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Tomato Surprise

Are your tomato plants taller than you? Are you bringing tomatoes to work and to your neighbors? Tomatoes come quickly, so what else do you do with the bounty? Today we'll look some unique ways to use your tomatoes.


You can use any kind of tomato you have in this recipe.

1 pound cherry tomatoes

1 clove garlic, minced

1/2 cup parsley, chopped fine

1/2 cup grated parmesan cheese

Cut the cherry tomatoes in half and place them on a small parchment lined sheet pan.

Mince the garlic. Finely chop the parsley. Give the Parmesan cheese a quick chop it if it shredded. Mix the garlic, parsley and Parmesan together and spoon onto each cherry tomato half.

Move the oven rack to the upper most position and turn on the broiler. Place the tomatoes under the broiler and broil until the topping is browned and bubbly about 5 minutes.


Tired of kale chips? Try these tomato chips

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.

Place slices without overlapping onto dehydrator shelves or a baking pan.

If you are baking preheat oven to 200 degrees F.

In a small bowl whisk together the remaining ingredients.

Sprinkle mixture over each slice.

Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.

If baking check every 30 minutes until edges show some charring, could take 4-5 hours.


This is a great dish. Try it tonight.

4 chicken breasts, boneless and skinless

5-6 Roma tomatoes, diced

3 cloves garlic, minced

¼ cup fresh basil, minced

¼ cup full-fat coconut milk

1 tbsp. dried oregano

½ tbsp. garlic powder

Cooking fat

Sea salt and freshly ground black pepper

Preheat oven to 375 F.

Sprinkle the chicken breasts with oregano, garlic powder, and salt and pepper to taste.

In a bowl combine the diced tomatoes, basil, garlic, and salt and pepper to taste.

Heat the cooking fat in an oven-proof skillet, and brown the chicken on each side for 2 to 3 minutes.

Remove chicken from skillet and pour in the tomato mixture.

Simmer the tomatoes for 5 to 6 minutes over medium heat, stirring constantly.

Return the chicken to the skillet. Transfer to the oven and bake for 20 to 25 minutes, or until chicken is cooked through.

While the chicken is cooking, baste with the tomato mixture every 10 minutes.

Remove from the oven once cooked and add the coconut milk to the tomato sauce, stirring until well combined.

Serve chicken topped with the tomato sauce.


How pretty is this dish? Try this grain free tart.

For the crust

2 large pastured eggs

½ cup butter melted

¾ cup coconut flour

For the filling

1 large red tomato

1 large yellow tomato

1 red onion

4 cloves garlic

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

sea salt and pepper to taste

basil leaves to garnish

Preheat the oven to 350F.

Line an 8’’ round baking dish with parchment paper, leaving enough paper to be able to get the tart out of the dish.

To prepare the crust:

Beat the eggs and add the cooled melted butter little by little.

Stir in the thyme, salt and pepper.

Sift the coconut flour and stir until the dough begins to come together.

Transfer the dough to the baking dish and use your fingers to evenly spread it on the bottom.

Prick with a fork here and there and bake for 10 minutes.

Take the dish out of the oven and let cool a little bit.

To assemble the tart:

Slice the onion, garlic and tomatoes.

Place the onion on the crust, followed by garlic and tomato slices.

Drizzle the olive oil, sprinkle salt and pepper, and the dried herbs.

Bake for 40 minutes or until the crust gets golden on the edges.


Move over zoodles. Try these tomato topped rutabega noodles.

For the sauce:

1 garlic clove, minced

1 tablespoon minced shallots

3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed

1/2 cup vegetable broth

2 tablespoons nutritional yeast

1/2 teaspoon salt

2 teaspoons lemon juice (freshly squeezed)

pepper, to taste

For the pasta:

1 cup cherry tomatoes

5 teaspoons olive oil

salt and pepper

1/4 teaspoon garlic powder

2 medium rutabagas (or 3 small), peeled, Blade C, noodles trimmed

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the tomatoes. Drizzle with 2 teaspoons of the olive oil and season with salt, pepper, and garlic powder.

On another baking sheet, line it with parchment paper and lay out the rutabaga noodles. Drizzle with the rest of the olive oil and salt and pepper.

Roast both the tomatoes and rutabaga in the oven for 15-20 minutes or until rutabaga is cooked through to al dente and tomatoes are browned and burst when pierced with a fork.

While the tomatoes and rutabaga bake, prepare the sauce. Place everything into a high speed blender and pulse until creamy. Taste and adjust to your preference with more nutritional yeast or salt.

Toss the rutabaga with the cheese sauce and divide onto plates. Top with the burst tomatoes. Serve as is or top with your favorite protein.


If you like spanish rice, you'll love this version.

12 oz riced cauliflower about 1 head, just shy of 4 cups

1 lb ground beef turkey, chicken, or pork

3 Tbsp cooking fat coconut oil, bacon fat, olive oil, ghee, divided

1/2 tsp fine grain sea salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp cumin

1 tsp chili powder

generous dash chipotle pepper adjust to your taste or omit

1 red bell pepper diced

1 small yellow onion diced

3 garlic cloves minced

1 can chopped green chilis

1 jalapeno pepper seeds removed and minced

Cilantro for garnish

1/2 cup homemade chipotle ranch dip (

1 batch guac

Prepare the chipotle ranch, cover and chill until ready to serve.

Heat a skillet over medium heat and add 1 Tbsp coconut oil.

Add ground meat to skillet and sprinkle with salt and spices. Once browned, add onion, pepper and stir, cook about 45 seconds until softened.

Add chopped green chilis, garlic, and jalapeno pepper and continue to cook another 45 seconds to heat through. Add cauli rice and stir to coat, then cover skillet for 30 seconds to soften cauliflower, remove from heat.

Before serving, mash together all the guac ingredients in a bowl. To serve fried rice, top with extra cilantro, chipotle ranch and guac. Enjoy!

Go pick those tomatoes and try these recipes today. There is nothing better than a freshly picked tomato. Don't miss out on that experience. Now is the time for primo tomatoes.

Here's to your health! Happy Cooking.


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