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Ingredients:

• 3 large tomatoes, diced
• 2 peppers
• 2 garlic cloves, minced
• 2 tbsp. lime juice
• 3 tbsp. basil, finely chopped
• 1/4 cup cilantro, finely chopped
• Sea salt, to taste

Directions:

1. Add all ingredients in a bowl and mix to combine

• 8 lbs. tomatoes
• 1.5 tsp. extra virgin olive oil

Directions:

1. Rinse the tomatoes well, remove the stems, and cut into chunks.
2. Fill a blender jar with the tomato’s chunks and blend until the tomatoes have all reduced into a sauce.
3. Place a stainless-steel strainer over a large pot on the stove and pour the tomato sauce into the strainer. Use a stainless-steel spoon or a spatula to press the tomato sauce through the strainer into the pot below. In this step we are straining out the skin and seeds of the tomatoes.
4. Add in the olive oil and heat over low heat until simmering, stirring occasionally, to check the consistency. As it starts to get thicker, you will want to turn the heat down lower to prevent it from burning.
5. Once you’ve achieved the desired consistency, the tomato paste is ready to be used. Can be freezed or canned for storage.  

Ingredients

• 4 to 6 Roma tomatoes, halved lengthwise
• 1/2 cup Italian-style breadcrumbs (or freshly made bread crumbs from about 2 slices of bread)
• 2/3 cup shredded Parmesan cheese
• 3 tbsp. chopped fresh parsley
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste

Directions:

1. Place tomato halves on a broiler pan, cut side up.
2. In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, olive oil, salt, and pepper. Stir until well combined. Press a little bit of the mixture together with your fingers; if mixture is too dry to just barely hold together in a clump, drizzle and mix in a little bit more olive oil.
3. Top each tomato half with approximately one tablespoon of the Parmesan mixture, mounding it up on top of the tomato. Place tomatoes under a pre-heated broiler; broil until the cheese is melted and topping is lightly browned, about 3 - 5 minutes.

Ingredients:

• 2 (1.9-oz.) whole-grain flatbreads (such as Flatout Light)
• 1/2 cup roasted garlic hummus
• 1 small red bell pepper, thinly sliced
• 1 cup firmly packed fresh baby spinach
• 1 oz. crumbled tomato-and-basil feta cheese (about 1/4 cup)

Directions:

1. Spread each flatbread with 1/4 cup hummus, leaving a 1/2-inch border around the edge.
2. Divide the bell pepper evenly between the flatbreads; top each with 1/2 cup spinach and 2 tablespoons cheese. Starting from one short side, roll up the wraps. Cut each wrap in half, and secure with wooden picks. 

Ingredients:

• 1 lb. cherry tomatoes, sungolds, sliced in half
• Fresh basil
• Extra virgin olive
• Fresh garlic
• Salt

Directions:

1. Slice tomatoes in half and place cut side up on a heavy baking sheet. Place so they are just touching each other, sprinkle lightly with salt.
2. Turn on the oven to 200 degrees F, and place tomatoes in the center of oven, cracking open the door of the oven a bit. Slow roast for 4-5 hours or until the tomatoes are quite shrunk but not crunchy.
3. While the tomatoes are cooling chop up 1 clove of garlic. Then chop up a big handful of fresh basil. Gently stir together the garlic, basil, more salt to taste, and the tomatoes in a bowl, or right in the baking sheet.
4. Pack into a quart size canning jar. Slowly pour olive oil over them until they are completely submerged. Place in the fridge for at least 6-8 hours to let marinate. 

Ingredients:

• 4 slices mozzarella cheese
• ¼ cup minced fresh basil
• 2 medium tomatoes, sliced
• 8 slices sourdough bread
• 2 tbsp. butter
• Salt and pepper to taste

Directions:

1. Layer the cheese, basil, and tomatoes on four bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread. Spread butter on the outsides of the sandwiches.
2. Cook in a pan until both sides of the bread are golden and toasted, 2-4 minutes per side.

Ingredients:

• 6 tbsp. cream cheese, softened
• 2 ½ tsp. pesto
• 12 thin slice white (or wheat) bread slices, toasted
• 1 large tomato, cut into slices
• 1 medium-sized red onion, thinly sliced

Directions:

1. Stir together cream cheese, pesto, pepper, and salt in a small bowl until combined.
2. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly salt.
3. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately. 

Ingredients:

• 2 large tomatoes, cut into wedges
• 1 peach diced
• 1 cup fresh corn kernels
• ¼ cup honey vinaigrette
• 2 oz feta cheese crumbled
• Salt and pepper

Directions:

1. Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette and toss to coat.
2. Divide salad among 4 plates or serve on 1 large platter. Top with feta, and sprinkle with black pepper.