Heirloom Tomatoes

This season we are growing Brandywines, Cherokee Purples, Valencias, Red and Yellow Pear Tomatoes, Sungold Cherry Tomatoes just to name a few!

Beer Crust Pizza Featuring Our Tomatoes

Recently I have been using farm veggies to make fun pizzas.  The abundance of tomatoes immediately lead me to a sauce, and caramelized torpedo onions, walnuts and goat cheese on a beer crust pizza gets great reviews!
Here is the crust and sauce recipe, but as for creative toppings I’ll leave you to your own devices…

Beer Crust
3 cups unbleached flour(plus 1/2 cup more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) beer (i used corona and it was awesome, you can go darker for a more intense flavor)
1 Tbsp. Olive Oil

Preheat oven to 450 degrees.  ?Combine the flour, baking powder and salt in a large bowl and mix thoroughly.Pour in the beer and mix well. The dough will be sticky.?Spread a handful of flour on your work surface and dump the dough onto it.  Toss the dough around to coat it with flour and prevent it from sticking.  Knead it 2 or 3 times to make it pliable. Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. Roll into 2 large circles, on a floured surface.  Sprinkle cornmeal on your baking sheet and place your rounded dough on top of it, Brush with olive oil.  Add sauce & toppings, bake 14-17 minutes until golden brown.

Basic Marinara Sauce
Blend 4-5 early girl tomatoes in a food processor or blender.  Chop 1 torpedo onion and sauté in olive oil.  Add 1 Tbsp. Oregano, a handful of chopped basil and 1/2- 1 tsp salt to sautéing onions.  Sauté until translucent, then add blended tomatoes.  Simmer for 20 minutes then add to pizza crust or pasta.  Mmmm.

Salsa Fresca

(Apparently from the NY Times…)?Super Basic.  My favorite with Scrambled Eggs?  Yes.
Makes about 2 cups.
2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.
Combine all ingredients, taste and adjust seasoning as necessary.
Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.


1 clove elephant garlic, chopped finely
4 medium sized tomatoes, chopped
handful of basil, julienne sliced
dash of salt
Sourdough Baguette
Chevre Goat Cheese

Slice and toast a baguette under the broiler with little butter, then spread thickly with goat
cheese. Mix by hand the garlic, tomatoes, basil and salt. Place generously on top of the
Baguette and serve. A delicious summer appetizer.


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By , June 25, 2011