Roasted Panzella Salad
(Prepared by Marcia Sommerville at Tomato Fest 2015)
Download this recipe


1 medium loaf of good, day old bread
olive oil to brush on bread (approx. 1/4 cup)
2 bell peppers, (red, orange and/or yellow)
4 cloves garlic, minced
2 -3 medium zucchini or summer squash, cut into 1-inch pieces
1 medium red onion, cut into stripes
4 -6 pounds tomatoes, cubed
2 Tbsp. grape seed, olive or coconut oil (to roast veggies)
1/4 cup lemon juice
1/2 cup basil, minced
2 Tbsp. thyme
1/2 cup capers, drained (optional)
1/2 cup kalamata olives (optional)
Sea salt to taste
olive oil as desired

Yields: About 4 small bowls


Brush sliced beard with olive oil and bake in oven at 400° F for about 5-7 minutes, continually checking to make sure it just slightly beginning to toast, flip and bake 3 minutes more, or until toasted. Cut into 1-inch croutons.

Roughly chop squash into same size. Leave peppers whole. Toss with onions, oil, sea salt and minced garlic. Roast at 400° F about 10 minutes or until slightly crisp. Remove from oven and allow to cool. Once cooled, remove the stems and seeds from peppers and roughly chop. Chop tomatoes and olives; Mince basil and thyme.

Combine the bread, tomatoes, olives, cappers, basil, thyme, lemon juice and roasted vegetables. Lightly drizzle with good olive oil and more lemon to taste. Allow to sit for at least 30 minutes but will keep up to 3 days as the bread will soak and absorb more flavors.

Tomato Gazpacho
(Prepared by Marcia Sommerville at TomatoFest 2015)
Download this recipe


1-2 garlic cloves + 1 Tbsp. olive oil
1 - 28 oz. can crushed tomatoes (OR 28 oz. fresh tomatoes, crushed by hand)
1 cup finely diced cucumbers
1 medium green bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1 Tbsp. fresh parsley, chopped, plus more for garnish to serve
1 small sweet yellow onion, finely diced
pinch of salt and pepper
24 oz. fresh tomatoes ( approx. 10-12 large equaling 2 lbs.)
2 Tbsp. Italian Dressing Herb mix* or commercial Italian seasoning
Good quality olive oil to finish
Avocado, your homemade croutons for garnish (optional)

Italian Dressing Mix recipe:

2 1/4 tsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. + 1 tsp. sea salt
1 Tbsp. raw sugar
2 Tbsp. dried oregano
1 tsp. ground black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbsp. dried parsley
1/4 tsp. celery salt

To make Italian Dressing, whisk together 1/4 c. Bragg's Apple cider vinegar, 2/3 c. extra virgin olive oil, 2 Tbsp. water and 2 Tbsp. of dry mix.

Yields: About 4 small bowls


Place garlic into blender with 1 Tbsp. olive oil and 4 or 5 of your tomatoes. Puree in the blender until smooth. In a large bowl, place all ingredients (except the olive oil for finishing) along with the garlic tomato puree and stir until combined. Lightly drizzle a little olive oil on top to finish. Place in the refrigerator for at least 2 hours for the flavors to blend. Place gazpacho into a nice serving bowl, garnish with some extra fresh parsley and some homemade croutons or avocado.

Fried Green Tomato Sandwiches
(Prepared by Katelyn Dudley at Tomato Fest 2015)

Green tomatoes (unripe fruits, not green-when-ripe varieties)
slider buns (or any small buns will do)
cornmeal (or any kind of breadcrumb)
egg wash ( 4 - 6 eggs, whisked)
seasoned flour (I used salt, pepper and a little bit of garlic powder)
Boursin® Herb and Garlic cheese
Arugula (or any other kind of leafy green)
Balsamic Glaze ( found in stores, or you can make it yourself by boiling down balsamic vinaigrette until a glaze forms)

Coat tomatoes in flour, dredge thru egg wash and then cornmeal. Pan fry at medium high, in a shallow pan with about half an inch of oil. Fry each side for a minute or until golden brown and crispy.

Spread a layer of the Boursin® Herb and Garlic cheese on one side of bun, top with cooked tomato slice, then arugula. Drizzle with balsamic glaze.  Serve immediately.

(Prepared by Katelyn Dudley at Tomato Fest 2015)

15 tomatoes (I used roma - types, but any will do)
3 Tbsp. Garlic, minced
3 Tbsp. Basil, minced
3 Tbsp. Parsley, minced
salt and pepper, to taste


French bread, sliced 3/4 inch thick, on the bias
Garlic butter or oil, (found in stores, or make your own)
Goat cheese, the spreadable type.
Balsamic glaze (found in stores, or you can make it yourself by boiling down balsamic vinaigrette until a glaze forms)


Dice tomatoes, mince garlic, chop basil (coarsely), chop parsley (fine), and salt and pepper to taste. Set bowl aside to let flavors marry.

Brush bread slices with garlic butter / oil, add a layer of goat cheese. Toast in the oven for 15 minutes or so at 350° F. Top with tomato mixture, drizzle with balsamic glaze. Serve immediately.

Don't be afraid to play around with the recipe a bit!

Grilled Corn Salsa
(Prepared by Katelyn Dudley at Tomato Fest 2015)

4 ears Corn
4 - 6 tomatoes, diced (depending on size)
2 Poblano peppers
1/2 c. scallions (chopped)
1/2 c. Jalapeno peppers (minced)
3 Tbsp. Lime juice
Salt and pepper, to taste


SOAK corn - in husk - for a minimum of 3 hours, but overnight is best. Chill the corn with the husk still on, for about 10 minutes. The outside will be charred, this is normal. Let corn cool. Once cooled, remove husks and cut the corn off the cob. Break up pieces.

GRILL, Poblanos WHOLE, until tender. Allow to cool. Once cooled, remove stem and seeds.

Combine diced tomatoes, minced jalapenos, sliced scallions and diced Poblanos. Add lime juice and salt and pepper. Refrigerate until completely cooled.

Note: For spicier salsa, add more jalapenos or for a tangier salsa, increase lime juice.

Caprese on a stick
(Prepared by Katelyn Dudley at Tomato Fest 2015)


Grape tomatoes
Fresh mozzarella cheese (ball type, preferably)
Fresh Basil
Balsamic glaze  ( found in stores, or you can make it yourself by boiling down balsamic vinaigrette until a glaze forms)
4 - inch wooden skewers


Slice mozzarella balls in half (or cube block style). Cut tomatoes in half (or use whole). Alternate each ingredient onto skewer, drizzle with balsamic glaze.

Tomato Jam
Tomato Jam
(Prepared by Katelyn Dudley at Tomato Fest 2017)


2 lbs TOMATOES(the juicier the better!)
1 1/2 Tbsp minced GINGER
1 Tbsp minced GARLIC (about 2 cloves)
1 - 3 minced JALAPENOS (varies with heat preference)
1 tsp ground CUMIN
1 1/4 C. SUGAR
1 LIME (juiced)
SALT & PEPPER to taste


Sweat down ginger, garlic and jalapenos in vegetable/olive oil with a couple of pinches of salt and pepper. After sweating for about 5 minutes, add tomatoes which have been roughly chopped, lime juice, sugar and ground cumin.

Allow the tomatoes to cook down and reduce by half or until the jam is to the consistency you desire. Salt and pepper to taste. Allow to cool completely.

Best served with toasted bread, cheeses, grilled cheeses, etc. The possibilities are endless!