What to do with those tomatoes? Sunday Dispatch, Times Leader staffers share recipes

Staff reports | August 17th, 2016 11:27 am

Pittston is celebrating all things tomato with its annual Tomato Festival beginning Thursday, Aug. 18. While you peruse the farmers market for the freshest fruits, Sunday Dispatch and Times Leader staffers offer some tantalizing tomato recipes. Enjoy!

Penne with tomatoes, peas and prosciutto

I usually make this as a vegetarian dish. But for this recipe submission, I decided to try it with some delectable prosciutto. Delizioso!

8 ounces uncooked penne pasta

1 cup green peas

3 cups coarsely chopped tomatoes

4 thin slices prosciutto, chopped

3 tbsp. extra-virgin olive oil

6 garlic cloves, thinly sliced

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/3 cup thinly sliced fresh basil leaves

3 tbsp. chopped fresh flat-leaf parsley

1 oz. fresh Parmesan cheese, shaved (about 1/4 cup)

Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

Heat a large nonstick skillet over medium-low heat. Add oil, swirl to coat. Add garlic, cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt and pepper to pan, cook 3 minutes. Stir in basil and parsley. Add prosciutto to lightly warm. Plate and cover with shaved cheese.

- Judy Minsavage

Chicken club sandwich

It’s not the most exciting dish on this list, but it sure is one of the easiest to make. This satisfying sandwich only takes a few minutes and is good for when you’re short on time for lunch.

Two chicken breasts

Six slices of bacon

Two slices of tomato


Ranch dressing or mayonnaise

Grill two chicken breasts until cooked, which usually takes about 10 to 15 minutes. After they’re cooked, cut them into small pieces to fit onto the break.

Bacon can be done to your liking, some like it crunchy, some like it chewy. For crunchy, throw it in a frying pan on a stove and cook until crispy. For chewy, throw in the microwave for three minutes.

Slice two medium thin slices of tomato, add a handful of lettuce and place it all in whatever order you would like on the bread.

For added flavor, throw some mayonnaise or ranch dressing on the sandwich as well.

- Jimmy Fisher

Tomato basil flatbread

Anytime you can incorporate tomatoes into pizza, it’s a good thing. This is a good one. There’s no need to measure any ingredients, just throw this together and away you go.

1 flatbread

1 medium Pittston tomato

Shredded mozzarella

Fresh mozzarella

Basil leaves


Garlic salt or powder

Tomato sauce

Preheat oven to 350 degrees. Begin by warming the flatbread for 3 minutes on 350 degrees. Spread a small amount of tomato sauce on the flatbread. Next, sprinkle your desired amount of shredded cheese on top of the sauce. Slice tomatoes thin, and layer flatbread until covered. Slice fresh mozzarella thin and layer most of the flatbread, leaving space for the flatbread to breath. Chop basil leaves and sprinkle. Add pepper and garlic salt/powder. The great thing about this dish, is you can add whatever you want to it! Back for 15 minutes at 350 degrees.

- Nick Wagner

Taco dip

Sometimes the simplest ingredient ends up being the star. A ripened local tomato tops this easy-to-assemble snack, and it adds plenty of flavor. Measurements are estimated, but you can use as much or as little of each ingredient as you like.

1/2 packet taco seasoning

1/2 cup water

1/4 lb. ground beef, browned and drained, or beef substitute (I used Gardein Beefless Crumbles)

1/3 cup sour cream

1/3 cup salsa

1/4 cup taco cheese blend

1 ripened tomato, chopped

Shredded lettuce

Mix the taco seasoning and water and pour into a skillet set on medium. Cook until it comes to a boil. Add beef or substitute to taco seasoning mix. Cook until heated through. Now layer the other ingredients: In a shallow bowl, layer taco meat, sour cream, salsa, cheese, lettuce and top with chopped tomato. Other suggested toppings are sliced black olives, guacamole, sliced green onions or diced bell peppers.

- Sarah Hite Hando

Cucumber tomato salad with Greek dressing

Farmers markets can make shopping convenient and healthy. As I walk by the stands, looking at all the colorful and fresh produce, I get wrapped up in the possibilities. Here’s a recipe featuring just some of the veggies that can be found at Pittston’s market.

2 cucumbers

2 tomatoes

1/2 an onion

2 garlic cloves

6 oz. Feta cheese

Wash cucumbers and tomatoes. Slice the cucumber into rounds, than halve them. Slice the tomatoes into bite sized chunks. Slice onion as thin as possible and tear up the rings so they are in smaller pieces. Mince the garlic and add in with the onion. Add the Feta cheese and, with a wooden spoon, mix all the ingredients. Add dressing and mix again. Serve chilled.

For the dressing:

1/4 olive oil

1/2 apple cider vinegar (you can also use red wine, balsamic or white vinegar)

1 tsp Dijon mustard (spicy brown is also good)

1 tsp onion powder

1 tsp garlic Powder

1 tsp basil

Salt and pepper to taste

Combine all ingredients into a mason jar (or other container that can tightly seal) and shake until all ingredients are mixed thoroughly. Add about half the contents of the jar to the salad, mix and enjoy.

- Sarah Haase

Penne with tomatoes, peas and prosciutto
http://www.psdispatch.com/wp-content/uploads/2016/08/web1_JudyyRecipe.jpgPenne with tomatoes, peas and prosciutto
Chicken club sandwich
http://www.psdispatch.com/wp-content/uploads/2016/08/web1_Tomato-Recipe.jpgChicken club sandwich
Tomato basil flatbread
http://www.psdispatch.com/wp-content/uploads/2016/08/web1_flatbread.jpgTomato basil flatbread
Taco dip
http://www.psdispatch.com/wp-content/uploads/2016/08/web1_IMG_4057.jpgTaco dip
Cucumber tomato salad with Greek dressing
http://www.psdispatch.com/wp-content/uploads/2016/08/web1_eatCumbersCMYK.jpgCucumber tomato salad with Greek dressing
Sunday Dispatch, Times Leader staffers share recipes

Staff reports