Whether your tomatoes come from Mama’s garden, a local farm, or Nature’s Whole Food Depot, these fresh and easy recipes are guaranteed to put summer’s best ingredient front and center. Grab a few ripe tomatoes and let’s get cooking!
Sierra Garden Bruschetta
Serves: 6–8 as an appetizer
Ingredients
4 ripe Roma or heirloom tomatoes, diced
2 cloves garlic, minced
¼ cup fresh basil, chopped
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and pepper to taste
1 baguette, sliced
Olive oil for brushing
Direction
• Combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let stand for 15–20 minutes.
• Brush baguette slices with olive oil and toast until lightly golden.
• Spoon the tomato mixture over the warm bread.
• Serve immediately.
Tip: Rub each toasted slice with a cut clove of garlic before adding the tomatoes for even more flavor.
Fresh Heirloom Caprese Salad
Serves: 4–6 as an appetizer or side salad
Ingredients
3–4 large ripe heirloom tomatoes, sliced
8 oz fresh mozzarella, sliced
Fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (optional)
Flaky sea salt
Fresh cracked black pepper
Directions
• Arrange alternating slices of tomato and mozzarella on a serving platter.
• Tuck fresh basil leaves between the slices.
• Drizzle with olive oil and, if desired, balsamic glaze.
• Sprinkle with sea salt and freshly cracked black pepper.
Serve immediately with crusty bread.
Mama’s Summer Tomato Pasta
Serves: 4 as a main dish, or 6 as a side dish
Ingredients
1 lb spaghetti or angel hair pasta
4 large ripe tomatoes, chopped
3 cloves garlic, minced
¼ cup extra virgin olive oil
½ cup chopped fresh basil
¼ cup grated Parmesan cheese
Salt and freshly cracked pepper
Optional: pinch of red pepper flakes
Directions
• Place tomatoes, garlic, olive oil, basil, salt, pepper, and red pepper flakes (if using) in a large bowl. Stir together and let sit for at least 30 minutes so the flavors can meld.
• Cook pasta according to package directions.
• Drain the pasta and immediately toss it with the fresh tomato mixture.
• Top with Parmesan cheese and additional basil before serving.
Mama’s Tip: The heat from the pasta gently warms the tomatoes without cooking away their fresh summer flavor.
Roasted Roma Tomato Sauce – Serves 4
This pasta sauce starts with fresh Roma Tomatoes. They have a little more pulp, resulting in a richer sauce. You’ll need a large baking sheet for roasting and a food processor, blender, or immersion blender to do the last steps. Once it’s in the oven, you have an hour to boil pasta, toss a salad, or maybe grate some good parmesan.
Ingredients
2 lb fresh Roma Tomatoes, cut into quarters
1 small sweet yellow onion, chopped
4 cloves of garlic, crushed
1 teaspoon salt
1 teaspoon crushed black pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1 tablespoon minced fresh basil
Directions
• Preheat the oven to 350°F.
• Clean and cut stems off tomatoes and slice them into quarters. Lay them out cut-side up on baking sheet, lined with parchment paper.
• Add chopped onions and garlic cloves to the baking sheet. Sprinkle with salt, pepper, olive oil, vinegar, sugar, and dried oregano.
• Bake this mixture for about for about an hour until tomatoes are shriveled and onions are charred in some spots.
• Let the tomatoes cool for 5-10 minutes. Then scoop all the ingredients into a food processor, or into a pot that will work with your immersion blender. Add fresh basil and keep blending until sauce is smooth.
• Reheat tomato sauce as needed in a skillet over low heat and season to taste as needed with salt and pepper.
• Toss with your favorite cooked pasta and serve.
