Tag Archives: Sweet Tomatoes

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

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.

Saffron Rice Tomatoes


This is a fresh twist on a traditional tapas . We used saffron rice instead of a mayonnaise based meat salad and sweet tomatoes to satisfy the appetite of vegetarians and meat eaters alike!

 We’ve served them both hot ( broiled in the oven for 5 minutes) and cold with excellent reviews each time. They are also an elegant side dish to a grilled fillet!


12 mini tomatoes such as yellow, orange an red Holland , tops cut, seeded
1 cup Basmati rice
1 pinch saffron
2 Tbsp olive oil
1 clove fresh garlic, minced
1 spring flat leaf parsley, chopped
salt & pepper to taste

In a medium sauce pan, place the rice with just enough water to cover plus a quarter inch. Add the saffron and bring to a boil, lower the heat to a simmer and cover, DO NOT STIR. Let cook, and check often to see if the water has consumed, if necessary add more. Once the rice is done add the olive oil and the chopped garlic, stir and bring the heat up to medium. Let cook for five minutes.
Mix in the chopped parsley. Sal; and pepper to taste. Spoon the mix into the tomatoes and serve on top of the remaining rice.

Tuscan Tomato Soup


This rich tomato soup has the fragrance and feel of a lazy afternoon at a Tuscan villa.

Enjoy with fresh crusty bread and white wine.  It makes a great item for brown bagging!

Ingredients (makes 6 cups):

1 Tbls butter
1 small onion, chopped
2 cups grape or cherry tomatoes, cut in halves
2 ripe sweet tomatoes, peeled and pureed, about 1 cup
1 cup mixed chopped veggies, such as peas, carrots & green beans
1 1/2 cups (a 12 oz can) chicken broth or stock
1 Tbls balsamic vinegar
1 spring fresh basil
1/4 tsp freshly cracked white pepper
2 Tbls freshly grated pecorino romano cheese

Melt the butter in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the mixed vegetables, the halved tomatoes and the chicken stock. Stir and add the pureed tomatoes with the balsamic vinegar. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with the pepper and the cheese. Enjoy with fresh crusty bread.
This soup can also be served at room temperature.