Proven Harvest
Tomato Recipes
bruschetta and sliced toasted bread with cherry tomatoes on a serving platter
Freshest Summer Bruschetta

serving iconYields 6-8 Servings

Ingredients

1 baguette
3-4 ripe Garden Treasure tomatoes diced
1/4 cup finely chopped basil
2 garlic cloves minced
1-2 tablespoons champagne vinegar
1/2 cup olive oil
Salt and pepper to taste
Reduced balsamic vinegar (optional)

Directions
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1. Slice the baguette, brush slices with olive oil and baking on a baking tray until toasted.

2. Place the tomatoes, garlic, herbs, vinegar, remaining olive oil and salt and pepper in a bowl and mix until combined.

3. Top each bread slice with 1-2 tablespoons of the tomato mixture and drizzle with the balsamic vinegar if using. Enjoy!

caprese salad
Caprese Salad

serving iconServes 2-4 People

Ingredients

3-4 ripe tomatoes
16 oz (two large balls) mozzarella cheese
1/2 cup destemmed basil leaves
2-3 Tablespoons high quality olive oil
2 Tablespoons reduced balsamic vinegar (optional)
Sea salt and pepper to taste

Directions
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1. Slice the tomatoes and mozzarella in 1/4-1/3 inch thick slices.

2. Layer the tomatoes, mozzarella and basil leaves on a platter in an alternating pattern. Drizzle with oil and vinegar and sprinkle with salt and pepper. Enjoy!

goat cheese tart
Goat Cheese & Tomato Tart

serving iconYields 6-8 Servings

Ingredients

1 sheet puff pastry
2 ripe tomatoes sliced thinly
3 oz soft goat cheese
3 oz ricotta cheese
2 garlic cloves minced
1 tablespoon fresh thyme or oregano leaves
1 tablespoon olive oil
Sea salt and pepper to taste

Directions
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1. Preheat the oven to 400°. Roll out pastry until the shorter side is 10”. Using a 9” cake pan as a guide, cut a circle out of the pastry. Place the pastry on baking tray with parchment paper and set aside.

2. Place the ricotta, goat cheese, garlic and herbs in a bowl and mix thoroughly.

3. Spread the cheese mixture over the pastry then cover with tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.

3. Bake for 20-25 minutes until pastry is golden brown. Transfer to a plate, slice and enjoy!

spinach and cheese stuffed tomatoes
Spinach & Cheese Stuffed Tomatoes

serving iconServes 2-4 People

Ingredients

2 cups shredded mozzarella
1/2 cup ricotta
1/2 cup grated parmesan
1 small yellow onion
1 tablespoon butter
1 bunch spinach
1 tablespoon dried Italian herbs mix
A pinch of red pepper flakes
Salt and pepper to taste
Chopped, fresh chives and basil to garnish

Directions
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1. Preheat your oven to 350°. Slice the the top 1/2” off of the tomatoes and using as spoon, hollow out the tomatoes out and place in a lined, rimmed pan.

2. Steam the spinach until just cooked and chop roughly. Dice the onion and saute with the butter until translucent. In a bowl, combine onion, spinach, 1 cup mozzarella, other cheeses and seasoning and mix thoroughly.

3. Spoon the mixture into the tomatoes and pack lightly. Top with remaining mozzarella, place tomato tops back on and bake for 20-25 min. Sprinkle with fresh herbs and enjoy!

tomato and pesto flatbread
Grilled Flatbread With Pesto & Fire Roasted Tomatoes

serving iconServes 2-4 People

Ingredients

1 premade pizza crust
1 cup pesto
8 oz burrata or mozzarella
3-5 ripe tomatoes
1 ripe peach
A handfull of fresh arugula or spinach
Good quality olive oil
Sea salt

Directions
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1. Start up your grill. While the grill heats up, cut tomatoes in half and sprinkle each side with salt. Once the grill is hot, brush the tomatoes with olive oil and grill for 5-10 min flipping them over halfway through. Repeat these steps with the pitted peach.

2. Place grilled tomatoes and peach in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, slice into 1/2” slices and set aside.

3. Roll or stretch out the pizza dough. Brush it with olive oil and place on the hot grill for 1-3 minutes on each side until it is cooked and has nice char marks.

4. Remove crust from grill and assemble the pizza. Start by spreading out the pesto, then the peach and tomato slices. Next slice or rip up the cheese and spread it evenly. Finish by sprinkling the greens and salt to taste and drizzling with olive oil. Slice and enjoy!

fire roasted salsa in a black bowl
Fire Roasted Salsa

serving iconYields About 3 Cups

Ingredients

6 ripe tomatoes
2 ears of corn
1 poblano pepper
1 small yellow onion
1-2 jalapeños
2 limes
A splash of apple cider vinegar
1/2 cup chopped cilantro
Salt to taste

Directions
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1. Start up your grill. While the grill heats up prep the veggies. Cut the tomatoes in half, sprinkle each side with salt and set aside. Cut the onion in half leaving the skin on. Shuck the corn, boil for 3 minutes and set aside.

2. Once the grill is hot, brush all the veggies down with olive oil and grill for 10-15 min flipping them over halfway through. Grill the peppers for a bit longer than the rest letting them char on all sides.

3. Place grilled tomatoes and peppers in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, deseed the peppers and dice.

4. Cut the corn off the cob and add to the tomatoes and peppers. Remove the skin from the onion, dice and add to the mix.

5. Add the vinegar, lime juice, cilantro and salt. Mix well and enjoy!

tomato basil skewers on a light blue ceramic plate
Tomato Mozzarella & Basil Skewers

serving iconMakes 4 Skewers

Ingredients

16 ripe tomatoes
8 oz mozzarella
1 cup pesto or balsamic vinegar
Check out our awesome lemony pesto recipe here!
Handfull of fresh basil

Directions

1. Make 8-12 small mozzarella balls. Skewer tomatoes, mozzarella, and basil leaves. Drizzle with pesto or balsamic vinegar. Enjoy!

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