You can make this on repeat all summer! No tomato paste required.
1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced or thinly sliced (to taste)
3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don’t
1/8 teaspoon sugar
2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
1 tablespoon slivered fresh basil
Freshly ground pepper
In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with ½ teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn’t scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.
If anchovies aren’t your thing, just omit them.
1 small shallot or sweet onion, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 anchovy fillets, finely chopped
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves
Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
Top each tomato slice with a sprinkle of capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.
Juliets are perfect for this recipe, since they are so meaty. Feel free to add in more spices, like curry, some cumin, or smoked paprika to add more flavor. This recipe will make about one cup of ketchup.
1 quart ripe grape tomatoes, cut in half
1 cup red wine vinegar
1/3 cup dark brown sugar
2 teaspoons salt
1 teaspoons black pepper
1/2 teaspoon Worcestershire sauce
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Eggplant can easily be subbed for the squash here, or use both!
1 5.3 ounce container Greek Yogurt
Juice from 1/2 lemon
1 cucumber, peeled and shredded
1 tablespoon minced Italian parsley
Pinch of salt
4 pita pockets
2 to 3 summer squash, ends trimmed and sliced lengthwise
2 cucumbers, peeled and diced
1 pint of cherry tomatoes, halved
Juice from 1 lemon
Pinch of crushed red pepper
1 tablespoon minced Italian parsley
1 teaspoon minced mint
To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros.
Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita.
To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint.
Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt.
To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired.
You can find dried chiles at international markets, such as New Grand Mart.
⅓ cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Preheat oven to 350°. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
¼ cup Basic Lemon Vinaigrette
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.
5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes or chopped large tomatoes
¼ tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
¼ cup olive oil, plus more for drizzling
5 garlic cloves, smashed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes OR 2 lbs beefsteak tomatoes, sliced in 1” slices
1 bunch Swiss chard, preferably rainbow
6 large eggs
4 thin slices country-style bread
Flaky sea salt or kosher salt
Handful of basil leaves
Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.
Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.
Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.
Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.
While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.
Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.
Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside
1 lb. ground lamb
1 onion, diced
3 garlic cloves, minced
2 carrots, grated
2 sticks of celery, finely chopped
3 tomatoes, diced
1 cup red wine
½ cup golden raisins
1 TBSP smoked paprika
½ cup fresh parsley, chopped
2-3 cups cooked rice
6 large bell peppers, tops and seeds removed
Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine.
Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture.
Set in the baking dish and bake, uncovered, for 20-30 minutes.
You can use 1 ½ cups of leftover tomato juices from your roasted tomatoes for this in place of the cherry tomatoes.
10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
⅓ cup extra-virgin olive oil, plus more for drizzling
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.