List all recipes for: Tomatoes

Bruschetta with Tomato and Arugula

To move this from light appetizer to something more substantial, place slices of fresh mozzarella on the toasts before adding the tomatoes.
3 ripe tomatoes, diced
2 ounces arugula, roughly chopped
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
12 (cut in 1/2 inch thick slices) rustic artisan bread
2 teaspoons olive oil
2 cloves garlic minced
Combine all topping ingredients and let stand at room temperature 1 hour. Lightly toast bread under the broiler or on the grill. Combine olive oil and garlic. Brush toasts on one side with the mixture, the top with tomato topping.

Fried Green Tomatoes

4 large, firm green tomatoes, cut crosswise into 1/2 inch thick slices
Salt and pepper
1 cup stone ground yellow corn meal
1/2 teaspoon smoked paprika
2 large eggs
1/2 cup vegetable oil
Season tomato slices with salt and pepper. Mix together the cornmeal and paprika in a bowl. Lightly beat eggs in another bowl. Heat oil in a skillet over medium heat. Dip tomatoes in egg and dredge in cornmeal. Fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper towel lined plate

Grilled Tomatoes Marinated in Basil Vinaigrette

Roasting any vegetable concentrates the natural sugars, making them even more delicious!

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
¼ teaspoon salt
6 tomatoes, halved horizontally
Preheat broiler or gill. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined. Place tomato halves, cut sides down, directly on greased broiler pan or grill rack. Broil until they start to char and blister, which will take about 4 minutes. Using tongs carefully turn tomatoes over and broil 2 minutes more. Remove cooked tomatoes from heat and place cut sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Marinate at least 1 hour or cover and refrigerate up to 5 days. Serve at room temperature.

Pasta with fresh marinara

Simple is the demonstrated by this recipe. When making a dish with only a few ingredients, use the freshest possible. You will taste the difference!

Heat olive oil in a skillet over medium heat and sauté a whole peeled garlic clove until lightly browned. Add peeled, seeded, diced tomatoes and cook until they begin to melt into a sauce. Meanwhile, cook spaghetti until almost tender, add it to the tomatoes along with a ladle of the cooking water. Increase the heat to high and cook until the sauce thickens and coats the pasta. Remove the garlic clove, sprinkle with shredded basil, freshly grated parmesan and serve.

Pasta with Roasted Tomatoes and Corn

The little ear-shaped pieces of pasta serve as perfect nests for the sauce but you could use any pasta.

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil. Place 2 ears of corn on the foil, rub the ears with a little olive oil. Cube tomatoes and drizzle with a little olive oil. Roast for 15 to 20 minutes until the corn and tomatoes have begun to char. Remove from oven and let cool enough so you can hold the corn cob. Using a sharp knife, cut the corn from the cob by holding the ears upright and gliding the knife down the sides, discard the cob. Bring a large pot of salted water to a boil and cook 8 ounces dried orecchietta pasta according to package directions. Drain, reserving 1 cup of the cooking water. In a large saucepan over medium heat, combine 1 tablespoon olive oil and 1 clove minced garlic, cook, stirring, for 1 to 2 minutes, until fragrant. Increase the heat to medium high, add the corn, tomatoes and any accumulated juices from the baking sheet to the saucepan, Cook, stirring, for 1 minute to incorporate the flavors, then add the cooked pasta and toss to combine. Add pasta water as needed to moisten. Season with salt and pepper to taste. Remove from heat, add 1/4 cup freshly grated Parmigiano-Reggiano cheese and 1/3 cup chopped basil. Serve hot, warm or at room temperature.


Serve hot, warm or at room temperature, as a side or a sauce for pasta
2 tablespoons olive oil
1 red onion, slivered
2 yellow bell peppers, seeded and coarsely copped
2 red bell peppers, seeded and coarsely chopped
1 medium zucchini, coarsely chopped
1 garlic clove, minced
2 tablespoons water
4 to 5 tomatoes, coarsely chopped
1/2 teaspoon salt
Coarsely ground black pepper
Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 15 to 20 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny.


Here’s a basic salsa recipe you can serve with tortilla chips or with meat, fish or poultry. Spice it up or down to suit your taste.

3 tomatoes, seeded and diced
1 small red onion, minced
2 cloves garlic, minced
2 hot peppers – jalapeno or other peppers
¼ cup cayenne or chili sauce
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
salt and pepper to taste
Mix all ingredients well and let sit at room temperature to meld flavors at least 30 minutes.

Tomato confit

Cut sauce tomatoes in half lengthwise and remove seeds with a spoon. Arrange in a single layer on a sided baking tray and season generously with salt, pepper and minced garlic. Drizzle generously with olive oil and roast at 300 degrees for 2 or more hours until the tomatoes begin to caramelize. These are great for pasta sauces, pizza and eating fresh from the oven. I make bag after bag of them in the summer when tomatoes are plentiful, keep them in the freezer and use them as I would fresh tomatoes all winter long.

Tomato Frittata

You can substitute ground turkey or chicken for the sausage.

5 large eggs
2 tablespoons water
¾ pound sausage
1 cup chopped firm tomatoes
½ cup finely chopped green or red bell pepper
1 ½ cup shredded sharp cheddar cheese
Black pepper

Lightly whisk together the eggs and water in a large measuring cup. Heat a large ovenproof skillet over medium heat; add sausage and cook, stirring to break up the sausage for 5 to 10 minutes until it’s well cooked. Drain the sausage on a paper towel lined plate. Add the tomatoes and green bell pepper to the skillet, still on medium heat. Cook for 2 minutes, stirring. Return the sausage to the skillet and add the eggs, stirring to combine. Cook, covered for 10 minutes or until the eggs are almost set. Position the oven rack 4 to 5 inches from broiler, preheat the broiler. Sprinkle the cheese evenly over the eggs. Broil for 2 minutes or until the cheese has melted. Sprinkle with black pepper.

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