pulp and interior structure. Rub a shallow baking dish or tray with olive oil. (Don’t use aluminum.) Lay the tomato halves cut side down on the tray. Roast in a 200 degree oven until the tomatoes are completely soft and wrinkled. Be patient, this may take three or four hours.
When the tomatoes are completely softened remove them from the oven and pass them through a food mill or use
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Tomatoes
This is Robert. I work the east side routes of Cleveland. Right now we are in the height of tomato season. I never eat tomatoes from a store, so once we stop having them at Fresh Fork Market, I do not eat another raw tomato until the summer comes around again. I would rather wait for a ripe tasty tomato than eat one of those bland mealy fruits from the local grocer. We are lucky to also have a huge variety of
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Potato, Tomato, Corn and Basil Salad
Adapted from Dave Lieberman's recipe on Food Network.com
Ingredients
- 1 pound potatoes, scrubbed
- 5 medium ears of corn (about 3 pounds)
- 1 pint cherry tomatoes, halved lengthwise
- 1 small onion, peeled and sliced thinly (about 1/2 to 3/4 cup) or several green onions diced
- 1 large bunch fresh basil, rinsed, dried, and leaves picked
- 1/4 cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 teaspoon kosher salt
- About 15 grinds freshly ground pepper
Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork
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Beet and Tomato Salad
From the queen of all good things, Martha Stewart.
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Ingredients
- 2 medium beets (about 1 pound total), scrubbed
- 2 teaspoons plus 3 teaspoons extra-virgin olive oil
- 1 small shallot, minced
- 2 teaspoons red-wine vinegar
- Coarse salt and ground pepper
- 3 medium beefsteak tomatoes, sliced 1/4-inch thick
- 1 tablespoon fresh oregano leaves
Directions
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a
Parker’s Pizza Sauce Recipe
In the recipe below, Parker Bosley presents a simple and rich pizza sauce. Everyone has their own method of making tomato sauce. I personally take the lazy route and don’t bother with taking the seeds out. I peel and chop the entire tomato and cook it, then put it through the blender, and cook it more.
Ingredients:
- 4-5 tablespoons olive oil
- 1 medium onion, diced
- 1 small carrot, peeled and diced (opt)
- 3-4 cloves garlic, peeled and crushed
- 2 tablespoons dried
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Change to Tomatoes
This week, we had to change our tomato selection to slicing tomatoes. The producer with the heirlooms is old order Amish. My communications with him are via US Mail. We expected a delay in mail this week due to Labor Day, so I sent out my letter to him on Saturday as opposed to the usual Monday. He needed the letter by Wednesday. The letter did not arrive on Wednesday and he was not ready with the product.
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Tomato Soup
by Jamie B
Ingredients:
5 tomatoes
Yogurt (from Fresh Fork)
Fresh basil, about 7-10 leaves, chopped and stems removed
Extra virgin olive oil
Salt and pepper to taste
Parmesan cheese (optional)
Blanch tomatoes. After removing tomatoes from pot, fill pot with about 1.5 to 2 cups of water and boil. Peel tomatoes and remove as many seeds as practical. Crush the tomatoes a little with your fingers.
Add tomatoes to pot and cook for a few minutes. Using an immersion blender (if available), mostly puree the tomatoes in the soup pot.
Add salt and pepper and
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Heirloom Tomatoes
This week’s feature is heirloom tomatoes. These tomatoes are considered “heirlooms” because the seeds are generally those of tomatoes grown before industrial agriculture became prevalent. These are often seeds from plants dating back hundreds of years and often back to Europe.
The reason most of these varieties of tomatoes are not grown anymore is that they are extremely difficult to pack and transport. They are not uniform in shape and are very tender.
Furthermore, they have not been bred
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The reason most of these varieties of tomatoes are not grown anymore is that they are extremely difficult to pack and transport. They are not uniform in shape and are very tender.
Furthermore, they have not been bred
Salsa/Veggie Tapanade
There is no correct way to make a salsa. And if I
owned a fancy restaurant I’d probably call my
salsa a tapanade so that you would confuse it with
something really fancy and would accept my
unsual application of the product. In short, salsas
are fun, tasty creations that highlight the
summer’s bounty.
Some people prefer a chunky salsa. Some like the
salsa put through a blender to make it smooth. In
short, your salsa can have
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