Tag: tomatoes

  • Corn-Studded Cornbread with Saucy Tomatoes

    Corn-Studded Cornbread with Saucy Tomatoes

    Corn-Studded Cornbread with Saucy Tomatoes

    This lightly sweet cornbread is less crumbly than traditional versions, which makes it easier to slice. The jammy tomato sauce as accompaniment is fit for the season. A wonderful side dish to serve alongside grilled meat or summer salad.
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    Ingredients Method

    Ingredients
      

    Cornbread
    • 1 ½ cups medium- or coarse-grind cornmeal
    • 1 cup all-purpose flour or whole wheat pastry flour
    • ¼ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large organic eggs at room temperature
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons fresh thyme
    • 1 ½ cups buttermilk
    • 1 ½ cups fresh or thawed frozen corn niblets
    Tomatoes
    • 1 tablespoon extra-virgin olive oil or grapeseed oil
    • 1 cup chopped onions
    • 2 garlic cloves peeled and finely chopped
    • 4 cups cherry tomatoes halved
    • ½ teaspoon salt
    • ½ teaspoon dried red pepper flakes
    • 1 cup basil sliced
    • 2 tablespoons balsamic vinegar

    Method
     

    1. Preheat oven to 350°F. Grease a 5 x 9 inch loaf pan. Line bottom of pan with parchment paper. Place pan on baking sheet.
    2. In large mixing bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, olive oil, and thyme, then slowly whisk in buttermilk until combined. Add wet to dry ingredients and mix until just combined. Gently fold in corn. Transfer batter to prepared pan and level out top with spatula or wooden spoon.
    3. Bake in preheated oven until wooden skewer or toothpick inserted in centre comes out nearly clean, about 45 to 50 minutes. Transfer to wire cooling rack. Cool 15 minutes. If necessary, loosen sides with butter knife, then carefully turn out loaf.
    4. To prepare tomatoes, in large skillet heat oil over medium. Add onion and heat until softened, about 5 minutes. Stir in garlic and heat 1 minute. Add tomatoes, salt, and red pepper flakes to skillet; heat until tomatoes are very soft and starting to break down. Stir in basil and heat 1 minute. Stir in balsamic vinegar.
    5. Serve slices of warm cornbread with tomato sauce.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine

  • Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo-milk cheese (mozzarella or feta), roasted cherry tomatoes, and fruit top sourdough toasts for a breakfast, snack, or BBQ side that’s both savoury and sweet.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 – 6 thick slices rustic sourdough or gluten-free bread
    • 3 tablespoons extra-virgin olive oil divided
    • 3 cups cherry tomatoes
    • 1 clove garlic peeled and crushed
    • 4 fresh apricots or 2 peaches pitted and diced
    • ¼ cup sliced fresh basil more to serve
    • ½ teaspoon red wine vinegar
    • ¼ teaspoon sea salt
    • 8 ounces buffalo mozzarella torn
    • ¼ teaspoon coarsely ground black pepper

    Method
     

    1. Preheat oven to 375°F.
    2. On large baking sheet, place bread slices and brush with 1 tablespoon olive oil on both sides, and then set aside.
    3. In large cast iron skillet or glass baking dish, combine tomatoes, olive oil, and garlic. Roast in preheated oven for 15 to 20 minutes, until tomatoes are burst. Transfer to large bowl, discard garlic clove, and cool for 10 minutes.
    4. Meanwhile, toast bread in oven for about 10 minutes, until golden brown, flipping once halfway through. Keep an eye on bread, as ovens can range in how quickly they toast.
    5. To roasted tomatoes, gently stir in remaining ingredients except for cheese. Add toasted bread to serving platter and top with tomato mixture, followed by torn mozzarella, additional basil, and black pepper. Serve immediately.

    By Alison Day

    Recipe Courtesy of Alive Magazine

  • PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    On sale this week (9/16-9/22): Organic Cluster Tomatoes $1.99 lb!

    Don’t want summer to end? Are you sad it’s the end of tomato season in Jersey? Celebrate with this amazing recipe featuring our farm-to-market cafe’s orzo salad and organic tomatoes!

    Ingredients

    1 1/2 Cups Orzo Salad from Basil Bandwagon Cafe

    6 Tomatoes on the Vine

    Pinch of Parsley

    Shredded Cheese, optional

    Method

    1. Preheat oven to 350 degrees F.

    2. Cut tops off tomatoes and scoop out pulp.

    3. Warm orzo salad in microwave or stove top.

    4. Fill tomatoes with orzo salad and top with cheese if preferred. Bake for 15 minutes.

    5. Take out of oven, sprinkle with a little parsley and enjoy!

    Before you enjoy your incredible orzo stuffed tomatoes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • PRODUCE RECIPE OF THE WEEK: TOMATO CONSERVA

    PRODUCE RECIPE OF THE WEEK: TOMATO CONSERVA

    Local Spotlight: San Marzano Tomatoes from Lancaster Farm Fresh Cooperative!

    Lancaster Farm Fresh Cooperative is a non-profit organic farmer’s cooperative of over 100 family farmers located in Lancaster County, Pennsylvania! They provide fresh, certified organic fruits, vegetables, and other farm fresh products!

    It’s tomato season and we’re celebrating it with this flavorful tomato conserva! It’s the perfect addition to any dish where you want to add some rich flavor; like a caprese salad, pasta, soup, stew, or you can even use it as a condiment. These slow-roasted tomatoes can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.

    Ingredients

    4 lb. Ripe San Marzano or Plum Tomatoes, cored and sliced crosswise 1/2 inch think

    2 Medium Cloves Garlic, smashed and peeled

    1/2 Cup Extra-Virgin Olive Oil

    Kosher Salt & Freshly Ground Black Pepper

    Method

    1. Position racks in the upper and lower thirds of the oven and heat the over to 350 degrees F

    2. Divide the tomatoes and garlic between two large rimmed baking sheets.

    3. Drizzle oil over tomatoes and season with 1 teaspoon salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with oil and spread in a single layer.

    4. Put sheets in oven and lower heat to 225 degrees F. Slowly roast, rotating and switching sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5-6 hours.

    5. Let tomatoes cool for at least 10 minutes before serving or using.

    NOTE: The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.

    Before you enjoy your flavorful tomato conserva, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more pictures and ideas from this recipe, click here: https://www.finecooking.com/recipe/tomato-conserva

  • Steak and Salad Dinner Deal

    Steak and Salad Dinner Deal

    Grass-Fed Steak, Local Salad Greens, and Sweet Roma Tomatoes for $17.99? AWESOME!