Seasonal Sonoma: Tomatoes 5 ways

Whether you have grown them in your new victory garden, or purchased a handful at one of Sonoma’s farmers markets or farm stands, it is undoubtedly tomato season in Sonoma. Here are a few recipes for summer’s most colorful bounty.

Summer Tomato Salsa

Yields 1 cup

1 cup tomatoes, chopped

1 tablespoon cilantro, chopped

1 tablespoon red onion, chopped

1 tablespoon green onions, chopped

2 cloves garlic, chopped

Sprinkle salt and fresh ground pepper

Jalapeno to taste.

Place all ingredients in blender and pulse to desired consistency, or hand chop all ingredients and mix a bowl.

Taste, adjust seasoning and enjoy!

Serve with chips, scrambled eggs, black bean burritos, grilled chicken, grilled vegetables or your choice.

Tomato Rice

Yields 4 cups

1 cup tomato puree

4 cloves garlic

¼ cup red onion, chopped

½ cup celery, chopped

½ cup carrots, chopped

1 cup white rice

1 cup water or chicken stock

Puree tomato, garlic and onion in blender until smooth.

Place in a heavy bottom pot over medium heat, bring tomato puree to a simmer. Add in celery, carrots and rice. Saute for 2 minutes. Add water or stock, bring to a simmer. Reduce flame to low and simmer for 15 minutes or until rice is tender. Remove from heat and allow to cool or serve warm.

Serve as a warm rice pilaf, chilled rice salad, in a burrito or fried rice.

Optional to add in additional vegetables including zucchini, broccoli or cauliflower.

Summer Tomato Cucumber Salad

Yields 4 cups

2 cup tomatoes

1 cup cucumber, chopped

¼ cup red onion, chopped

12 basil leaves, stems removed and leaves torn

2 tablespoons olive oil

2 tablespoons Balsamic vinegar

½ teaspoon salt and fresh ground black pepper

Combine items in bowl and mix together, taste and adjust seasoning.

Optional to add in ½ teaspoon chili flakes.

Optional to serve with Crostini or croutons to make a Tomato Bread Salad

Gazpacho

Yields 4 cups

3 cups tomatoes, chopped

1 cup cucumbers, peeled and chopped

½ cup watermelon, cubed and seeds removed

2 cloves garlic, chopped

12 basil leaves, stems removed

2 tablespoons olive oil

1 tablespoons Balsamic vinegar

½ teaspoon each salt and fresh ground black pepper

Place all ingredients in blender and blend until smooth. Taste, adjust seasoning and serve chilled. Store and serve within 3 days. Optional to serve with Crème Fraiche on top.

Tomato Mozzarella Salad

Yields 4 cups

2 cups tomatoes, cubed

1 cup Mozzarella balls

¼ cup Kalamata olives

¼ cup red onion, chopped

½ cup cucumbers, peeled and chopped

2 tablespoons olive oil

2 tablespoons Balsamic vinegar

½ teaspoon salt and fresh ground pepper

Place ingredients in bowl and mix together. Taste, adjust seasoning. Serve chilled.

Enjoy!