Look for Colorado greenhouse tomatoes in markets. High-quality tomatoes should have bright, shiny skins and firm flesh. Avoid tomatoes that are soft or mushy, are lacking in color, or have blemishes or growth cracks.
Tomatoes are saturated-fat free, high in vitamins A and C, low in sodium and a good source of potassium.Visit coloradoagriculture.com for a complete list of recipes. -The Denver Post
Colorado Caprese Salad
From chef Bob Holloway, Eggland’s Best Eggs, Platteville, who suggests serving S2, a semillon blend from Garfield Estates Vineyard & Winery in Palisade, with this dish. Serves 2-4.
Ingredients
- 2 large ripe tomatoes, sliced 1/4- to 1/2-inch thick and cut in half
- 1 fresh mozzarella cheese ball sliced 1/4-inch thick and cut in halves or quarters
- 6 large black olives, quartered
- 1/4 cup artichoke hearts, drained and quartered
- 2 tablespoons red onion, sliced thin or minced
- 2 tablespoons roasted red pepper, chopped
- 2 tablespoons extra-virgin olive oil
- Sea salt and coarse black pepper to taste
Directions
Combine all ingredients and marinate at least 15 minutes before serving. Eat alone, with bread, or atop baby lettuces.
Can be made a day ahead of time but allow to come to room temperature to ensure the fullest flavor when serving (15 – 20 minutes).
Tomato Bruschetta
From chef Bob Holloway, Eggland’s Best Eggs, Platteville. Makes 2 1/2 cups.
Ingredients
- 2 large ripe tomatoes, seeded and diced
- 3 large basil leaves, rolled and chopped
- 1/2 fresh garlic clove, minced
- 1/2-1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- Baguette bread, sliced
- Parmesan cheese, shaved
Directions
Combine tomatoes, basil, garlic, salt, pepper and oil and marinate for at least 15 minutes. Serve with toasted baguette and top with parmesan cheese.
