Spring is finally here! I’m a very happy girl seeing markets full of sweet berries, plump sugar snap peas, and the first ripe tomatoes. I love exploring the market with my kids. They especially enjoy the free samples. Last week, we met up with Molly and browsed the market together. It’s a blast shopping with her because she’s made a point of really getting to know the farmers. I’ve a lot read about this concept in magazines and newspapers, but have never seen it truly practiced. I was shocked the first time we shopped together seeing nearly every farmer greet Molly by name!
My kids took to Molly quickly and we all enjoyed collecting our fresh produce and discussing our plans for it. If you haven’t Molly’s blog you should check it out. I appreciate how deep she goes with each topic she covers. She’s also working on a TV show called “Farm to Table”. Hopefully, we’ll all get to see it soon!
The piles of beautiful spring produce at the markets provide a good reminder to buy organic as much as possible. Pesticides and herbicides don’t stay on the outside skin of produce, they can soak into the flesh, too. Fruits and vegetables with thin skins absorb the most chemicals. According to the Environmental Working Group, different pesticides have been linked to cancer, nervous system toxicity, endocrine (hormone) system effects, and skin, eye, and lung irritation. If you would like to read further, here is a simple and easy to read website with basic information about pesticides.
My mom gave me this recipe a few years ago and I think it brings out the sweetness of a tomato better than any other recipe I’ve tried. You can eat it alone as a side dish, or use it as a topping on fish or thick crusty pieces of sourdough. May the wondrous variety of the produce markets put a spring in your step!
Baked Garden Tomatoes with Cheese
2 tablespoons extra-virgin olive oil
1 medium yellow onion, minced
3 garlic cloves, chopped
3 tablespoons green onion, minced
1 3/4 pounds (about 6) vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
1 cup grated Pecorino Romano cheese
Preheat oven to 350°F and adjust rack to middle position. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and green onion sauté for 30 seconds, until fragrant. Stir in tomatoes and reduce heat to medium-low. Cook until tomatoes just begin to soften, about 5 minutes. Pour tomato mixture into an 11 x 7-inch baking dish and sprinkle evenly with cheese. Bake for 20 minutes, until cheese melts and is golden. Cool for 5 minutes before serving.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
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I love baked tomatoes! This sounds like it smells amazing, such a fresh and light dinner! Thanks for posting. Great pics from the Farmer's Market, what kind of camera do you have?
Beautiful! I know what I'm serving for lunch tomorrow with the portabello and arugula sandwiches. There is a show on PBS called "From Farm to Table" that my daughter and I like to watch: http://www.wmht.org/index.php?s=1&b=10&p=36Is this the one your friend works on?Thanks for another great recipe!
Great receipe! I like percorino romano on tomatoes!!
Healthy.Happy.Well.: I have a canon rebel xti. I mainly use the 50mm 1.8 lens. Love that camera!! Elizabeth: Oh yes, it would go great with your sandwiches! That show is a different one than the one she is working on.
I have a bunch of tomatoes I need to use up…this may be just the thing!-Gail
These roasted tomatoes are right up my alley!! I would love to shop the Farmer's Market with u guys
xo
so, so, jealous you have local organic tomatoes already… that looks like a delicious dinner, i'll have to put it on my list for later in the season!
I made these tomatoes last night for a dinner party. They were so good and a big hit! Thanks for sharing!
Don’t forget to add some fresh basil
These were delicious! I used mini heirloom tomatoes and Parmesan because that’s what I had, but it turned out great! The tomato flavor really intensified. Thanks!
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