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cherry no. 9 fall in love again® – Recipe

recipe-thumbnail
Shrimp and Cherry Tomatoes over Cheesy Cauliflower Grits
Author: 
Prep time: 
Total time: 
Yields: 3 servings
 
Ingredients
  • 3 slices center cut bacon
  • 12 ounces shrimp, peeled and deveined
  • ½ red onion, diced
  • 1 cup packed chopped kale
  • 10 ounces Village Farms Cherry No. 9 Fall In Love Again® tomatoes
  • ¼ cup chicken or vegetable broth
  • 2 tablespoons chopped parsley
  • For the grits:
  • 1 teaspoon olive oil
  • 1 large head cauliflower, chopped into small florets (about 6 cups riced cauliflower)
  • ¼ cup chicken or vegetable broth
  • ½ cup shredded cheddar
  • 2 tablespoons half and half or milk
  • Salt and pepper to taste
Instructions
  1. In a large cast iron skillet, cook bacon until crispy over medium heat. Remove from pan and set aside on paper towels. Chop or crumble bacon when cool enough to handle.
  2. Reserve 2 teaspoons bacon drippings in pan for shrimp. Arrange shrimp in pan in single layer, cooking over medium heat until pink and cooked through. Flip halfway to ensure even browning on both sides. Remove shrimp from pan. Add onions and kale to the skillet and cook until onions begin to turn translucent; stir constantly and slowly add broth to skillet to keep veggies from sticking.
  3. Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
  4. For the grits, rice cauliflower in blender or food processor. Heat olive oil in large skillet over medium heat. Add riced cauliflower and cook until starting to brown about 8 minutes, stir in broth and cover for about 5 minutes to steam cauliflower until fully cooked.
  5. Using an immersion blender, puree cauliflower slightly to create a creamy consistency that resembles grit like texture. Remove from heat and stir in cheese and cream; season with salt and pepper to taste.
  6. To serve, ladle shrimp and tomato mixture over cheesy cauliflower grits and top with crumbled bacon.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Wake Up to Something Savory

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Tomato

sinfully sweet campari® – Recipe

capreserecipephoto
Caprese Salad
Prep time: 
Total time: 
Yields: 4 servings
 
Ingredients
Instructions
  1. To make the balsamic reduction, stir the balsamic vinegar and honey together in a small saucepan, and bring to a boil.
  2. Reduce the heat to low, and then simmer for about 10 minutes or until the mixture has reduced to ⅓ cup. Allow it to cool to room temperature before using.
  3. Slice the campari tomatoes and mozzarella.
  4. Layer them on the plate, alternating between the two.
  5. Garnish with basil leaves and drizzle with the balsamic reduction before serving.

Recipe and photography by Diana Ponce

Read – Dazzle Your Sweetheart with a Delicious Date Night In

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Tomato

heavenly villagio marzano® – Recipe

chicken-cacciatore-flatbread
Chicken Cacciatore Flatbread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 Naan flatbreads
  • 6 oz cooked chicken breast, chopped
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 small red bell pepper, sliced thin
  • 1 small red bell pepper, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp white onion, chopped fine
  • 2 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 tbsp parmesan cheese
  • 1 tbsp kosher salt
  • 2 tsp fresh black pepper
Instructions
  1. Preheat oven to 425F.
  2. Take ¼ bag of Village Farms Heavenly Villagio Marzano tomatoes and chop until it turns into a very chunky sauce. The remaining tomatoes, cut into small discs. Set aside.
  3. Heat a pan with olive oil, add chopped onions and cook 1 min. Now add chopped garlic, ½ tbsp salt, 1 tsp pepper, thyme, and oregano. Mix, bring heat down to medium and cook 2 mins.
  4. Now add your chopped tomatoes, chicken and half of the tomato discs. Let sit and cook on low 8-10 mins. If you think you overcooked it, simply add a little chicken stock to bring back its juice.
  5. We don't want it too watery because it will make the flatbread soggy. We're looking for a thicker consistency. Set side 5 mins to cool.
  6. Spread tomato and chicken mixture on flatbread leaving behind extra juices (if needed). Now place the remaining discs on top of the pizza spread out evenly.
  7. Place in oven and bake for 5 mins! Serve hot topped with fresh parmesan cheese and basil! Enjoy!

Recipe and photography by Alex Torres

Read – Dazzle Your Sweetheart with a Delicious Date Night In

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Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

recipecoverphoto
pork belly & tomato jam sliders
Prep time: 
Cook time: 
Total time: 
Yields: 12 sliders
 
Ingredients
  • 3 pounds pork belly
  • Kosher salt and ground black pepper
  • 2 pounds Village Farms heavenly villagio marzano® tomatoes, quartered
  • ¾ cup light brown sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dried ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground allspice
  • ½ teaspoon red pepper flakes
  • 12 slider buns, split
  • 3 cups baby arugula
Instructions
  1. Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
  2. Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
  3. Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
  4. Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
  5. Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
  6. Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.

Recipe and photography by Lori Yates

Read “Make this Game Epic”

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Tomato

sinfully sweet campari® – Recipe

raviolirecipephoto
toasted ravioli nachos
Prep time: 
Cook time: 
Total time: 
Yields: 10 servings
 
Ingredients
  • 2 boxes (16 ounces each) toasted beef ravioli (sub cheese or spinach for vegetarian option)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) shredded Mexican-style taco cheese
  • 1 pound Village Farms sinfully sweet campari® tomatoes, chopped
  • 1 jalapeno pepper, thinly sliced
  • ¾ cup chopped fresh cilantro leaves
  • ½ cup chopped red onion
  • ⅓ cup sliced black olives
  • Guacamole, for serving
  • Hot sauce, for serving
  • Sour cream, for serving
  • Lime wedges, for serving
Instructions
  1. On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
  2. Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.

Recipe and photography by Lori Yates

Read “Toasted Ravioli Nachos for the Big Game”

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Tomato

heavenly villagio marzano® – Recipe

villagefarmstomatogallete-recipe-1
heavenly villagio marzano® tomato galette
Author: 
Yields: 1 small 8-inch tart - Serves 2
 
Ingredients
  • 1 Large onion, sliced
  • 2 tbsp Olive oil
  • ¼ tsp Salt
  • 1 10 oz Package Village Farms heavenly villagio marzano® tomatoes, halved
  • 8 oz White cheddar cheese, shredded
  • 1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
  • 1 Egg white
  • ½ tsp Milk
  • 1 tsp Fresh thyme
Instructions
  1. Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
  2. In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
  3. Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.

Recipe and photography by Nancy Farrar

Read “Happy Christmas, Texas-Style”

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Tomato

sinfully sweet campari® – Recipe

Roasted Campari Bloody Mary
roasted campari bloody mary
Ingredients
  • 3½ pounds Village Farms sinfully sweet campari® tomatoes
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ½ cup water, plus additional if needed
  • 2½ tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon celery seeds
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha
  • 1 teaspoon smoked paprika
  • 16 ounces vodka
  • Celery stalks, cooked cocktail shrimp, lemon wedges, olives, and/or Village Farms true rebel mix® tomatoes, for garnish (optional)
Instructions
  1. Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
  2. Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
  3. Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.

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Tomato

sinfully sweet campari® – Recipe

Gazpcho-Campari
sinfully sweet & spicy gazpacho
Author: 
Yields: 12 portions<br> Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Wash all the fresh vegetables.
  2. Trim the green onions and remove the whites.
  3. Split the jalapeño and remove/discard the seeds.
  4. Peel and grate the fresh horseradish (reserve 2 tbsp for garnish).
  5. Zest and juice the limes.
  6. Combine all ingredients in blender (except a couple tbsp of the horseradish).
  7. Chill and serve extremely cold in chilled glasses, with fresh horseradish stirred in at the last moment.

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Tomato

cherry no. 9 fall in love again® – Recipe

Bruschetta-Bar-CherryNo9
bruschetta bar
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
Instructions
  1. Each different tomato variety will take a different type of dice: cut the mini san marzano tomatoes into ½" coins by cutting them on a cross section; cut the cherry tomatoes into quarters (to make wedges); cut the cabernet estate reserve™ tomatoes into quarters and then in half again to make them quite fine.
  2. Toss tomatoes with olive oil and vinegar at least an hour before serving so they have a chance to assimilate.
  3. Add the basil just prior to serving.
  4. Scoop onto toasted bruschetta and serve.

crostini
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
  • 1 Baguette or long ciabbata
  • ¼ tsp Extra virgin olive oil
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Slice baguettes into ½" thick disks by cutting the baguette on the cross section.
  3. Lay the sliced baguette pieces out on a baking sheet.
  4. Drizzle them with olive oil and salt on both sides.
  5. Bake in the oven 5-8 minutes or until just golden; you want them to come out and crisp up as they cool, but still retain a soft center.

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Tomato

cherry no. 9 fall in love again® – Recipe

VF Cherry Cabernet Burrata
roasted cherry and cabernet tomatoes with burrata and basil
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat oven to 500°F - Broil; move a rack to the top.
  2. Brush the cherry tomatoes with a bit of the olive oil, and lay them out one layer deep on a sheet pan.
  3. Season with salt and pepper.
  4. Roast under the broiler on the top rack until the cherry tomatoes get some charring and start to blister.
  5. Remove from oven, allow to cool slightly, then transfer to a platter.
  6. Add the burrata to the platter, cut it open, and season with salt and pepper.
  7. Drizzle the cheese and cherry tomatoes with the remaining olive oil.
  8. Hand tear fresh basil and scatter over the salad.

Cucumber

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scrumptious mini® – Recipe

Tuna Stuffed Mini Cucumbers
tuna-stuffed mini cucumber canoes
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 6 Village Farms mini cucumbers
  • 1 120g tin Canned tuna in water, drained
  • ¼ cup Mayonnaise
  • ¼ cup Edamame, shelled
  • 1 Lemon, juice and zest
  • Pinch Black pepper
  • Pinch Sea salt
Instructions
  1. Mix tuna, mayo, and lemon juice in a bowl. Season lightly with salt and pepper, to taste.
  2. Cut the mini cucumbers in half lengthwise, and shave a thin slice off the bottom so they sit flat.
  3. Using a small spoon, carve out a groove by removing the seeds and making a "canoe".
  4. Chop the extra mini cucumber slices and seeds, and toss into the tuna salad mixture.
  5. Fill up the mini cucumber "canoes" with the tuna salad and place the edamame beans on top. Sprinkle with lemon zest.

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Special Occasion

Tomato

sinfully sweet campari® – Recipe

Campari Tomato Toast
pa amb tomàquet (tomato rubbed toast) with campari tomatoes, ricotta, peas, & chorizo
Author: 
Yields: 12 crostini
Approx. prep time: 20 min
 
Ingredients
  • ½ lb Village Farms sinfully sweet campari® tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 Baguette
  • ½ lb Chorizo sausage, dry cured
  • 1 cup Ricotta
  • 1 cup English peas
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • ¼ cup Fresh mint, chopped
  • 1 head Garlic
  • 1 Lemon, juice and zest
  • ½ tsp Peperoncino chili flakes
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 475°F.
  2. Cut chorizo sausage into small diced cubes.
  3. Chop parsley and mint, fold half into the ricotta and reserve the rest for garnish.
  4. Zest the lemon into the ricotta and reserve the remaining lemon/juice to finish.
  5. Cut baguette into cross sections 1” thick and place on a sheet pan.
  6. Drizzle baguette slices with half of your olive oil.
  7. Toast baguette slices in oven at high heat until brown and crusty, 3–5 minutes.
  8. Rub each crusty slice of bread 2–3 swipes with a raw garlic clove.
  9. Cut Campari tomatoes in half and rub the cut surface of the tomato onto the crusty bread until it's mashed down to a paste on the bread. Do this for all the baguettes and lay them out on a sheet pan.
  10. Top each baguette slice with a dollop of the herbed ricotta. Pat down a flat spot, then drop a tablespoon each of diced chorizo and peas directly onto the ricotta.
  11. Top with the remaining lemon juice, chopped mint, and parsley.
  12. Season with salt and pepper, and transfer to a serving platter.

Cucumber

Party Pleasers

Tomato

scrumptious mini® – Recipe

Scrumptious Mini Cucumber Crudite
cucumber crudite with roasted campari tomato hummus
Author: 
Yields: 4 cups Approx. prep time: 30 min
 
Ingredients
  • 1 lb Village Farms scrumptious mini cucumbers
  • 1 lb Village Farms sinfully sweet campari tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 lb Chickpeas, cooked
  • 2 cloves Garlic
  • ¼ cup Sesame seeds
  • ¼ cup Fresh Italian flat-leaf parsley
  • 1 Lemon, zest and juice
  • ½ tsp Cumin powder
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 425°F.
  2. Place campari tomatoes in a heavy pan and drizzle with a tablespoon of olive oil.
  3. Season with salt and pepper.
  4. Roast the campari tomatoes at 425°F for 20 minutes.
  5. Transfer to a food processor or blender and purée while pouring in the remaining olive oil.
  6. Once the mixture is smooth, add garlic, chickpeas, and sesame seeds, and continue to purée.
  7. Add salt, pepper, cumin, parsley, lemon juice, and zest, and purée once more briefly—just enough to rough chop the parsley and combine the final seasonings.
  8. Serve with sliced mini cucumbers.

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Tomato

cherry no. 9 fall in love again® – Recipe

Cherry No. 9 Thumbprint Cookies

cherry no. 9 fall in love again® pepper jelly jam
Author: 
 
Ingredients
Instructions
  1. Place cherry tomatoes in a saucepan and cook on medium for 12–15 minutes or until liquid is reduced to a thick sauce. Let cool slightly.
  2. Add red pepper jelly and sugar and stir until dissolved. Pulse in a small food processor until tomato skins are combined.
  3. Refrigerate for 20 minutes before filling cookies. Mixture should be thick.

 
cookie dough
Author: 
 
Ingredients
  • 1 Egg, separated
  • ¼ cup Brown sugar firmly packed
  • 1 cup Flour
  • 1 pinch Salt
  • ¼ cup Shortening
  • 1 tsp Vanilla
  • ¼ cup Butter
  • 1 cup Walnuts, finely chopped
Instructions
  1. Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
  2. Combine flour and salt in a small bowl. Add flour mixture to the mixer a little at a time, making sure not to over beat.
  3. In a separate bowl, beat 1 egg white and set aside.
  4. Make 16 quarter-sized balls with the dough and create a deep well in each cookie using your thumb or the back of a small spoon. Cookies expand when baking, so smaller balls are better.
  5. Place unfilled cookies into the freezer for 15 minutes prior to baking.
  6. Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.

Recipe and photography by Nancy Farrar

Read “An old-fashioned Texas Christmas

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Tomato

heavenly villagio marzano® – Recipe

Paesano-Potatoes
Freddy's "paesano" potatoes
Author: 
Yields: 1 8x12 Roasting Pan – 8 Portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ½ lb Mixed sweet peppers
  • ½ lb Onion
  • 1 lb Fingerling potatoes
  • ½ lb White button mushrooms
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 tsp Peperoncino chili flakes
  • ¼ cup Parmigiano Reggiano cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375ºF.
  2. Seed and cut peppers into julienned strips lengthwise.
  3. Thinly slice onions, mushrooms, and potatoes.
  4. Toss all prepped fresh vegetables together with the mini san marzano tomatoes, chili flakes, olive oil, salt & pepper.
  5. Transfer to a roasting pan and bake for 20–25 minutes, until potatoes are golden.
  6. Remove from oven, add chopped parsley and Parmigiano Reggiano. Serve immediately.

Party Pleasers

Special Occasion

Tomato

cherry no. 9 fall in love again® – Recipe

Cherry tomatoes

cherry tomato & grilled eggplant bruschetta with albacore tuna tartare
Author: 
Yields: 12 bruschetta
 
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Cut baguette into ½˝ thick slices (crosswise) to make bruschetta toasts.
  3. Drizzle toasts with olive oil and bake in oven 5–10 minutes until golden (maintaining a soft center).
  4. Slice eggplant lengthwise into ½˝ thick slices; drizzle with olive oil and season with salt.
  5. Grill eggplant on a BBQ grill or cast-iron grill pan.
  6. Cool, cut into ½˝ cubes and reserve.
  7. Cut cherry tomatoes into quarters. Transfer to large bowl.
  8. Add vinegar, olive oil, eggplant, red onion, capers, parsley, and basil.
  9. Check seasoning and heap onto bruschetta toasts.
  10. Drizzle with additional olive oil just prior to serving.

albacore tuna tartare
Author: 
 
Ingredients
Instructions
  1. Cut red pepper and cherry tomatoes into ½˝ cubes. Transfer to large bowl.
  2. Dice fresh tuna into ½˝ cubes; drizzle with olive oil and season with salt.
  3. Gently fold tuna, peppers, and tomatoes together in mixing bowl.
  4. Add olive oil, lemon zest, capers, parsley, and basil.
  5. Check seasoning and heap onto bruschetta toasts or transfer directly to plate.
  6. Drizzle with additional olive oil and lemon juice just prior to serving.

Party Pleasers

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

VF-Marzano-Burrata-Sundae

mini san marzano & burrata sundae
Author: 
Yields: 4 salads
 
Ingredients
  • 2 lb Village Farms heavenly villagio marzano® tomatoes
  • 1 lb Burrata cheese (2 8oz balls, ideally)
  • ¼ cup Extra virgin olive oil
  • 1 cup Artichoke hearts
  • ¼ cup Fresh mint
  • ½ cup Fresh basil
  • 1 tbsp Balsamic reduction
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  • ¼ tsp Sea salt – coarse Fleur de Sel
Instructions
  1. Cut mini san marzano tomatoes into quarters lengthwise; reserve.
  2. Cut artichoke into ¼˝-thick slices lengthwise; reserve.
  3. Toss artichokes and mini san marzano tomatoes with ½ of the olive oil. Season with salt and pepper.
  4. Place mini san marzano tomatoes and artichokes in bowl or sundae cup.
  5. Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.
  6. Drizzle salad with remainder of olive oil, balsamic reduction, and coarse Fleur de Sel.

balsamic reduction
Author: 
 
Ingredients
  • 1 cup Balsamic vinegar
  • ¼ cup Brown sugar
Instructions
  1. Place balsamic and sugar in a heavy bottomed pot.
  2. Simmer at low heat (very low rolling boil) for 15–20 minutes (or until it’s reduced to 50% of original volume).
  3. Remove from heat and cool.

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Tomato

true rebel mix® – Recipe

VF-TR-Recipe-Pearl-Bocconcini
pearl bocconcini
Author: 
 
Ingredients
  • 1 LB (454 G) – Village Farms true rebel mix® tomatoes
  • 2 Cups (280 G) – Pearl bocconcini
  • ¼ Cup (56 G) – Extra virgin olive oil
  • ½ Cup (8 G) – Basil, fresh
  • ¼ Tsp (.5 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Wash tomatoes – cut into halves and quarters.
  2. Toss gently with bocconcini, olive oil, salt and pepper.
  3. Transfer to serving dish – top with fresh picked basil.

Cucumber

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luscious seedless long english® – Recipe

Luscious Seedless Long English Cucumber
tzatziki
 
Ingredients
  • 3 Large Village Farms luscious seedless long english cucumbers, seeded and cut into ½ inch chunks
  • 2 cups Plain yogurt or yogurt cheese
  • 2 tsp Minced garlic
  • 2 tsp Finely-chopped dill
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
Instructions
  1. Mix all ingredients together. Chill if possible for about an hour to let flavors blend. Serve at room temperature with pita bread or pita crisps (baguette slices in lieu of pita)

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Tomato

sinfully sweet campari® – Recipe

Naturally grown Sinfully Sweet Campari® Tomatoes

campari-stuffed greek salad
 
Ingredients
Instructions
  1. Toss together diced cucumber, bell pepper, red onion, kalamata olives, parsley, and some feta cheese.
  2. Add about 2 tbsp of dressing.
  3. Season to taste.
  4. Stuff campari tomatoes with mixture and top with remaining feta cheese.
  5. Finish by drizzling with remaining dressing.

dressing
 
Ingredients
  • ⅓ cup Lemon juice
  • ⅔ cup Extra virgin olive oil
  • Pinch of oregano
  • Salt and pepper, to taste.
Instructions
  1. Whisk together ingredients.

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Special Occasion

Tomato

delectable TOV® – Recipe

Delectable tomatoes on the vine
bloody mary gazpacho with grilled prawns
Yields: 24 servings
 
Ingredients
Instructions
  1. Lightly roast bell peppers, celery, and garlic in a 375°F oven.
  2. Place in a blender with washed tomatoes on the vine (vine removed), cucumber, olive oil, and onion, then blend until smooth. Add cilantro and parsley; blend again.
  3. Add red wine vinegar, celery salt, sea salt, horseradish, and Worcestershire; chill and then serve as cold as possible.
  4. Lightly season fresh local raw prawns with olive oil, lemon zest, and salt and pepper.
  5. Grill to medium-rare.
  6. Serve alongside chilled gazpacho.

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Tomato

savory roma® – Recipes

Roma® tomatoes
minted tomato, basil and artichoke bruschetta
Yields: 24 bruschetta
 
Ingredients
  • 1 lb Village Farms savory roma® tomatoes, coarsely chopped
  • ½ lb Artichoke hearts, coarsely chopped
  • ¼ cup Fresh mint, finely chopped
  • ½ cup Fresh basil, finely chopped
  • ¼ cup White wine vinegar
  • ½ cup Extra virgin olive oil
  • Cracked black pepper, to taste
  • Coarse sea salt, to taste
  • 2 Large baguette
  • ¼ cup Extra virgin olive oil
Instructions
  1. Slice the baguettes in cross sections ½ inch thick; lay out on a baking tray and drizzle liberally with the ¼ cup olive oil. Bake in a 350°F oven until just golden and crisp on the exterior, but retaining a soft core.
  2. Toss the chopped roma tomatoes and the artichokes with olive oil and vinegar. Make sure to save any juice from chopping roma tomatoes and add back into mix. Add the fresh herbs, then season with salt and pepper to taste then spoon mixture onto the crostini. It is important not to dress crostini too far ahead otherwise they will lose crisp texture due to moisture being absorbed.

Party Pleasers

Tomato

lip smackn’ grapes® – Recipe

Grape Tomatoes
tomato guajillo salsa
Yields: 8 servings
 
Ingredients
Instructions
  1. Heat grill or broiler to high.
  2. Cover ancho chilies in bowl with hot water for 20 minutes.
  3. Grill to char whole white onion, red pepper, jalapeño, and garlic for 10 minutes.
  4. Grill to char ½ the grape tomatoes and ½ the green onion for 4 minutes.
  5. Cut charred fresh vegetables into small pieces.
  6. Add to blender with ancho chili, chipotle pepper, cilantro, and additional green onions until chunky.
  7. Add to pot, simmering until reduced by ⅓.
  8. Let cool, then add vinegar and olive oil, whisking until blended.
  9. Next, blister additional grape tomatoes in hot pan.
  10. Fold into salsa mixture.