Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Komatsuna | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Spigarello | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  | Storage Tips (downloadable .doc)

Tomatoes

Andalusian Gazpacho Recipe
from Diane Clayton—adapted to the Midwest
Note from Diane: “I discovered this June that the Spanish are crazy for the blended variety, and they thicken it with breadcrumbs.  Yummy.”

Serves six

2 or 3 large tomatoes (about 2 lbs.)
Cucumber, peeled, chopped
Red or green pepper, seeded and chopped
Jalapeno, seeded and chopped
Onion, chopped
3-4 tablespoons red wine vinegar
1-2 cloves garlic
5 tablespoons water (vary the amount according to the consistency you prefer)

Place all the ingredients into a blender and blend until smooth. Sieve or strain the puree to remove seeds and skins.

Put soup back in blender and add:
4 or so slices white bread, decrusted and cubed
2 tablespoons olive oil
Salt and pepper

Refrigerate until thoroughly chilled. Better in a day or so.

To make garlic croutons:
Diced cubes of day-old bread
2 cloves crushed garlic
1 tablespoon olive oil
Using a frying pan heat the oil gently and add the garlic, cook over fairly low heat watching it doesn’t burn. Turn down the heat and add the bread cubes. Cook slowly turning continually until golden brown.
Serve soup with crouton. Also may add avocado cubes, chopped tomato, hard-boiled egg, parsley, cracked pepper.

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
The following recipe comes from member, Jane Laco with this note:
“My sister sent me this recipe, and it's wonderful.  It's super quick, made in the blender.  I haven't made the Pecorino crunches, but the soup alone is delicious.  It's also easy to make substitutions.  I used 1/2 of one of our humongous farm garlic cloves.  I used a whole jalapeno, seeds and all, instead of cayenne.  I used 2 tomatoes and added a couple of sun dried tomatoes to boost the tomato flavor a little.  I also added about 2 Tbsp ground flax seed as a healthy thing, and it's a good thickener.  I used a little bit of farm onion instead of scallions, because it's what I had.  Next time I might add a small pinch of sugar, which I think cuts the acidity of the tomatoes a little.  My sister has made it with goat milk yogurt, and she said that was really good.  So, if you're fresh out of that, I think a dollop of goat cheese would be a good garnish.  She also omits the ice cubes.”
 
6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep’s-milk, goat's milk or regular yogurt 
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.

2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Yield: 4 servings.

Feta-Stuffed Tomatoes

Cut 4 tomatoes in half. Scoop out pulp and chop
Stir together pulp, 4 oz crumbled feta cheese, 1⁄4 cup bread crumbs, 2 tbsp chopped green onion, 2 tbsp. fresh parsley and 2 teaspoons olive oil. Spoon into tomatoes and place in 13x9 pan. Bake at 350 degrees for 15 minutes. Serves 8.

Fresh Salsa
Mid-September shares often come with all the making for fresh salsa. When we have cilantro we definitely chop and add some, when we don’t, we leave it out and it’s still delicious.
2 tomatoes, finely chopped
1 green pepper, finely chopped
½-1 onion, finely chopped
½-1 jalapeno, minced (more to taste)
1 clove garlic, minced
Salt to taste
1 Tablespoon lime juice or cider vinegar
Pinch of sugar
1 Tablespoon cilantro chopped
Toss together – adjust any of the ingredients to taste.

Insalata Caprese
Colleen Bartels had this salad at a restaurant and passed the recipe along:

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun
 dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Spicy but Simple Tomato Sauce
We make this one fairly frequently. It’s quick, easy and flavorful. You may want to hold back on the red pepper flakes depending on how spicy you like things.

8 or so roma tomatoes
¼ cup olive oil
4 large cloves garlic, minced (I think I used 2 huge ones)
1 teaspoon hot red pepper flakes or to taste
1 teaspoon salt
3 tablespoons minced fresh parsley leaves
1 pound penne or other short tubular pasta

Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Roughly chop the tomatoes
Heat the oil in a large skillet. Add the garlic and hot red pepper flakes and sauté over medium heat until the garlic is golden, about 2 minutes.
Add the tomatoes and salt to the pan. Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes. Stir in the parsley. Taste for salt and hot pepper and adjust seasonings if needed.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomato sauce. Mix well and transfer portions to warm pasta bowls.
Serve immediately. 6 servings

Summer Sauce
John Gifford shared recipe many years ago.
2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious
6 Tablespoons olive oil
½ Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2 cloves garlic peeled and minced
Salt and freshly ground pepper
½ teaspoons sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.

Tomato Leek Tart
1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup (8 ounces) shredded part-skim mozzarella cheese

Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.

Bake at 425° for 18-22 minutes or until crusts are lightlybrowned. Cut into wedges. Serve warm. Yield: 2 tarts

Tomato Fennel Salad
1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Tomato Garlic Soup with Parmesan Croutons
Spring Hill Member, Mary Lindner, passes along this recipe she cut from the newspaper several years ago.

4 large tomatoes, cored (about 2-1/2 lb)
2 cans fat-free, less-sodium, chicken broth
2 quarts water
2 quarts ice water
1-1/4 cups uncooked seashell pasta
1 tablespoon red wine vinegar
4 teaspoons olive oil, divided
1⁄2 teaspoon freshly ground black pepper
3⁄4 cups finely chopped red onion
8 (1/2 oz) sliced diagonally cut French bread baguette (about 1 inch thick)
8 cloves garlic, thinly sliced
1⁄2 cup (2 oz) grated fresh Parmesan cheese
1 cup water
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
Fresh thyme sprigs (optional)

Score bottom of each tomato with an “X.” Bring 2 quarts water to a boil in a Dutch oven. Add tomatoes; cook 30 seconds. Remove tomatoes with a slotted spoon; plunge tomatoes into ice water. Drain and peel. Cut each tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.
Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 teaspoon oil. Cool completely.
Heat 1 tablespoon oil in Dutch oven over medium heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme and broth; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Add pasta, vinegar and pepper; cook 1 minute or until thoroughly heated.
Preheat broiler. Place bread slices on a baking sheet, and top each slice with 1 tablespoon cheese. Broil 1-1/2 minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.

Tomato, Zucchini and Corn Pie
3 cups fresh, corn kernels
5 small zucchini or summer squash cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh basil
2 tablespoons melted butter
3 to 4 tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil

Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetables with the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

Tomatoes Provençal
David Hemphill shared this recipe with fellow member Jess Fischer at the 07 Fall Harvest. He learned of the recipe from friends who lives in France.

Serves 4
12 roma tomatoes, halved lengthwise
Sea salt
3/4 cup fresh bread crumbs
5 tablespoons chopped parsley leaves
12 cloves of garlic (or 6 cut in half lenthwise if they the gorgeous enormous cloves of Spring Hill)
3 tablespoons extra-virgin olive oil

Preheat oven to 275 degrees.

Sprinkle the halves with salt, and set them on a baking sheet. Press a garlic clove into the center of each tomato. Mix together the bread crumbs & parsley. Cover tomatoes with the mixture, and drizzle with oil. Bake for 2-3 hours, or until roasted and still retaining a little moisture. Baste throughout the baking to avoid drying out too far. Serve on pasta or risotto.