Garden-Fresh Bloody Mary Mix
6 large, ripe tomatoes, peeled, seeded and diced
3 tablespoons lemon juice
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
3 teaspoons hot sauce, optional
2 teaspoons minced fresh horseradish
2 1/2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon fresh ground pepper
Herbs for garnish (we love lovage, nasturtium and others)
Blend the tomatoes, lemon and lime juices, Worcestershire, garlic, hot sauce, horseradish, salt,
celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.
Herbed Heirloom Tomato Salad
Tomatoes this good deserve your best extra-virgin olive oil, red wine vinegar, and even some
high falutin’ salt because each of this salad’s few ingredients defines the final flavor. Of course,
the most important element is ripe, beauteous tomatoes.
1. Gather up 2 pounds of the most beautiful heirloom tomatoes you can find, choosing a
variety of colors, shapes and sizes. Cut them into wedges or thick slices. If you have
cherry tomatoes, leave them whole. Arrange them on a chilled plate and sprinkle with salt
and freshly ground black pepper.
2. Drizzle with extra-virgin olive oil and your favorite vinegar. Top with a sprinkling of
fresh, torn herbs like tarragon, basil, chives, and/or Italian parsley. Serve immediately.
Fresh-Roasted Tomato Pizza
Pre-roasting the tomatoes for an hour or more in a slow oven (about 275) evaporates the water
and concentrates the flavor, making powerful little flavor packets.
Makes 1 pizza or 3-4 pizza-breads.
For roasted tomatoes
6 to 10 tomatoes (any size or color)
2 Tbs olive oil
1/2 tsp salt
1 tsp fresh oregano, thyme, or parsley
1 pizza dough (or 3-4 toasted slices of bread)
2 Tbs melted butter or olive oil
¼ cup finely grated parmesan or other hard cheese
2 Tbs chopped fresh oregano, basil, or other herbs to garnish the pizza after it comes out of the oven.
Preheat oven to 275 degrees.
Cut small tomatoes in half, and larger ones into wedges. Mix tomatoes in a bowl with olive oil,
salt, and herbs. Place in a single layer on a rimmed baking sheet and slow roast in the oven for an hour or more.
Stretch the pizza dough and put on a pizza stone or cookie sheet. Bake in a hot oven (400
degrees) 3-5 minutes until dough has started to crisp slightly. Remove crust and use a fork to
pierce any air bubbles. Use a brush to spread the melted butter or olive oil on the crust.
Scatter the roasted tomato pieces on top, and sprinkle with the cheese. Bake 8-10 minutes, or until crust is crisp. Remove from the oven and sprinkle with fresh herbs. Enjoy!
When tomato season is in full swing, fill your oven with baking sheets full of tomatoes, and use them on any pasta or toasted bread of your choice. You can freeze any extra for winter.
©The Land Connection Foundation
Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture.