August 18, 2025
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2025 Tomato Tasting Festival Recipes

What is it about this incredible fruit that gets people so excited? Is it the mesmerizing patterns revealed when you slice one open? The vibrant colors that demand your attention? Or perhaps the amazing diversity of flavors found across the over 10,000 varieties that exist worldwide?

That’s right—10,000 varieties! While we don’t have quite that many available for tasting at our festival, we certainly have enough to make your head spin and help you discover the perfect tomato for your unique palate.

Whether you love cooking with tomatoes, eating them fresh off the vine, or growing your own garden treasures, you’re sure to find a recipe below that sparks your culinary imagination!

Learn About Our Tomato Tasting Festival >>

Demo Recipes

Garlic Chive Pesto

Recipe by Barbara Gedeon, Josiah Lincoln Clouser Flower Farm

This unique twist on traditional pesto showcases the mild garlic flavor of fresh chives paired with bright herbs and your choice of nuts or seeds.

Ingredients

  • 1 hearty bunch of garlic chives
  • 1 generous handful of fresh parsley
  • ¼ cup cashews or sunflower seeds
  • ¼ to ½ cup extra virgin olive oil
  • Juice of ½ lemon
  • ¼ cup grated Parmesan or Romano cheese
  • Pinch of salt
  • Fresh apple mint (optional, for extra brightness)

Instructions

  1. Prepare ingredients: Roughly chop the garlic chives and parsley to help your food processor work more efficiently.
  2. Blend: Add all ingredients to a food processor, starting with ¼ cup olive oil. Process until the mixture reaches a smooth pesto consistency, adding more olive oil as needed to achieve your desired texture.
  3. Taste and adjust: Sample and add more lemon juice, salt, or cheese to taste.

Serving suggestions: Toss with pasta, spread on crusty bread, drizzle over grilled vegetables, or use as a marinade for chicken or fish.

Storage: Keep refrigerated for up to one week, or freeze in ice cube trays for individual portions that will last up to 3 months.

Canning Tomatoes Step-by-Step

Recipe by Jenn Till, Till Family Farms

Instructions

  1. Prepare your workspace: Bring a large pot of water to a boil and prepare an ice bath in a large bowl.
  2. Prep the tomatoes: Wash and drain the tomatoes, then cut a small “X” on the bottom of each one.
  3. Blanch and peel: Blanch the tomatoes for about 15 seconds, then immediately submerge them in the ice bath. Once cooled, remove and peel off the loosened skins.
  4. Cook the tomatoes: Place peeled tomatoes in a saucepan, cover with water, and bring to a boil. Cover and simmer for about 5 minutes.
  5. Start filling jars: Using clean quart jars, fill each jar halfway with tomatoes and add ½ teaspoon of bottled lemon juice.
  6. Pack the jars: Continue adding tomatoes until the jar is full, pressing down gently to pack them in.
  7. Add liquid: Spoon the hot cooking water over the tomatoes, leaving about ½ inch of headspace from the top.
  8. Remove air bubbles: Using a wooden spoon or other non-metal utensil, gently press down on the tomatoes to release air bubbles. Repeat if necessary.
  9. Clean and seal: Wipe the rim and threads of each jar with a clean, damp cloth. Place the lid and ring on top, screwing down only until you feel slight resistance—don’t overtighten.
  10. Prepare for processing: Place filled jars on the raised rack in your boiling water canner. The water should be simmering at this point.
  11. Process the jars: Once all jars are filled, lower the rack to completely submerge the jars with 1-2 inches of water covering the lids. Cover the pot and bring to a rolling boil, then reduce to a gentle but steady boil. Process for 45 minutes.
  12. Cool down: After processing, turn off heat and remove the pot lid. Let sit for at least 5 minutes before carefully removing jars.
  13. Final cooling: Set jars upright on a dry towel or cooling rack, spacing them 1-2 inches apart. Important: Do not retighten the rings. Let cool completely for 12-24 hours.
  14. Test seals: Once cooled, test the seals by ensuring the center of each lid is concave and doesn’t “pop” when pressed—this indicates a proper seal.
  15. Label and store: Write the date on the lid or a label. Properly sealed canned tomatoes will keep for up to 12 months when stored in a cool, dark place.

Enjoy your homegrown tomatoes all year round!

Tomato Recipe Inspiration

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Tomato Cheddar Toast

Recipe adapted from Ali Slagle, New York Times, free article

This simple yet indulgent toast celebrates peak tomato season with a rich, cheesy spread that perfectly complements sweet, juicy tomatoes.

Ingredients

  • 2 ripe medium tomatoes, thinly sliced (Baker’s Fresh Produce, Front 9 Farm, Martha’s Farm)
  • Salt
  • ½ cup mayonnaise
  • ½ packed cup (2 ounces) finely grated extra-sharp Cheddar cheese (100% Grass-Fed)
  • 4 slices crusty bread (7 Hills Sourdough, Ash Creek Farm & Bread, Chesterfield Farm, Nourish and Flourish Sourdough Co., Trigos Market Bakery)
  • Fresh basil leaves for garnish (optional) (Ash Creek Farm & Bread, Baker’s Fresh Produce, Infinite Garden Farm)

Instructions

  1. Prep the tomatoes: Arrange tomato slices on a plate and sprinkle generously with salt. Let sit while you prepare the other components—this draws out excess moisture and concentrates the flavor.
  2. Make the cheese spread: In a small bowl, stir together the mayonnaise, grated Cheddar, and a pinch of salt until well combined. Taste and adjust seasoning as needed.
  3. Toast and assemble: Toast the bread to your liking. While the bread is still hot, generously slather each slice with the Cheddar mayonnaise mixture.
  4. Finish and serve: Top with the salted tomato slices and garnish with additional cheese and fresh basil if desired. Serve immediately while the bread is still warm.

Chef’s tip: The contrast between the warm, crispy bread and cool, juicy tomatoes is key to this dish’s appeal—don’t let it sit too long before eating!

Storage: Extra Cheddar mayonnaise will keep in the refrigerator for up to 2 weeks.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Fresh Tomato, Basil and Prosciutto Pasta

Recipe adapted from Christian Reynoso, New York Times, free article

This elegant pasta celebrates the holy trinity of Italian flavors—ripe tomatoes, fragrant basil, and salty prosciutto—with creamy ricotta bringing it all together in perfect harmony.

Ingredients

  • 12 ounces spaghetti (Ohio City Pasta)
  • Salt and freshly ground black pepper
  • 6 garlic cloves, thinly sliced (Front 9 Farm, Martha’s Farm, Infinite Garden Farm)
  • 1½ pounds ripe tomatoes, any variety (Baker’s Fresh Produce, Crown Point Ecology Center, Front 9 Farm, Infinite Garden Farm, Little Bean Farm & Larder, Log Cabin, Martha’s Farm)
  • ⅓ cup extra virgin olive oil, plus more for drizzling
  • 1½ cups fresh basil leaves (Ash Creek Farm & Bread, Baker’s Fresh Produce, Infinite Garden Farm)
  • 3 to 4 ounces thinly sliced prosciutto, preferably at room temperature
  • ½ cup fresh ricotta cheese, preferably at room temperature

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook spaghetti according to package instructions until al dente, then drain and set aside.
  2. Prep while pasta cooks: While the pasta is cooking, thinly slice the garlic and cut tomatoes into large bite-sized pieces (¾- to 1-inch chunks, wedges, or slices—if using cherry tomatoes, simply halve them).
  3. Create the sauce: Heat olive oil in a large skillet or sauté pan over medium heat. After about 2 minutes, add the sliced garlic and let it sizzle for about 1 minute without browning. Add the tomatoes and use tongs to toss them in the fragrant garlic oil. Season with salt and cook gently, tossing occasionally, until tomatoes are warmed through and have started to release their juices but still hold their shape, about 3 minutes. Remove from heat.
  4. Combine pasta and sauce: Add the drained pasta to the warm tomatoes. Tear the basil leaves into pieces and toss everything together—pasta, tomatoes, garlic, and basil. Season generously with salt and pepper.
  5. Serve with style: Transfer the warm pasta to serving plates. Tear the prosciutto into appealing pieces and drape over each portion. Add dollops of ricotta, season with a final pinch of salt and pepper, and finish with a generous drizzle of olive oil.

Chef’s tip: The key to this dish is using the best ingredients you can find—ripe, flavorful tomatoes and high-quality prosciutto make all the difference.

Serves: 4-6 people

Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.

Dijon Chicken With Tomatoes and Scallions

Recipe adapted from Yasmin Fahr, New York Times, free article

This one-pan wonder transforms simple ingredients into a sophisticated dinner. The Dijon mustard adds depth while cherry tomatoes burst into a bright, chunky sauce that perfectly complements tender chicken thighs.

Ingredients

  • 2 tablespoons olive oil
  • 1½ pounds boneless, skinless chicken thighs, patted dry (Tea Hills Farms, Tierra Verde Farms)
  • Salt and freshly ground black pepper
  • 4 scallions, light green and white parts thinly sliced (Baker’s Fresh Produce, Log Cabin Farm, Martha’s Farm)
  • 3 garlic cloves, grated or minced (Front 9 Farm, Martha’s Farm, Infinite Garden Farm)
  • 1 tablespoon dried oregano
  • 1 tablespoon Dijon mustard
  • ½ cup white wine (Weymouth Farms & Orchard)
  • 2 pints cherry or grape tomatoes (Baker’s Fresh Produce, Crown Point Ecology Center, Front 9 Farm, Infinite Garden Farm, Little Bean Farm & Larder, Log Cabin, Martha’s Farm)
  • ¼ packed cup fresh cilantro, parsley, or basil leaves and tender stems, gently torn or chopped (Ash Creek Farm & Bread, Baker’s Fresh Produce, Infinite Garden Farm)

Instructions

  1. Sear the chicken: Heat olive oil in a wide pot or deep 12-inch skillet over medium-high heat until it shimmers. Add chicken thighs in an even layer and season the top generously with salt and pepper. Cook undisturbed until the chicken is golden brown and easily releases from the pan, 7 to 9 minutes.
  2. Add aromatics: Flip the chicken and add the sliced scallions to the empty spaces in the pot. Season scallions lightly with salt and let cook until they begin to soften, about 2 minutes. Add the garlic, oregano, Dijon mustard, and white wine, turning the chicken pieces to coat and stirring everything together for about 1 minute.
  3. Create the sauce: Add the cherry tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon to encourage bursting, until the tomatoes break down into a chunky sauce and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if the mixture looks dry at any point.
  4. Finish and serve: Remove from heat and sprinkle with the fresh herbs. Serve immediately while hot.

Serving suggestions: This pairs beautifully with crusty bread, rice, or roasted potatoes to soak up the delicious tomato-wine sauce.

Serves: 4 people

Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

Tomato Salad with Dates

Recipe adapted from Yotam Ottolenghi, New York Times, free article

This unexpected combination elevates the simple tomato salad with sweet, caramelized dates and a complex umami-rich dressing. The contrast between cool, fresh heirloom tomatoes and the warm, glossy date mixture creates a stunning dish that’s both familiar and surprising.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup (4 ounces) cherry tomatoes (Baker’s Fresh Produce, Crown Point Ecology Center, Front 9 Farm, Infinite Garden Farm, Little Bean Farm & Larder, Log Cabin, Martha’s Farm)
  • 2 dates, pits removed, thinly sliced crosswise
  • 4 garlic cloves, thinly sliced (Front 9 Farm, Martha’s Farm, Infinite Garden Farm)
  • 1 tablespoon fish sauce
  • 1 teaspoon light brown sugar
  • 1 tablespoon fresh lime juice
  • 1 pound large heirloom tomatoes, very thinly sliced (Baker’s Fresh Produce, Martha’s Farm)
  • 2 tablespoons small fresh basil leaves (Ash Creek Farm & Bread, Baker’s Fresh Produce, Infinite Garden Farm)

Instructions

  1. Caramelize the dates and tomatoes: Heat olive oil in a medium skillet over medium-high heat. Add cherry tomatoes and sliced dates, stirring often, until the tomatoes begin to soften and the dates become lightly caramelized, about 5 minutes.
  2. Create the glaze: Add the sliced garlic, fish sauce, brown sugar, and 1 tablespoon of water to the skillet. Stir constantly for about 30 seconds until the sauce reduces to a glossy, caramel-like consistency. Remove from heat and stir in the lime juice.
  3. Cool the mixture: Transfer the warm tomato and date mixture to a bowl and refrigerate for about 15 minutes to cool slightly.
  4. Assemble and serve: Arrange the thinly sliced heirloom tomatoes on a serving platter. Top with the cooled tomato and date mixture, making sure to include all the flavorful juices. Sprinkle with fresh basil leaves and serve immediately.

Chef’s tip: The key to this dish is the contrast between temperatures and textures—serve while the heirloom tomatoes are still cool and the date mixture has just taken the chill off.

Serves: 4-6 as a side dish

Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Crispy Halloumi with Tomatoes and White Beans

Recipe adapted from Nargisse Benkabbou, New York Times, free article

This Mediterranean-inspired one-pan dish transforms simple ingredients into a showstopper. Sweet cherry tomatoes meld with creamy beans while golden, crispy halloumi provides the perfect salty contrast. It’s comfort food that feels both rustic and elegant.

Ingredients

  • Olive oil, as needed
  • 1 pound cherry or grape tomatoes, halved lengthwise (Baker’s Fresh Produce, Crown Point Ecology Center, Front 9 Farm, Infinite Garden Farm, Little Bean Farm & Larder, Log Cabin, Martha’s Farm)
  • 2 garlic cloves, minced or pressed (Front 9 Farm, Martha’s Farm, Infinite Garden Farm)
  • 1 tablespoon finely chopped fresh parsley, plus more for serving (Baker’s Fresh Produce, Infinite Garden Farm)
  • 1 teaspoon honey, plus more for serving (Brighton Wool & Honey Co., Hartland Farm Marketplace, Huffman Fruit Farm, Schmidt Family Farms)
  • ½ teaspoon dried oregano or thyme
  • Salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, butter beans, or navy beans, drained and rinsed
  • 1 (8-ounce) block halloumi cheese, cut into ¼-inch-thick slices
  • ½ lemon
  • Crusty bread for serving (optional) (7 Hills Sourdough, Ash Creek Farm & Bread, Chesterfield Farm, Nourish and Flourish Sourdough Co., Trigos Market Bakery)

Instructions

  1. Prepare the broiler: Set your broiler to high heat with a rack positioned in the upper third of the oven, about 3 to 4 inches from the heat source.
  2. Cook the tomato base: In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the halved tomatoes, minced garlic, chopped parsley, honey, and oregano. Season generously with salt and pepper. Cook, stirring frequently, until the tomatoes soften and release their juices to form a chunky sauce, about 10 minutes.
  3. Add the beans: Stir in the drained beans and cook until heated through, about 3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat.
  4. Top with halloumi: Arrange the halloumi slices evenly on top of the tomato-bean mixture in the pan, slightly overlapping if necessary.
  5. Broil to perfection: Transfer the pan to the oven and broil until the halloumi is golden brown and crispy on top, about 5 minutes (watch carefully as broiler strength varies).
  6. Finish and serve: Remove from the oven and immediately drizzle generously with olive oil. Squeeze the lemon half over the entire pan and add a light drizzle of honey. Garnish with fresh parsley and serve immediately with crusty bread for scooping.

Chef’s tip: The contrast between the warm, juicy tomato-bean base and the crispy, salty halloumi is what makes this dish special—serve it straight from the pan while everything is still sizzling.

Serves: 4 people as a main dish, 6 as an appetizer

Learn About Our Tomato Tasting Festival >>