1 tablespoon olive oil, plus more for brushing the tomatoes
1 roaster peppers, diced
1 medium onion, peeled, halved, and then sliced about ⅛ inch thick
2 tablespoons dry white wine
½ teaspoon dried thyme
Salt and freshly ground pepper
1 sheet frozen puff pastry defrosted overnight in the refrigerator
4 ounces soft goat cheese, at room temperature
½ cup shredded Parmesan cheese
2 tablespoons fresh oregano, chopped
Sprinkle the tomatoes with salt to help them release some of their juices. Let the tomatoes
sit in a colander for around 30 minutes to drain.
Heat oil in a large skillet over medium heat. Add the onions & peppers and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let steam for about 10 minutes, stirring occasionally.
Uncover the onions & peppers, add white wine, thyme, and a pinch of salt and pepper. Continue to cook until they are nicely browned and there is almost no moisture in the pan, about 10-20 minutes more.
Preheat oven to 425 degrees. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry).
Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle half of the grated Parmesan cheese over the goat cheese. Spread the onion & pepper mixture on top of the goat cheese and Parmesan, again staying within the scored border.
Pat the tomato slices dry and lay them on top of the onions, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Scatter the rest of the Parmesan over the tart.
Bake for 20 to 25 minutes, until the pastry is golden brown.
Sprinkle baked tart with the chopped oregano and serve.
Creamy Roasted Tomato Sauce over Spaghetti and Vegetables
2 pounds of tomatoes (2/3 of your bag)
1 shallot, sliced thin
1 head of broccoli, chopped into small pieces
1 zucchini, chopped
2 roaster peppers, chopped
3 cloves garlic, minced
2 tablespoons all purpose flour
1 cup white wine
1¼ cups milk
¼ cup heavy cream
½ teaspoon salt
1 pint sungolds
parmesan cheese, for garnish
1 pound thick spaghetti
Preheat oven to 425°F.
Slice tomatoes in half, then place on a large baking sheet. Brush each one with olive oil, then sprinkle with salt.
On another baking sheet, toss broccoli, zucchini and peppers with a little oil and salt. Put both sheets in the oven.
Roast for 20-30 minutes, until the tomatoes are wilted and soft, and the veggies are tender.
Remove from heat and allow to cool.
In a large pan over medium heat, sauté the shallot in a splash of olive oil until translucent, about 5 minutes. Add in the garlic and cook for another 1-2 minutes.
Sprinkle the flour over the shallots & garlic and stir everything together. The flour should form a pasted coating on the onions.
Cook for 1 minute, then whisk in the white wine, milk, cream, and salt. Whisk any flour beads until they no longer remain and the sauce is thick and velvety. Turn heat to low and continue to cook, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, boil the pasta and cook to al dente. Strain the cooked pasta and place back into its pot and drizzle with ~1 tablespoon of olive oil. This will keep the pasta from sticking to itself.
Once the cream sauce has thickened, pour it into a large blender along with the roasted tomatoes. Blend on high speed for 3-5 minutes until the tomatoes are well blended.
Add the veggies to the pasta and pour the sauce over the pasta and stir to combine.
Top with halved sungold tomatoes, then garnish with a healthy dose of parmesan!
2.5 pounds ripe red tomatoes (about half your bag), cored and roughly cut into chunks
1 red roaster pepper, roughly cut into chunks
⅓ cup leek, finely chopped
1 clove garlic
2 teaspoons sherry vinegar, more to taste
½ cup extra-virgin olive oil
Combine tomatoes, pepper, leek and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture if you like, or leave as is if you like the texture. Chill until very cold, at least 6 hours or overnight.
Adjust the seasonings with salt and vinegar to taste. If soup is very thick, stir in a few tablespoons ice water.
1 lb. heirloom tomatoes (mixed colors are pretty), sliced thickly
½ lb. fresh mozzarella (the kind in a salty brine), sliced/torn into bite sized pieces
Handful of fresh basil
3 Tbsp. Driftless Sunflower Oil or olive oil
1 Tbsp. balsamic vinegar
salt & pepper to taste
crusty bread, preferably a baguette
Option #1: Caprese Salad: Alternate tomato slices, cheese slices, & basil leaves. Drizzle w/ oil & vinegar, sprinkle w/ salt & pepper & serve at room temperature w/ fresh bread
Option #2: Panzanella Salad: Use day old bread cut into chunks (or cut fresh bread into chunks & let them dry out for an hour or so or lightly toast them) & combine with tomatoes & mozzarella cut into chunks, coarsely chopped basil, oil & vinegar, salt & pepper & allow to sit for about an hour at room temperature before serving.
Check out other great recipes from Driftless Organics.
Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.