Category Archives: Tomatoes

Create Your Own Baguette Party


The kids and I enjoyed a creative lunch today, using a variety of olive oils, an aged balsamic vinegar, Parmesan seasonings, cheese, basil, lettuce, red onion, orange bell peppers, tomatoes and marinated cucumbers, paired with freshly baked tomato basil or rosemary baguette slices. Hummus and avocado sauces would have also been a great addition. Needless to say, the kids had a great time experimenting with presentation and trying new combinations.





Marinated Cucumbers – Use balsamic vinegar, EVOO, salt and pepper


Tomato-Basil Lentils and Rice

The kids enjoyed last week’s Chicken and Rice version so much that they were begging to have it again. I decided to try an almost meatless version, substituting chicken breast with lentils.

You’ll Need:
1.5 cups Brown Rice
1 cup Lentils, dry
6.75 cups Water
2 TBSP Chicken Base
1 small Onion or large Leek, Chopped
1.5-2 cups Tomato Basil Sauce
Salt and Pepper as desired

Combine all ingredients in a large pot and bring to a boil. Cover and simmer for 45 minutes or until desired consistency.

Makes 6 servings.

Tomato-Basil Chicken and Rice

You’ll Need:
1.5 cups Brown Rice
3.75 cups Water
2 TSP Chicken Base
1 lb Boneless-Skinless Chicken Breast
1 Green Bell Pepper, chopped
1 small Onion, Chopped
1.5-2 cups Tomato Basil Sauce
Salt and Pepper as desired

Combine all ingredients in a large pot and bring to a boil. Cover and simmer for 45 minutes or until desired consistency.

Makes 4-5 servings.

Note: You could easily hide other vegetables in this dish, either cut small or pureed. Pumpkin and winter squash would be easy to incorporate.

Sungold Tomato and Basil Pasta Sauce

You’ll Need:
2-3 pints Sungold Tomatoes (or cherry tomatoes)
1 large or 2 medium Heirloom Tomatoes (or 5-6 Roma Tomatoes), sliced
1/2 Onion, chopped
2-4 oz fresh Basil
3 Garlic Cloves, chopped or crushed
dash Italian Seasoning
dash Salt
dash Pepper
2 TSP Oil
1/2 cup Water

Combine tomatoes, water, oil and salt in pot and cook on medium-high for 15 minutes (or until tender). Remove from heat and stir in remaining ingredients. Allow sauce to cool. Blend sauce in a blender or food processor until desired consistency. Pour sauce back into pan and cook for 10+ minutes. Serve over pasta of choice.

Lasagna with Roasted Eggplant

You’ll Need:
1 Box Lasagna Noodles
1 Jar Marinara Sauce
1 large container of Small Curd Cottage Cheese
3 Egg Whites
1 cup Roasted Eggplant Puree
8 oz Shredded Mozzarella
0.33 cup Parmesan Cheese

1. Mix cheeses, eggplant puree and eggs in mixing bowl. (Note, only use half of the shredded mozzarella in this step.) Set aside.
2. Spray a baking dish with oil.
3. Spread ~0.5 cup of marinara sauce on bottom of pan.
4. Place 3 lasagna noodles (uncooked) on top of sauce.
5. Spread 0.33 of cheese mix on top of noodles, completely covering noodles.
6. Lightly cover cheese mix with some marinara sauce.
7. Repeat steps 4-6 two more times.
8. Place 4th layer of noodles on top of lasagna.
9. Spread the remaining sauce on top of the noodles.
10. Sprinkle the second half of the mozzarella on top of the lasagna.
11. Cover and bake for 40 minutes at 375 F.
12. Bake uncovered for 10 minutes at 375 F.
13. Remove from oven and allow to sit and cool for 10+ minutes.
14. Serve.


Roasted Eggplant Puree

I decided to try something new with our eggplant from last week’s box. I wanted a recipe that would allow me to add eggplant to several other staple dishes without it being noticeable. So, with a little thought, I decided to roast the eggplant with some tomatoes and herbs. The aroma of these vegetables and herbs roasting was incredible. I’m sure it had more to do with the garlic then anything else, but nonetheless, it was wonderful.

If your family enjoys eggplant, you may choose to only roast it and serve with pasta, chicken, rice, etc. But if you find some resistance at the table or want to freeze it in several smaller portions for later use, consider pureeing it. I’ll be honest, I hid it in a lasagna today and NO ONE noticed. They sure did enjoy dinner though. LOL

You’ll Need:
1 Eggplant, peeled and sliced (0.25″ thickness)
3 Roma Tomatoes, sliced (0.25″ thickness)
3 Garlic Cloves, crushed
0.25 to 0.5 cup Olive Oil
1 TSP Basil
1 TSP Oregano

1. Spray dish with oil.
2. Lay eggplant slices in single layer on bottom of dish.
3. Brush oil on top of eggplant slices.
4. Lay tomato slices on top of eggplant.

5. Brush oil on top of tomatoes.
6. Add garlic, basil and oregano to top of tomatoes.

7. Roast at 350 F for 1 hour.
8. Remove from oven and allow to cool.

9. Blend vegetables in a blender or food processor until smooth.
10. Store for use in other dishes (pastas, soups, etc.).


Truly Authentic Mexican Salsa

Straight from Diwa Brown’s Recipe book on The Family Garden’s website, an authentic salsa recipe using fresh jalapeno peppers, bell peppers, cilantro, onions and more from their fields.

You’ll Need:
2-3 Jalapeno Peppers, chopped and boiled for 2-3 minutes
1 Green Bell Peppers, diced, blanched
1 clove Garlic, crushed
1 15 oz. can Tomatoes, diced
0.25 cup Cilantro, fresh, chopped
pinch of Salt
quarter to half of large Red Onion, chopped

1. Blend all ingredients (except onion) in food processor.
2. Add onion.
3. Serve.

Note, if you prefer to use fresh tomatoes instead of canned, you can cut 2-3 tomatoes and steam/boil them for a couple of minutes until tender. They will easily replace the can of tomatoes in the recipe. You may need more salt added to the salsa.

Angela’s Experience:
I had the kids help me make our salsa, and was concerned about the potential heat rating of using 2-3 jalapeno peppers with just 15 oz. of tomatoes. So, we adjusted the recipe. In the end, we feel the heat intensity would still rate the salsa as a “Hot” salsa using our adjustments. If you happen to have a lime lingering in your fridge, a little bit of its juice would make a nice touch.

We used:
28 oz. can Diced Tomatoes
1 Jalapeno, chopped and boiled
4 small Cloves Garlic, chopped
0.5 cup (or more) Cilantro
0.25 Jumbo Red Onion OR 2 Scallions, chopped and blanched
0.5 Green Bell Pepper, chopped and blanched
1 Lime, juiced OR 1 TBSP Red Wine Vinegar
1- 2 TSP Salt

Put everything in the blender/food processor and mix until desired texture is reached. 🙂

If you happen to have an avocado calling your name, mash/chunk it and mix with 1-2 TBSP of this salsa… and you’ll have a guacamole!

Basil Hummus

Photo Borrowed from Simply Recipes

Simply Recipes just released a new recipe for Basil Hummus. Check it out!

Easy Summer Sandwich

Sandwiches needed a new twist in our home, so we pulled out the hummus and cheddar cheese, sliced a tomato, cut the red onion and washed some romaine. Everyone customized their own lunch. Some wanted hummus and no cheese with all the works. Others wanted cheese and no tomato. Honest, the options are endless and the kids are enjoying a break from peanut butter and honey or almond butter and jelly. Roasted/Grilled eggplant works well on these sandwiches too.


Curry Squash Soup

You will need:
1 Butternut Squash, peeled and chunked
0.5 – 1 cup Split Peas
1 Onion, chopped
1 Garlic Clove, crushed
32 oz. Vegetable or Chicken Broth of choice
pinch of Curry Powder (optional)
1 – 2 cups Rice or Barley, cooked (optional)
0.25 cup Parsley (optional)
1-2 Roma Tomatoes for garnish

1. Cook peas for 20 minutes in broth.
2. Cook squash in water until tender. Drain and mash/blend until smooth. (You may need to add a little bit of broth to the squash mixture before mashing/blending.) Add squash to the broth mixture.
3. Saute onion and garlic in oil and add it to the broth mixture.
4. Add curry, rice/barley and parsley if desired.
5. Bring soup to a boil and cook until peas are tender. (Add salt and pepper as preferred.)
6. When serving, garnish with freshly sliced tomatoes.