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TOMATOES

Ode to the tomato 

Luscious, gracious orb

With textures juicy and meaty

Savory fruit of many purposes

Welcomed in my home in boxloads

You burst into August with brilliance

I sauce you

I toss you

I chop you

I dress you

Seasonings fresh basil, parsley and mint

Earthy with thyme and rosemary

Brightened and glistening

With limes and lemons

You shine like the sun in this heat

You are smooth

You are fresh

You are colorful

You are bursting

I discover your many forms

Both small and incredibly large

Bulbous, your features

Are compact, hardy yet delicate

A companion to our cultures

We harvest you

We dry you

We boil you

We bottle you

You are an epitome of pairing

As you grace many meals

All over the globe 

Our cuisines are complete

And you belong alongside us

Amongst meat

Amongst vegetables

Amongst cheeses

Amongst breads

A pet of the edible plants

Humanity has bred you

To be unable to stand on your own

As you tower and bear such joys

Dependent on a gardener's care

With honor

With coexistence

With sharing

With love

RECIPES

Caprese made with Brandywine heirloom tomatoes, Persian basil and mozzerella

Enchilada rojo sauce

  • 1 lb tomatoes

  • 1 red pepper

  • 3 fresh jalapenos or 2 tobagos or 1 ghost

  • 1 onion

  • 1 head garlic

  • Juice of 3 limes

  • 3 dried chipotle chilies

  • 5-6 Achiote seeds

  • 1 tsp Adobo spice

  • 2 tsp Sofrito

  • ½ cup broth or bouillon

  • Salt and pepper to taste

  • Tapatio to taste

 

  1. Prep ingredients

  2. Dry pan char with olive oil: fresh tomatoes, peppers, onion & roast garlic head wrapped in aluminum. 

  3. Pour boiled broth over Achiote & dried chilis. Chop chillies once softened. 

  4. Add broth & chopped chillies to pan with charred veg and season with remaining ingredients. 

  5. Simmer for 30 min with lid on.

  6. Mash or pulse mixture until it becomes sauce.

  7. Continue to simmer with lid off until thick (coats spoon). 

  8. Sterilize jar. Fill with sauce. Tightly close top and give extra twist. Turn jar upside down on plate or towel. Let sit until cool. Label with date & name. Refrigerate until ready to use. 

Tomato Sauce Triad: Garlic, Basil & Onion, Cherry, and Arrabiata 

Heirloom Tomato Soup with Persian Purple Basil and Garlic Olive Oil with whole wheat grilled cheese

Cherry Tomato, spinach and egg breakfast flatbread

Baked Shells with homemade herbed ricotta and tomato sauce 

Pepperoni Pizza with Olives and Sundried Tomatoes

Catchup

  • 3 lbs fresh tomatoes

  • ½ cup mustard

  • 1 cup brown sugar

  • 1tsp peppercorns

  • 1 tsp allspice

  • 1 tsp ginger powder

  • 2 tsp paprika

  • 1 tsp coriander powder

  • ½ tsp clove powder

  • 1 tsp green peppercorns

  • 6 cloves garlic

  • â…™ cup kosher salt

  • ½ cup kimchi brine

  • 1 onion

Greek Salad with Cherokee Purple Heirloom Tomatoes

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