Tomatoes

• 2 pounds tomatoes, any size, chopped
• 1 pound zucchini, chopped
• 1 sweet red pepper, chopped
• 1-3 cloves garlic, whole
• 3-4 TBLS olive oil
• 1-2 tsp Italian seasoning
• 2 cups broth of choice
• Salt, pepper + chopped basil, to taste

Toss veggies with olive oil, seasoning, and salt and pepper. Roast in oven at 375 until tender, about 45 min. Reheat with broth and basil. Blend. Check seasonings. Serve hot with cream if you like.

• 2 large tomatoes or 8 small
• 2-3 cucumbers, peeled
• 2 garlic cloves
• 2-4 TBLS minced onion or shallot
• 1/3 cup salsa
• Fresh herb like chives/parsley/etc (optional)
• salt to taste

Blend until preferred consistency. Top with balsamic vinegar and bread crumbs.

• 1 pound chopped tomatoes
• 8 oz fresh mozzarella, sliced
• 1 avocado, chopped
• 2+ TBLS fresh basil, chopped
• 1 TBLS olive oil
• Salt and pepper to taste
• 1+ TBLS balsamic vinegar

Toss to combine all ingredients except balsamic vinegar. Arrange on serving plate. Drizzle balsamic vinegar over. Serve and enjoy! 

You can use any kind of tomatoes in this recipe and it will be good!  

• 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
• 1 medium potato, peeled and chopped
• 1 medium onion, chopped
• cooking oil
• 4 cups+ water (or broth if you prefer)
• 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
• 1/2 teaspoon thyme
• salt and pepper to taste
• cayenne pepper to taste
• cream or non-dairy alternative to taste
• fennel fronds for garnish

• 3 pounds tomatoes, chopped
• 1 medium cucumber, chopped (and peeled if desired)
• 1 sweet red pepper, chopped
• 1 clove garlic, minced
• 1 1/2 tsp salt
• 4 TBLS olive oil
• 2 TBLS red wine vinegar
• finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

• 2 TBLS oil or butter
• ½ bunch kale, midribs removed + shredded
• 2 cups tomatoes, chopped finely
• 10 eggs, beaten
• Salt and pepper, to taste
• Dash of milk
• 1/3 cup parmesan cheese, grated
• Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.