August 4, 2009



Jay Armour from Four Winds farm will host an Heirloom Tomato Tasting. Jay specializes in growing a huge variety of organic heirloom tomatoes. He can also answer your questions about the tomato blight.

Chef Gianni Scappin of Cucina will be in the market with a sampling of his incredible of Pappa al Pomodoro.... a Tomato - Bread Soup.

Pappa al Pomodoro - Tomato Bread Soup

5oz onions, small diced

2 cloves garlic, sliced

1 qt. vegetable or chicken stock (water ma be substituted)

2 1/4 lbs. fresh tomatoes, blanched and peeled

5 1/2 oz day old bread

1/2 cup olive oil

10 basil leaves, torn

salt, to taste

Slice the bread and toast in 250 degree oven without getting too much color. Sweat the onions in olive oil until tender, add garlic and cook for another 5 minutes. Add tomatoes, cut into small dice, season with salt and add basil. Cook for 15 minutes then add bread and stock. Cook very slowly for about an hour until it reaches the right consistency adn the bread is all smashed. Drizzle extra virgin olive oil before serving.

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