Recipes

Romesco-Style Heirloom Tomato Sauce

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Recipes, Tomatero Farm, Winters Tree Fruit | Leave a comment


This easy, delicious sauce is a great way to take advantage of the plethora of different heirloom tomatoes still available at the market! Whether you hit up Her Farms, Happy Boy Farms, Tomatero Farm or Blue House Farm, make sure to get plenty of juicy, near-soft tomatoes. While you’re at the MCM, also pick up some raw almonds from Winters Fruit Tree to whirl into this easy, unique sauce.

Ingredients

1/4 cup extra virgin olive

4 cloves garlic, minced

1 green jalapeño, seeded and diced

4 large, juicy heirloom tomatoes, cored and chopped (about 3 cups chopped tomatoes)

1 handful fresh basil leaves, chopped

1 tsp Ancho chili powder

1/4 cup toasted sliced almonds, plus more for garnish

1 tbsp red wine vinegar

Directions

Heat the olive oil in a large saucepan over medium heat. Add garlic and jalapeño and cook for 30-60 seconds, just until fragrant (be careful not to burn the garlic). Reduce heat to medium-low and add the tomatoes, basil, chili powder, almonds and red wine vinegar. Cover and cook for 25-30 minutes or until tomatoes break down.

Puree until very smooth. Serve garnished with fresh basil and more toasted sliced almonds.

Makes about 2 1/2 cups tomato sauce

Easy Summer Vegetable Melange

Posted on by Mission Community Market in Blog, Recipes | Leave a comment


Here’s an easy summer salad recipe made with produce from Her Farms, which offers some of the most reasonably-priced farm-fresh produce available. This takes 5 minutes to throw together and will make you the most popular boy or girl at the potluck.

Ingredients
3 ears fresh corn, shucked
4 zucchinis, diced
2 cups cherry tomatoes
1 bunch Thai basil, chopped
4 carrots, shredded
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
3 tbsp extra virgin olive oil
juice of 1 lemon
salt and pepper to taste

Directions

Use a sharp knife to cut the kernels from the corn and place in a large salad bowl. Add the zucchinis, tomatoes, basil, carrots, pine nuts and feta. Toss with olive oil and lemon juice. Season with salt and pepper to taste.

Serves 4-6.

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