We all know that you can’t go wrong with just slicing a homegrown tomato and eating it! However, here are a few of our favorite tomato recipes at the farm.

See “Swiss Chard” for a yummy side dish or burrito stuffing with tomatoes and chard.

Fried Green Tomatoes


  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart vegetable oil for frying


  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
  4. Lay fresh herbs on top of the tomatoes with a dollop of aioli a top the herbs.  Enjoy!


Cherry Tomato Sauce~


  • 1/2 bunch of scallions, sliced thin
  • 1/4 cup of olive oil
  • 1.5 pounds cherry tomatoes, halved
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 tsp. sugar (or to taste)
  • 1 Tbsp. balsamic vinegar
  • 3 large cloves garlic, sliced thin
  • 1/4 cup coarsely chopped fresh basil
  • 2 oz. grated parmesan cheese

1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. In a small bowl, toss scallions with 1 tsp. oil and set aside.
3. In a medium bowl, gently toss tomatoes with remaining oil, salt, pepper flakes, black pepper, sugar, vinegar, and garlic.
4. Spread tomato mixture in an even layer over a rimmed baking sheet (approximately 17″ x 12″). Scatter scallion mixture on top.
5. Roast until edges of scallions begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), approximately 35-40 minutes. DO NOT stir tomatoes during roasting.
6. Remove tomatoes from the oven and cool 5 to 10 minutes. Add basil and cheese and toss to combine.  Enjoy with your favorite pasta!