YOUR PRODUCE MAN'S
TOMATO RECIPES

TOMATO/EGGPLANT SUMMER SANDWICHES
Ingredients

1 ea Egg (beaten, mix in 1 TBS water)
1 ea Eggplant (peel, ¼“ slices)
¼ cup Parmesan cheese (grated)
½ cup Mayonnaise
2 cloves Garlic (minced)
2 tsp Thyme leaves
2 ea Tomatoes (ripe, sliced)
1 loaf French bread (halved lengthwise)

Instructions
· Brush the eggplant slices with the egg and dip both sides in Parmesan cheese.
· Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool.
· Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections

TERRIFIC TOMATO TART
Ingredients
For black pepper Parmesan pastry:

1 ¼ cups All-purpose flour
6 TBS Cold unsalted butter (cut into 1/2-inch cubes)
2 TBS Cold vegetable shortening
2 TBS Parmesan Cheese (freshly grated)
½ tsp Freshly ground black pepper
¼ tsp Salt
2 - 4 TBS Ice water

For filling:
3/4 lb Fresh mozzarella (not unsalted) (very thinly sliced)
½ cup Pesto (store bought is fine)
2 lb Vin-Ripened Tomatoes (sliced 3/4-inch thick)
Special equipment: pie weights or raw rice
Instructions
· Make pastry: Blend together flour, butter, shortening, Parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
· Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. Do not overwork dough, or it will become tough.
· Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
· Preheat oven to 375 degrees F.
· Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Fold excess dough in to make sides. Lightly prick shell with a fork.
· Line the shell with foil and fill with pie weights, or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool on a rack.
· Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange 1/3 of mozzarella in bottom of shell and drizzle with 1/3 of pesto. Arrange 1/3 of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
NOTE: Tart shell can be made a day ahead and kept, covered, at room temperature.

TOMATO STILTON PIZZA
Ingredients

3 TBS Butter
1 ea Yellow onion (diced)
¼ cup Cornmeal, or flour
1 (4-inch) ball Prepared dough, let rise to room temperature
2 TBS Olive oil
3 ea Tomatoes (thinly sliced)
4 ounces Stilton (crumbled)
to taste Salt and freshly ground pepper

Instructions
· Caramelize onion by melting 3 tablespoons butter in a sauté pan over medium heat. Add onion and cook for 15 - 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.
· Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
· If you are grilling on a charcoal grill, set coals on one side of the grill.
· Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
· Remove from grill, season with salt and pepper and slice. Serve immediately

TOMATO & TORTELLINI SOUP
Ingredients

1 TBS Olive oil
½ cup Onion (minced onion)
1 clove Garlic (minced)
4 - 6 cups Chicken broth
3 ea Vine-ripe tomatoes (chopped)
1 pkg Fresh tortellini, 9 oz., or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces Fresh Spinach (chopped)
¼ cup Parmesan (fresh grated)

Instructions
· In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
· Add broth and tomatoes, turn heat up to high, and bring to a boil.
· Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
· Serve immediately. Garnish each serving with a sprinkling of Parmesan.

SUMMER TOMATO AND CORN SALAD
Ingredients

1/2 cup Champagne vinegar
1 cup Extra-virgin olive oil
to taste Kosher salt
to taste Freshly ground black pepper
6 ears Corn (grilled in their husks)
4 cups Cherry tomatoes (halved)
1/2 cup Sweet Onion (diced)
1 ea Passilla pepper (diced small)
1/2 cup Parsley (chopped)

Instructions
· Whisk vinegar and oil, season with salt and pepper, to taste.
· Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

SUMMER TOMATO AND BEAN SALAD
Ingredients

2 lb Heirloom Tomato (wedgeD)
1 lb Creamer Potatoes (boil, chill & halved)
1 lb French Beans (trim, blanch & shock)
½ ea Red Sweet Onion (sliced thin)
2 ea Sautéed Garlic Cloves
1/8 cup Extra Virgin Olive Oil
2 TBS Fresh Dill, Tarragon, Mint (chop)
2 TBS Rice Wine Vinegar
to taste Salt & Pepper

Instructions
· Place the garlic, olive oil, chopped Fresh Dill, Tarragon, Mint and & rice wine vinegar in a blender and blend until emulsified..
· Gently toss the tomatoes, potatoes and French Beans separately with the vinaigrette.
· Shock the sliced onion in ice water to sweeten and then toss with potatoes.
· Compose the salad on plates and serve with tiny greens or micro greens as a garnish
· This salad is delicious alone or and also makes an excellent base for Tuna Nicoise.

NOTE: Serve tuna warm as whole filets, chilled smoked or chilled poached.