Archive for the 'Tomato' Category

Yellow Taxi Tomato Salsa

Thursday, September 12th, 2019
Zoe Sand, Planted Blissfully
Any tomato can become salsa if you try hard enough! Feel free to swap out the yellow taxis for any other variety of ripe, in-season tomatoes.
1 share small plum or cherry tomatoes (about 1 pint)
1 share yellow taxi tomatoes (3-4 tomatoes)
2 cloves of garlic, minced
1/4 large white or yellow onion
1/2 bunch cilantro 2 tbsp lime juice
Optional: 1 jalapeno diced
Seed all tomatoes and drain of excess juices. Option one is to dice all ingredients by hand and mix together. Option two is to throw all ingredients into a food processor and gently pulse until desired texture. This is a delicious, fresh mild salsa but you can add some spice using jalapenos if desired.

Cold Ramen Salad

Friday, September 14th, 2018

Sara Jones, Tucson CSA


• Two packs ramen noodles
• 1 large tomato or two smaller tomatoes
• About 2 cups matchstick-cut cucumber slices
• 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed

• 1/3 cup broth or water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar or white wine vinegar
• 1-4 teaspoons sugar, to taste, if desired
• About 1 inch fresh ginger, grated
• 2 teaspoons toasted sesame oil
• 1 tablespoon oil
• Sprout to garnish (optional)


1) Mix dressing ingredients together and set aside.
2) Cook noodles just until al dente then drain and rinse well. Toss noodles immediately with about 1⁄4 of sauce mixture and allow to cool to room temperature.
3) Serve noodles in individual bowls topped with tomatoes, cucumber and tofu, eggs or chicken adding more dressing as needed.
4) Garnish with sprouts and toasted sesame seeds if desired.

Summer Pasta with Goat Cheese

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA


• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste


1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

Home Fries and Braised Greens

Monday, June 11th, 2018

Philippe, Tucson CSA

1 basket small red potatoes, quartered

2 tablespoons olive oil

1 bag greens, chopped

1 basket fresh tomatoes, quartered

¼ cup Mayonnaise

2 tablespoons orange juice, or 1 tablespoon vinegar plus 1 tablespoon water

Salt, pepper.

Sauté potatoes in olive oil on medium hot. Cover. Toss regularly. When potatoes are done, about 15 minutes, add chopped greens. Sauté until greens are wilted. Add seasoning and tomatoes.

Whisk mayo with orange juice or vinegar water combo. Add to potato dish and toss until well mixed.

Piperade and Eggs Piperade

Monday, October 31st, 2016

This traditional Basque dish calls for “piment d’Espelette” (a local Basque pepper) to spice it up, but you can use any spicy local chile such as as Jalapeño or Serrano, or even Habañero if you like it hot. However, if the green chiles are spicy to begin with, you can omit the extra spicy chile. Basque Country is a region that straddles France and Spain across the western Pyrenees mountains.

5 green chiles or 3 green bell peppers (or a combination), seeds removed, chopped

2 tomatoes, diced

1 onion, chopped

2 cloves garlic, minced

1 Jalapeño or Serrano chile, finely chopped (or 2 teaspoons of dry chile flakes)

2 tablespoon olive oil



Heat oil in a skillet over medium high heat. Add green chiles or belle beppers and onions. Sauté for about 5 minutes until onions are translucent. Add garlic and Jalapeño and sauté for another minute. Add tomatoes. Add salt to taste. Reduce heat to medium and cover. Cook for another 10 minutes. Serve with a baguette. Piperade is often served with scrambled eggs.


Eggs Piperade

One variation of this dish is to include the eggs in it instead of having them on the side, as in the style of a Spanish tortilla. Once the piperade is cooked, compact it with a spatula and pour 4 beaten eggs evenly over it. Cover, and cook for another 5-10 minutes or until the beaten eggs have set.

Cut in wedges and serve with sliced baguette.

It can be served hot of cold. It makes a great picnic dish.

Green Tomato and Orange Marmalade

Monday, November 30th, 2015

4 large oranges

2 lemons

1kg of green tomatoes

750ml of water

1kg of sugar

11/2 tbsp of coriander seeds roughly crushed.

Chop oranges into small pieces with the skin on

Squeeze the juice from the lemons and put the pips into a muslin bag

chop tomatoes into tiny pieces

place toms, and orange and bag into the water and boil.

Simmer for 45 mins

Add sugar and lemon juice, stir until sugar is dissolved

Bring to boil, simmer for 35 mins


Shishito Succotash

Monday, October 12th, 2015

Sara Jones, Tucson CSA

1/2 basket shishitos, cleaned, stems removed and chopped

1 cup chopped green beans

1/2 large onion, chopped

2 cloves garlic, minced

Kernels from 2 ears corn

1-2 chopped tomatoes

1 tablespoon oil

2 teaspoons cider vinegar

1 tablespoon butter

1 pinch crushed sage and thyme

Salt and pepper to taste

Sauté onions in oil in a medium skillet over medium high heat for 5 minutes until beginning to brown. Add garlic, corn, beans and shishitos. Cook, stirring occasionally for another 8 minutes or so. Sprinkle with a splash of water or white wine if needed to keep from sticking. Add tomatoes, vinegar and butter, stir to combine and remove from heat. Season to taste with salt and pepper.

Tomatillo and/or Apple Crisp

Monday, October 12th, 2015

Rachel Yaseen, The Organic Kitchen

What a great surprise that you can use tomatillos in a sweet crisp! This is the recipe that Rachel used for the CSA cooking demo last September. Of course it would be fantastic with apples instead, or if you have some tomatillos left, use a combination of both. You can also use green tomatoes for this recipe!

Tomatillos and/or apples diced– enough to cover bottom of oven pan

1/4 cup coconut sugar

1 1/4 cup dried coconut flakes

1 1/4 cup oats

1 cup coconut sugar

1 stick butter, cold, cut into 8 pieces

1/2 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 350 º. Mix tomatillos and apples with 1/4 cup sugar and spread over bottom of 9×14 inch pan. Mix oats, coconut, coconut sugar, salt, and cinnamon in a separate bowl. With your fingers or the back of a spoon, smoosh the butter into the dry mixture until it blends in. Sprinkle on top of the tomatillo mixture. Bake 45 minutes. Serve warm or room temperature

Ranchero Chickpeas

Thursday, August 22nd, 2013

Lorraine Glazar, Tucson CSA

1 cup dried chickpeas (garbanzos)
2 cups warm water
1 ½  tablespoon salt

Mix salt into warm until dissolved.  Put in chickpeas and let soak overnight.  In the morning, drain the chickpeas and lightly rinse them in running water.  Put them in the slow cooker and add:
1 fresh hot chile (jalapeno, Serrano, guero) cut in half (or sub 1 tsp red pepper flakes)
2 cloves garlic smashed or put through the garlic press
1 bay leaf
½ cup chopped onion

Add at least 2 cups water, or more if needed to cover the ingredients.  Cook on low for six hours.  Remove bay leaf, whole chile, and garlic cloves if you smashed rather than minced them.


1 can (14-15 ounces) diced tomatoes and their juices
1 whole roasted green chile, stem and seeds removed, diced (or one small can green chile, diced)
1 teaspoon cumin
½ to 1 teaspoon salt
½ to 1 teaspoon chile powder

Continue to cook on low for 2 to 4 more hours, checking to make sure there is enough liquid is in the slow cooker to keep ingredients covered.  After two hours, check chickpeas for tenderness.  Once they are soft enough to your liking, you can 1) set the slow cooker to warm and eat when ready; or 2) let them cook with the cover off on high until more liquid has evaporated, then eat.  The first way they will have a broth, the second way will be more like cooked beans.

Stuffed Bell Peppers

Monday, August 5th, 2013

Philippe, Tucson CSA

1/2 cup quinoa
Meat version: 1 pound ground pork (or Italian sausage)
Veggie version: replace meat cooked black beans, plus 1 beaten egg to bind the mixture.
4-6 bell peppers
1 pound tomatoes, quartered, or 1 pint canned tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon thyme, Italian seasoning, or Herbes de Provence
Salt and pepper to taste

Boil 1 cup of water, slightly salted. Add 1/2 cup of quinoa. Bring back to boil, then reduce heat to low and simmer for 15 minutes. Turn off heat and let the quinoa steam for 15 more minutes. Let cool.

Cut out the stem end of the bell peppers, remove stem and seed core, and scoop out most of remaining seeds.
Season the ground pork with salt and pepper, add the cooled-off quinoa, and mix well.  You can also add some herbs/spices for extra flavor. If you’re making the veggie version, make the stuffing by mixing the quinoa, beans, egg and seasoning.
Stuff the bell peppers with the ground meat/quinoa mix. If you end up with extra mix, stuff more bell peppers if you have any. If not, just make a few meatballs. If you have extra bell peppers, dice them and sauté them with the onions.
In a large pot on medium heat, sauté the onions in olive oil until translucent.  Add garlic, tomatoes, herbs, and salt and pepper to taste.  Cook for 10 minutes.
Place the stuffed peppers (and meatballs if any) in the sauce.  Cover, bring back to a simmer and cook for another 45 minutes.
Serve with rice.