You Say Tomato, I Say Tomato…

…No matter how you say it the important thing is that we are at the beginning of local tomato season! The co-op is brimming with tomatoes, including local organic tomatoes from Bowman-Hill Farm. More local varieties will be on their way very soon. Stop in to grab yourself some of these great fruits (yes- they are fruits!).

If you need some inspiration for how to serve up tomatoes this summer, maybe these recipes will do the trick.



Baked Parmesan Tomatoes


A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.


  • 4 tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 4 teaspoons extra-virgin olive oil


  1. Preheat oven to 450°F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.



Tomato Bruschetta

So easy and so delicious, this simplicity of this bruschetta accentuates the freshness of the tomatoes and herbs.


  • 1 pound roma tomatoes, seeded and diced
  • 1 red onion, diced
  • 1 1/2 tablespoons fresh basil, chopped
  • 1 1/2 tablespoons fresh parsley, chopped


  • 1 tablespoon olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 3/4 teaspoon red wine vinegar
  • 1/2 teaspoon garlic, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 375° F.
  2. In a small bowl, whisk all dressing ingredients together. Set aside.
  3. In a large bowl, combine tomatoes, onion, basil, and parsley. Toss with dressing.
  4. Slice baguette into 1″ slices, place the slices on a baking sheet and bake until bread is lightly toasted, about three minutes.
  5. Top each slice with the tomato mixture and serve.

Mediterranean Cucumber Tomato Salad

This simple, refreshing salad is perfect for picnics or any summer meal.



  • 2 tablespoons olive oil
  • 1 garlic clove, peeled and minced
  • Juice of 1 lemon
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/2 cup diced red onion
  • 2 cups diced cucumber
  • 2 cups diced tomatoes
  • Salt and pepper to taste


In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld.

Serving Suggestion

This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.


 These great recipes and more can be found at