Contents · Herb Pesto: 1 cup torn fresh basil leaves 1 cup torn mixed fresh herbs (dill, marjoram,...

Contents

A Note from Mary Ann Esposito ....................................................................... 3

Tomato and Creamy Ricotta Flatbread .......................................................... 4

Breakfast Sunny-Side-Up Pizza with Fresh Herb Pesto ......................... 5

Pasta Salad With Tomatoes, Spinach and Asparagus ............................. 6

Backyard Farms Cocktail Tomato Soup ......................................................... 7

Rustic Cocktail Tomato and Cheese Pie ......................................................... 8

Somerset Pink, Goat Cheese and Prosciutto Panini ................................. 9

Baked Tomato Casserole ....................................................................................... 10

Windy City Black Bean Soup ............................................................................... 11

Tomato Apple Salsa Scallop Salad .................................................................... 12

Slow-Cook Pork Belly Ragù .................................................................................. 13

a welcoming note from

head chef Mary Ann Esposito

Tomatoes have a special place in my heart. Growing up in a traditional Italian household, tomatoes were a staple of almost every meal, from summer salads to delicious sauces. Throughout my 25 years as host of Ciao Italia, there aren’t many ingredients I’ve used in my recipes more than this red and juicy fruit. At home, my husband’s tomato garden is one of our favorite places to be in the summer.

As a tomato-lover in New England, I enjoy the taste of fresh tomatoes in my recipes all year long with Backyard Farms. With winter on our doorstep, my favorite Maine tomato grower has created this recipe book with 10 tomato dishes for you to try at home. I hope you enjoy each and every one of them.

From my kitchen to yours, I wish you all the very best. Ciao!

3

Ingredients & Preparation

4

Tomato and Creamy Ricotta Flatbread

PREP TIME: 10 MINUTES | COOKING TIME: 30 MINUTES | SERVES: 6

15 ounces ricotta cheese2 eggs1 cup Parmesan cheese, grated 1 ½ pounds mozzarella cheese, grated ¼ cup fresh basil, chopped½ teaspoon black pepper1 tablespoon onion powder1 tablespoon garlic powder2 Backyard Farms Somerset Pink Tomatoes

or Beefsteak Tomatoes, sliced6 pieces flatbread2 tablespoons olive oilSmoked sea salt

In a large bowl, fold together ricotta, eggs, Parmesan, mozzarella, basil, pepper, onion powder and garlic powder.

Spread ricotta on the flatbread and bake in oven at 350°F until just set, about 12 to 15 minutes.

Lay 6 tomato slices on the ricotta flatbread. Place back in the oven for about 10 minutes.

Finish with olive oil and smoked sea salt. Cut flatbread into 6 slices and serve.

Recipe by Richard Rayment, Executive Chef of Boston’s Seaport Hotel & World Trade Center


5

Breakfast Sunny-Side-Up Pizza with Fresh Herb Pesto

PREP TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | SERVES: 4-6

Herb Pesto:1 cup torn fresh basil leaves1 cup torn mixed fresh herbs (dill, marjoram,

savory, chives, etc.)¼ cup slivered almonds¼ cup Parmesan cheese3-4 tablespoons extra virgin olive oil1 clove garlic, peeled, cut in half

Pizza:2 10-ounce packages Boboli type

pizza crust (4 crusts)½ cup prepared herb pesto8 slices (about 8-ounces) bacon, cooked1 ½ cups shredded Colby Jack cheese2 Backyard Farms Beefsteak Tomatoes,

cut into 12 slices4 eggs

Heat oven to 450° F.

In food processor, place all pesto ingredients. Cover and process until desired consistency; set aside.

Place 2 pizza crusts on each cookie sheet. Layer the following on each of the 4 pizza crusts: 2 tablespoons herb pesto, 2 slices bacon, crumbled, about ⅓ cup shredded cheese, 3 slices of tomatoes.

Carefully crack an egg in center of each pizza, between the tomatoes.

Place pizzas in oven and bake until eggs are softly set (13 to 15 minutes). Remove pizzas from oven and cut into slices.


6

Pasta Salad With Tomatoes, Spinach and Asparagus


1 pound farfalle pasta (bow tie)3 Backyard Farms Tomatoes on the Vine,

cored and diced in ½ inch pieces1 bunch scallions, grilled and chopped4 ounces olive oil2 cups baby spinach2 bunches asparagus, blanched,

top 4 inches only cut into 1 inch pieces¼ cup roasted garlic cloves½ cup Parmesan Reggiano cheese,

grated very fine3 tablespoons Italian parsley, chopped fineKosher saltBlack pepper

Cook pasta in boiling salted water until fully cooked, then chill.

In a large bowl toss together all of the ingredients except the Parmesan cheese. Adjust the seasoning as desired.

Sprinkle the Parmesan cheese on top of the pasta salad.

Recipe by John Merrill, Executive Chef at Sebastians


7

Backyard Farms Cocktail Tomato Soup


10-12 Backyard Farms Cocktail Tomatoes, quartered

2 tablespoons unsalted butter1 medium white onion2 tablespoons flour2 cups chicken stock3 tablespoons white wine1 ½ tablespoons tomato paste1 tablespoon lemon juice1 ½ tablespoons honey¾ teaspoon kosher salt¾ cup heavy cream1 teaspoon tarragon, chopped1 teaspoon parsley, chopped1 teaspoon oregano, chopped½ teaspoon dry dill¼ teaspoon cracked black pepper

Over medium heat in sauce pan sauté butter and onions until translucent, about 5 minutes.

Stir in flour just until incorporated and add chicken stock. Add tomatoes, wine, tomato paste, lemon juice, honey and salt.

Bring to a boil, stirring occasionally, and then turn heat to low and simmer 15-20 minutes.

Remove from heat and add cream, tarragon, parsley, oregano, dill and pepper.

Ladle half the mixture in food processor or blender and pulse to puree. Set aside and repeat same procedure with remaining mixture. Combine in pot and adjust seasonings with salt.

Warm soup over low heat, but do no bring to boil. Serve hot.

Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs


8

Rustic Cocktail Tomato and Cheese Pie

PREP TIME: 15 MINUTES | COOKING TIME: 25-30 MINUTES | SERVES: 4-6

1 pound store bought pizza dough1 tablespoon grainy mustard1 teaspoon extra virgin olive oil, plus extra

to drizzle on top12-16 Backyard Farms Cocktail Tomatoes,

cut into slices1 tablespoon sugar1 cup grated Swiss or cheddar cheese

Preheat the oven to 425°F.

On a sheet of lightly oiled parchment paper, pat or roll the dough out into a 12 or 13 inch round. Place on a baking sheet.

Mix the mustard and 1 teaspoon olive oil and brush over the surface of the dough. Overlap the tomato slices on the dough to within 1 inch of the sides. Sprinkle the sugar evenly over the tomatoes. Sprinkle the cheese evenly over the tomatoes.

Fold the edges of the dough over the tomatoes, leaving the center open.

Bake 10 minutes, then lower the heat to 375°F and continue baking until the dough is nicely browned, about 15 minutes.

Cool on a rack and cut into wedges. Serve warm.

Recipe courtesy of Mary Ann Esposito of Ciao Italia


9

Somerset Pink Tomato, Goat Cheese and Prosciutto Panini


2 Backyard Farms Somerset Pink Tomatoes, sliced

8 ounces goat cheese½ cup fresh basil leaves, cut into strips8 ounces prosciutto4 each 4x6 inch pieces focaccia bread, split

Arrange the tomatoes, basil and prosciutto on the bottom half of the bread. Top with the goat cheese, season with salt and pepper and close the panini.

Set a large cast iron skillet over moderate heat, arrange the panini in the skillet and weigh them down with a smaller pan.

Cook until the outside is crisp and the filling is warm, 3–5 minutes.

Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs


10

Baked Tomato Casserole


4 Backyard Farms Tomatoes on the Vine, diced small

1 ½ tablespoons flour1 tablespoon fresh grated Romano cheese½ tablespoon fresh oregano½ tablespoon fresh parsley½ tablespoon fresh basilSalt and pepper, to taste

Crumb Topping:1 cup breadcrumbs2 cloves fresh garlic, minced¼ cup fresh Parmesan cheese4 tablespoons butter, melted2 large mushrooms, diced

Preheat oven to 350° F.

Melt butter for crumb topping. Stir remaining ingredients for crumb topping into the melted butter.

Mix all other ingredients in a separate bowl and pour into a baking dish. Top with crumb topping.

Cover and place in oven for 50 minutes.

Remove cover and continue baking for 10 minutes, then serve.


11

Windy City Black Bean Soup

PREP TIME: 20 MINUTES | COOKING TIME: 90 MINUTES | SERVES: 6-8

2 cans black beans, drained and rinsed2-3 strips bacon, cut or chopped1 small onion, chopped½ green pepper, chopped1 clove garlic, chopped6 Backyard Farms Tomatoes on the Vine,

choppedJuice of ½ lemon1 teaspoon Mt. Olive diced jalapeños, in jar1 quart chicken broth2 cups water½ can beer, any kind3 tablespoons sugar½ teaspoon pepper½ teaspoon kosher salt¼ teaspoon smokey paprika1 tablespoon olive oil topping when serving1 bag croutons¼ teaspoon fresh chives½ teaspoon sour cream

In a skillet, heat olive oil on medium heat. Add the bacon, onion, green pepper. Sauté for 5 minutes then add garlic. Continue to sauté for an additional 2 minutes.

In a medium saucepan, add all the other ingredients along with the bacon, onion, green pepper, garlic and bring to a boil. Reduce heat and simmer for 30 minutes.

Transfer all ingredients in saucepan to the blender and puree. Once the ingredients are pureed, transfer back to saucepan and heat on medium heat until bubbly. Simmer for 1 hour reducing the soup by ¼.

Serve each bowl of soup with 6 croutons, chives and sour cream.

Winning recipe in our Falling for Tomatoes Recipe Contest chosen by Head Chef Mary Ann Esposito


12

Tomato Apple Salsa Scallop Salad


2 large Backyard Farms Beefsteak Tomatoes½ cup apples, diced¼ cup cucumbers, diced¼ cup onion, diced¼ cup golden raisins¼ cup green pepper, diced1 tablespoon cilantro, chopped finely2 tablespoons lemon juice1 tablespoon sugar½ teaspoon salt½ teaspoon pepper2 tablespoons unsalted butter4 strips bacon½ pound dry scallops1 bag mixed greens½ cup honey ginger white balsamic vinegar

Take the tomatoes and cut 2 slices from each tomato about ¼ inch thick and set aside.

To create the Tomato Apple Salsa, scoop out and discard the inside of the 4 halves of tomato. Dice the outer portion of the tomatoes finely and place them in a medium bowl. Add the apples, cucumber, onion, pepper, raisin, and cilantro to the bowl of tomatoes. Add salt, pepper, sugar and lemon juice tossing with a spoon. Let it rest in the refrigerator while cooking the bacon and scallops.

Cook bacon on the stove top in a frying pan until golden brown and break into small pieces. Wash and pat dry the scallops. Heat the butter over medium/high heat and fry scallops 6 to 8 minutes on each side or until browned (don’t overcook).

Plate the mixed greens with a slice of tomato, a scoop of salsa, a few scallops, bacon pieces and drizzle with honey ginger white balsamic vinegar.

Runner-up in our Falling for Tomatoes Recipe Contest chosen by Head Chef Mary Ann Esposito


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Runner-up in our Falling for Tomatoes Recipe Contest chosen by Head Chef Mary Ann Esposito

Slow-Cook Pork Belly Ragù


2 pounds pork bellyExtra virgin olive oil3 ounces pancetta2 tablespoons butter3 celery stalks, finely chopped2 carrots, peeled and finely chopped1 large onion, finely chopped2 garlic cloves, finely chopped1 28-ounce can San Marzano tomatoes, pureed2 tablespoons tomato paste1 teaspoon thyme, finely chopped1 teaspoon oregano, finely chopped6-8 Backyard Farms Tomatoes on the Vine,

chopped1 cup red wine1 cup organic vegetable or chicken broth1 butternut squash, cut into ½ inch chunksFreshly ground sea salt and black pepper1 pound tagliatelle or pappardelleFreshly grated Parmigiano-Reggiano

Heat large French oven or cast iron pot with lid over medium/high heat. Add about 2 tablespoons EVOO to lightly cover bottom of pot. Season pork belly with salt and pepper. Add pancetta and cook 3-5 minutes, until crispy. Transfer pancetta to plate. Sear the pork, fat side down, until brown and crispy, then flip pork and add cooked pancetta, butter, celery, carrots, onion and garlic. Season with salt and pepper. Add wine and broth and bring to a boil. Then add tomato puree, tomato paste and herbs. Mix well and add chopped Tomatoes on the Vine. Top with butternut squash and cover and cook for 2-3 hours, or until pork shreds easily.

Transfer pork to large plate and discard excess fat. Shred pork belly and return to ragù mixture. Bring 6 quarts salted water to boil and cook the pasta for about 2 minutes less than instructions. Then transfer about 2 cups of ragù to large sautépan over medium heat. Add pasta to ragù in sautépan and toss until sauce coats pasta.

Divide among 4 low bowls. Top with Parmigiano-Reggiano and serve.

Enjoy!

We hope you enjoy these delicious tomato recipes! Let us know how they turn out on our social media pages. For even more tasty tomato recipes, you can visit the recipe page on our website at backyardfarms.com/recipes. Stay tuned for new downloadable recipe books.

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Contents · Herb Pesto: 1 cup torn fresh basil leaves 1 cup torn mixed fresh herbs (dill, marjoram,...

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Transcript of Contents · Herb Pesto: 1 cup torn fresh basil leaves 1 cup torn mixed fresh herbs (dill, marjoram,...