Last Saturday was the Tomato Festival at the Farmer's Market. I was asked to be the "Guest Chef" for the event. All of my food was to be "tomato food" . . . or almost.
I spent most of Friday making 4 loaves of bread, 120 plus tomato spice muffins, gallons of a cream of tomato soup (to be served chilled).
I was given the huge container of basil to be used with the tomatoes and organic garlic.
And whenever I do any class or demonstration, I always give away a luncheon at my home -- everyone loves to win something and it's my way to contribute to make the event better.
With the three tiers of tomatoes, I made fresh pasta sauce (chopped tomatoes, garlic, basil, olive oil and a splash of balsamic vinegar) which we tossed with pasta which I had also fixed at home. With the abundance of basil, I made pesto which we also tossed with the pasta.
The fresh pasta sauce, we also used as a bruschetta topping. I grilled bread, put the tomato topping on, added some cheese, and let it melt before serving.
We served small plates with a mini muffin, a small cup of soup (garnished with fresh basil) and a pasta. The bruschetta replaced the muffin after we ran out.
We called it "breakfast, lunch and dinner with tomatoes on a plate". Our goal was to show that tomatoes was not just for slicing or BLT's.
We estimated that over 300 people came to the Farmer's Market last Saturday -- a pretty good turnout for our little town.
It was a fun Saturday morning and I thoroughly enjoyed the tomato festival!
Please join Susan at A Southern Daydreamer to see more of the great outdoors this Wednesday.