Heirloom tomatoes are open-pollinated or non-hybrid and are grown for a variety of reasons but have increasingly become popular because their taste is much richer than the commercial grown varieties we grew up on. They are a good source of Vitamin A, C, K, E, B6, B3, B1, potassium, manganese, copper, fiber folate...the list goes on and on.
Roasted Heirloom Tomatoes & Toast:
The roasted tomatoes above are so easy. Place the tomatoes on a cookie sheet lined with parchment paper and drizzle a little California Extra Virgin Olive Oil and a pinch of sea salt and roast in the oven at 425º for about 20 minutes let cool for about 10 minutes and then serve them with crunchy bread and enjoy!
Heirloom Tomatoes, Avocado and Toast:
Avocado, Heirloom tomatoes and Prager Brothers Bread is one of my all time favorites. So easy yet so satisfying especially with the amazing bread being made by Louie and Clinton Prager. Recently bread has been given a bad wrap with so much emphasis on gluten-free foods but when you purchase local artisan bread from Prager Brothers which is naturally leavened and organic you might find yourself breaking bread again. "Natural. Organic. Hand-shaped bread. Bread that not only tastes delicious but also respects history and the environment."
You can enjoy this pasta salad fresh or cook the pasta Al dente and bake it. With Garbanzo Beans and Red Kidney Beans it is a good source of protein as well as essential carbohydrates.
- Fideo Pasta
- Cherry size Heirloom Tomatoes
- Flat Leaf Parsley
- Can of Garbanzo Beans
- Can of Red Kidney Beans
- Fennel Bulb
- California Extra Virgin Olive Oil
- Boil a large pot of water and cook the pasta as directed. Cook the pasta Al dente if you plan to bake it.
- Wash and lay flat to dry the Heirloom Tomatoes, Fennel Bulb and Flat Leaf Parsley.
- Pinch about 2 cups of Flat Leaf Parsley off the stem and add to a large bowl.
- Cut the Heirloom Tomatoes in half, and nicely chop the fennel bulb and add them to the large bowl.
- Right away strain the pasta and add it to the large mixing bowl along with 2 Tablespoons of California Extra Virgin Olive Oil stir well transfer the Pasta to either a serving dish or an oven safe baking dish.
- Bake the pasta for 30 minutes covered with aluminum foil at 425º and then another 10 minutes with out the cover.
This Eggplant sandwich is very good freshly made or it can even last up to 3 days in the refrigerator, this sandwich packs well for a picnic and guarantee it will "wow" your guests.
- Ciabatta Loaf
- Bell Peppers
- Heirloom Tomato
- Extra Virgin Olive Oil
- Wash three Bell Peppers , three small Eggplants, three small Tomatoes and a bunch of Basil and place on a dishtowel to dry.
- Place all three whole Bell Peppers (yellow Bells Peppers were used for this recipe) on a cookie sheet lined with parchment paper. Bake at 425º for about 20 minutes and then quarter turn the peppers and cook another ten minutes or until blackened. Once the peppers are done place them in a large bowl cover and set aside to cool. Once they are cooled deseed and peel the pepper.
- Slice the Eggplant into quarter inch medallions and place on paper towel. Lightly salt each side and let sit for about 5 minutes. Brush off the excess salt and dab dry the Eggplant with paper towels. Generously brush both sides of the Eggplant with EVOO and place on a cookie sheet with parchment paper. Cook at 375º for about 20 minutes and then flip the Eggplant and cook for another ten minutes or until golden brown.
- Cut the Ciabatta loaf in half and pluck out some of the cavity of the top and bottom of the loaf and place the loaf of bread in the oven to toast. Brush the toasted bread with a clove or two of garlic by peeling the clove and holding the clove and running it back and forth on the toasted bread, then lightly drizzle the top and bottom with California extra virgin olive oil.
- To assembly the sandwich first place the roasted Eggplant then the roasted Bell Pepper followed by thinly sliced tomato (orange Tomatoes were used for this recipe), garnish with fresh basil and enjoy!