Tomatoes 

Tomatoes are usually large, rounded, edible, pulpy berry of an herb of the nightshade family native to South America that is typically red but may be yellow, orange, green, or purplish in color and is eaten raw or cooked as a vegetable

Health Benefits of Tomatoes:Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

Farro, Heirloom Tomato, and Peach Salad

Ingredients

• 3 cups water
• 1/2 cup uncooked farro
• 1/3 cup extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons minced shallot
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup firmly packed fresh baby arugula
• 1 pound heirloom tomatoes, cut into 1/2-inch wedges
• 1 cup heirloom cherry tomatoes, halved
• 2 medium-size ripe peaches, cut into 1/2-inch wedges
• 1/4 cup chopped fresh basil
• 2 ounces crumbled ricotta salata (about 1/2 cup)

Ingredients

1. Bring 3 cups water to a boil in a large saucepan over high.
2. Meanwhile, rinse farro under running water until water runs clear. Add farro to boiling water. Reduce heat to low; cover and simmer until farro is tender, about 25 minutes. Drain and spread in an even layer on a baking sheet lined with parchment paper; let stand until cool, about 1 hour. Or place in the refrigerator until cool, about 30 minutes
3. Place oil, vinegar, mustard, shallot, salt, and pepper in a small jar with a tight-fitting lid; attach lid, and shake vigorously until combined
4. Toss farro and arugula with 2 tablespoons of the dressing; spread on a large platter. Toss tomatoes, peaches, and basil with 3 tablespoons of the dressing, and spoon over the farro mixture. Top with crumbled ricotta salata, and serve with remaining dressing on the side.

GARLIC, HERB ROASTED CHERRY TOMATO CARBONARA W/CRISPY PROSCIUTTO + BURRATA

INGREDIENTS

• 2 pints heirloom cherry tomatoes
• 2 tablespoons olive oil, plus more for serving
• 1/2 cup fresh herbs (I used basil, oregano and dill)
• 4 cloves garlic, minced or grated, divided
• salt and pepper, to taste
• 1 pound of your favorite long cut pasta (I used tailgate)
• 4 ounces prosciutto, thinly sliced (may sub bacon)
• 3 eggs, beaten
• 3/4 cup whole milk or heavy cream
• 3/4 cup parmesan cheese, freshly grated
• 8 ounces, burrata cheese, torn
• pinch of crushed red pepper flakes
• 1/4 cup fresh basil or parsley, chopped

Instructions

1. Preheat the oven to 400 degrees F.
2. Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, 2 cloves minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.
3. Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.
4. While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and once hot add the prosciutto. Let the prosciutto get nice and crispy, about 2-3 minutes per side. Now toss in the remaining 2 cloves of minced garlic and saute for about 1 minute to soften. Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes. Beat together the eggs, cream and parmesan in glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the tomatoes + all the juices from the tomato dish and gently toss to combine with the pasta. Season the carbonara with lots of freshly ground black pepper and salt to taste.
5. Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!

tomato ricotta phyllo tart

INGREDIENTS

• 1 roll (about 21 sheets) Athens Fillo Dough
• ¼ cup olive oil
• 1¼ cups ricotta cheese
• 1 tablespoon chopped fresh basil, plus more for topping
• 1 tablespoon chopped fresh chives, plus more for topping
• ½ teaspoon lemon zest
• Salt and pepper, to taste
• 1½ to 2 lbs tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, 2 cloves minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.
3. Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.
4. While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and once hot add the prosciutto. Let the prosciutto get nice and crispy, about 2-3 minutes per side. Now toss in the remaining 2 cloves of minced garlic and saute for about 1 minute to soften. Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes. Beat together the eggs, cream and parmesan in glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the tomatoes + all the juices from the tomato dish and gently toss to combine with the pasta. Season the carbonara with lots of freshly ground black pepper and salt to taste.
5. Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!