Tag Archives: grape tomatoes

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

Spaghetti With Grape Tomatoes And Chicken Sausage

 

A delicious and quick pasta dish perfect for a mid week dinner. The savory of the sausage compliments the sweetness of the tomatoes. The white pepper makes the flavor of the cherry tomatoes pop. Try whole wheat pasta for extra fiber and texture.  We did our with chicken sausage, but turkey sausage is just as great.  Great with a glass of Pino Noir

8 oz of spaghetti or linguini
1 & 1/2 cups grape tomatoes or cherry tomatoes cut in half
1/2 cup yellow onion diced
1 chicken and sun dried tomato sausage, cooked and thinly sliced
3 tablespoons virgin olive oil
1/2 cup white wine
fresh cracked white pepper and salt to taste
grated cheese such as grana padano or reggiano parmigiano

While cooking the pasta al dente, prepare the sauce as follows. Sauté the onions in the olive oil till golden brown, add the sausage let cook for 3 minutes. Add the white wine to deglaze the pan, stir in the tomatoes and the salt and pepper.
Drain the pasta and serve in a deep pasta bowl, with the sauce on top. Sprinkle with the grated cheese and enjoy!

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.

Mixed Greens And Grape Tomatoes With Rosemary Garlic Chicken

Viva la diet!!!! This is a great salad that is satisfying and figure-friendly and is ready in a cinch!

It combines the sharpness of dark mixed greens with the sweetness of grape tomatoes and the bouquet of savory vinaigrette. Can be served as lunch or as an appetizer.

Makes two hearty portions that brown bag very well.

Ingredients:

4 cups of mixed greens or flat leaf lettuce
1 cup grape tomatoes
2 half chicken breast chopped
2 cloves garlic peeled
stripped leaves of 1 spring fresh rosemary
6 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Fresh ground pepper to taste

Heat 2 Tbsp of the olive oil in a heavy skillet, toss in the rosemary leaves and the garlic cloves and stir. Add the chicken and let cook. The oil will now infuse the chicken with flavor. Meanwhile, toss the mixed greens in a bowl with the remaining oil and vinegar till all leaves are evenly coated, assemble the mixture on the serving plates. Place the tomatoes and the cooked chicken, ground pepper and serve immediately.

Safe Tomatoes

JULY 31st update:

The FDA urges PUBLIC to avoid eating SERRANO PEPPERS FROM MEXICO

since they tested positive for the Saintpaul Strain of Salmonella.

 GOOD NEWS! : Warning on all US grown tomatoes has been lifted.

July 10 UPDATE!!!!

Jalapeno peppers have been added to the list of potentially dangerous produce!

The warning for certain tomatoes types still stands

 

With this terrible tomato Salmonella scare, we are safe with certain tomato types.

If you have not tried cherry or grape tomatoes, this is a great time since they are considered safe. My favorite are Santa sweets

 Stay away from Roma and other fleshy tomatoes, unless they are canned.


 

 

If you absolutely cannot stand using canned tomatoes in your recipes, try Pomi ( they come in tetra brik, the same that is used for juices). They have both strained and chopped, and are very close to the taste and texture of fresh ones.

 

But what’s to know? A tomato is a tomato right?
Yes, but not all tomatoes were created equal. Some are ‘fleshier’, some are sweeter. There are tiny tomatoes and 2 pound ones!
Here’s a pocketbook guide and suggested best usage:

 

Beefsteak tomato:
This is the big boy of the tomatoes, what we consider the All-American tomato. Slice them for salads or to place in a sandwich. They appear right in time for the 4th of July picnic, (late bloomers for tomatoes). The best varieties areBragger, Brandywine, Burpee’s Supersteak, HVN Hybrid, Hybrid Beefmaster, and the most commonly known Large

 

 

Tomatillo:
This is a tomato cousin, it comes wrapped in a papery husk. They are small, round an green, sometimes with a hint of purple. Tomatillos are tart with a hint of citrus flavor. This makes them ideal for salsas and other recipes that call for zing!

 

Roma & MilanoTomatoes:
These types are also called paste. When slicing them you will notice few seed cavities and thick walls, which allows them cook down to flavorful and densely textured sauces. Other varieties of cooking tomatoes: Costoluto Genovese, Paste Tomato, Principe Borghese, Royal Chico and San Marzano.

Stuffing Tomatoes:
You will recognize stuffing tomatoes by their thick walls and bulky shape resembling a pepper. They have a very mild flavor. They are best in cold soups, fresh salsas and, of course, stuffed. Varieties: Dad’s Mug, Ruffled Tomato, Yellow Stuffer.