Tomato Time!

The summer is in full swing, and every gardener’s tomato plants are overflowing. Here are some great recipes for your tomatoes, tried and approved by Brittany and Bobby.

¡Salsa!

  • Dice 6 small-ish/ 1 cup ripe tomatoes from the garden and add to a bowl–seed, skins, and all!
  • Dice 1/4 cup onion and add to bowl. I used a sweet yellow onion, but red would be good if not better.
  • Chop 1/8 – 1/4 cup cilantro leaves and stems and add to the bowl. We used some from our garden, but try to buy organic when possible–pesticides, herbicides, and insecticides will be sprayed directly on your cilantro. The same goes for the tomatoes, as well.
  • Squeeze the 1/2 the juice from a lemon to the bowl. Mix && enjoy!

You can easily mix this recipe up to your own taste buds and local harvests. Try a lime instead of lemon, add some finely chopped garlic or garlic powder, use parsley instead of cilantro, and more! If you’re really interested in learning more Salsa recipes and are in the San Francisco Bay Area, check out this workshop. I’m super excited to attend next week!


Pasta Sauce

Super simple version of pasta sauce with ingredients harvested from the garden and already present in the fridge and pantry. We encourage you to do the same, rather then following our recipe word-for-word.

  • Dice 1/2 cup yellow onion and add to skillet with olive oil on a medium-low heat. Cook for ~3 minutes, before caramelizing.
  • Add 1/3 cup diced bell peppers–green and red are my favorites and in the garden. Use what ya got! Cook for another 3 minutes.
  • Dice 1 1/2 cups tomatoes; seeds, skins and all! You might need a little more olive oil at this point, too.
  • Spice it up:: add minced garlic (1 per person +1), dried/fresh oregano, dried/fresh thyme, dried/fresh basil, garlic powder, salt and/or pepper. A little chili powder or jalapeño to give it a kick.
  • Let simmer until liquid has thickened to your liking; we probably cooked ours for around 8-10 minutes.

Insalata Caprese

Bobby’s favorite meal is perfect for all of our harvests.
Just add diced, ripe tomatoes from your garden to a handful of fresh basil leaves and diced Spring Hill mozzarella. Drizzle in cold-pressed virgin Olive Oil from HomeMaid Ravioli Co and devour!

Planting Guide: Start your basil and tomatoes indoors to maximize success during the first two weeks of the baby plants’ lives. Once cotyledons have formed, and mature leaves begin developing–or you see roots out the bottom of the container (term: root bound)–transplant to larger pots or outdoors in full sun, away from sea spray or wind. Plant together, for they are natural companions.

Conscious Consumerism: I’ve purchased from Spring Hill Cheese Co. at Fillmore and Castro Farmers’ Markets in San Francisco. Home Maid Co. sells olive oil, olives, raviolis, fresh pastas and spreads at Fillmore, Castro, and Divisadero Farmers’ Markets. Remember: buy local, buy organic.

Cheers,
Brittany

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About Brittany

I am an Environmental Studies graduate from the University of San Francisco. That's where the inspirational fire sparked--through the Garden Project, Back to da Roots, and How-to-Homestead. From there my knowledge of the food system, the environment, and San Francisco has grown immensely, and I have found myself healthier and happier than ever! I continue to blend the world of urban, natural, and technological. Urban homesteader, gardener, experimental home chef, environmentalist, foodie, and explorer. I look for the good stuff in San Francisco and can guide you along your own personal exploration, as well!
This entry was posted in Food, Food & Recipes, Homemade, Local, Seasonal: Summer and tagged , , , , . Bookmark the permalink.

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