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NC tomatoes add great flavor to any Italian dinner!

Tomato Recipes

Bruschetta Romatica (6 servings)

  • 1 12” – 16” loaf of Italian or French bread cut into ¼” slices (approx 42 slices)
  • ½ cup grated Pecorino Romano cheese
  • 12 Roma tomatoes (seeded and 1/8” dice)
  • ½ cup sun dried tomato (soak in warm water, drained and coarsely chopped)
  • 8 oz fresh mozzarella (diced in 1/8” cubes)
  • 2 sprigs fresh sweet basil (chiffinade*)
  • 2 springs flat Italian parsley (coarsely chopped)
  • ¼ cup balsamic vinegar
  • 1/3 extra virgin olive oil
  • salt and pepper to taste
  • fresh cracked pepper
  • course ground sea salt
  • garlic infused olive oil (drizzled over finished bruschetta)

Garlic Infused Olive Oil

Sauté 10 peeled, whole garlic cloves in 2 Tbsp. extra virgin olive oil. When cloves are golden brown on all sides add ½ cup olive oil. Allow to infuse for several hours or overnight. Garlic infused olive oil can be kept in an air-tight container and used in your favorite recipes for several weeks.

Bruschette Romatica

To make crostini, Preheat oven to 375. Brush olive oil on both sides of bread slices, sprinkle one side with grated Romano and bake on sheet pan in oven for 7 minutes.

Combine chopped roma tomatoes, sun dried tomatoes, mozzarella, parsley and basil. In a separate bowl, whisk the balsamic vinegar with the olive oil to emulsify, adding salt and pepper to taste. Add to the tomato mixture and stir until blended. Add a well-rounded tablespoon to each crostini, spread mixture to edges of crostini. Sprinkle with freshly cracked pepper and sea salt. Drizzle with garlic infused olive oil.

*To chiffinade basil, take thoroughly washed basil leaves and stack the leaves on top of one another so the edges line up evenly. Roll the stack of leaves lengthwise to resemble a cigar. Thinly slice crosswise to create thin ribbons of basil.
Fiores logo

Logo of the Independent Restaurant Association in AshevilleFiore’s Ristorante Toscana
122 College St.
Asheville, NC 28801



Rigatoni Alla Vodka (6 servings)Fresh, local N.C. tomato

  • 1 lb dry rigatoni pasta (premium Italian brand)
  • ¼ lb butter (unsalted)
  • ½ cup extra virgin olive oil
  • ¼ cup garlic (crushed and coarsely chopped)
  • 6 oz vodka
  • 2 sprigs flat Italian parsley (coarsely chopped)
  • 4 sprigs fresh sweet basil (chiffinade*)
  • ½ tsp crushed red pepper flakes
  • salt and pepper to taste
  • 2 cups heavy cream
  • 2 16 oz cans crushed Italian tomatoes
  • 1 cup grated Pecorino Romano
  • additional 1 Tbsp. each chiffinade basil, chopped parsley and Romano cheese for garnish

Cook pasta al dente, rinse thoroughly with warm water prior to adding sauce.

Heat oil and butter on medium-high/high. Sauté garlic until soft and fragrant, do not allow garlic to brown. Add vodka and allow alcohol to cook off. Add basil, parsley, red pepper flakes, salt and pepper. Slightly reduce heat to medium high and add cream. Mix well. Add crushed tomatoes and allow to cook down (about 6 minutes). Add grated Romano cheese and stir sauce to thoroughly incorporate. Toss with cooked rigatoni pasta and plate. Garnish with grated Romano cheese, basil and parsley.

*To chiffinade basil, take thoroughly washed basil leaves and stack the leaves on top of one another so the edges line up evenly. Roll the stack of leaves lengthwise to resemble a cigar. Thinly slice crosswise to create thin ribbons of basil.

Fiores logo
Logo of the Independent Restaurant Association in AshevilleFiore’s Ristorante Toscana
122 College St.
Asheville, NC 28801

Grilled North Carolina Tomato &
Roasted Onion Gazpacho, Avocado Sorbet

  • 4 Yellow NC tomatoes
  • 4 Red NC tomatoes
  • 1 seedless cucumber
  • 2 medium red onions
  • ¼ t kosher salt
  • 1/8 t fresh black pepper
  • ¼ t celery salt
  • 1 ½ T Sriracha Hot Chili Sauce

Peel and cut onion into ¼ inch rings. Lightly coat with olive oil and roast in a 350-degree oven until very tender. Remove from oven and allow to completely cool.

Cut all of the tomatoes into ¼ inch slices.  On a low flame, grill the yellow tomatoes, approximately 45 seconds on each side. Immediately remove and place into a bowl and allow to cool.

 Finely julienne and dice the cucumber.    Small chop the roasted onion.

 Combine all of the ingredients together. Adjust seasoning if needed.

Avocado Sorbet

  • 2 ripe avocados
  • juice of ¼ lemon
  • ½ cup water
  • 2 tsp granulated sugar
  • pinch of salt

Combine all the ingredients in a blender and pulse until smooth. Remove and "turn" in an ice cream maker until set. Keep covered in the freezer.

To serve: Place 6 ounces of gazpacho into each bowl. Top each with one quenelle of sorbet. Garnish with chive stems. Logo of the Independent Restaurant Association in Asheville

logo of Grove Park Inn, Asheville, NCDeborah J. Ivey, Chef Tournant
The Grove Park Inn Resort & Spa
90 Macon Avenue
Asheville, NC 28804

Marinated Two-Tomato SaladSliced North Carolina Tomatoes

~Serves 4-6ppl~

  • 2 yellow tomatoes, halved & sliced
  • 2 red tomatoes, halved & sliced
  • 3 cups red grape tomatoes, halved
  • 1/3 cup sun-dried tomatoes, julienned
  • 1/3 cup diced red onion
  • 2/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • ½ TSP oregano
  • ½ TBL chopped garlic
  • ½ TSP basil
  • Salt & Pepper to taste

· Mix all ingredients and let marinade 30 minutes or until ready to use.

· Serve over fresh spinach or your choice mixed greens.

· Top with grilled chicken or steak.

Bistro LogoPrepared by Chef Amanda HiltyLogo of the Independent Restaurant Association in Asheville
Bistro 1896
7 Pack Square
Asheville, NC 28801

Tomato Provencal

  • 2 tomatoes-large one about 1pound
  • Bread Crumbs-1/4 cup
  • Herb De Provence-2 tablespoons
  • Roasted Garlic-4 cloves
  • Extra Virgin Olive Oil- 2 Tablespoons or enough to hold mix together
  • Fresh Chopped Parsley-1 Tablespoon
  • Fresh grated Parmesan Cheese-1/8 cup
  • Salt and Pepper to taste Remember the Parmesan cheese will add some of
  • the salt so go easy with the salt

Preheat Oven :325degree

Mix all ingredients together until thoroughly blended. Mix should hold together when press in your hand. Clean and core and slice tomatoes in half. Equal halves Cover halves  with mix. Place on sheet pan or in baking dish and Cook until soft yet not falling apart. Cook time about 30 mins depending on how ripe the tomatoes are. Best served hot but can be used as a cool dish in the hot summer months. Will accompany most any meal.

Bryan Sullivan
Sullivan is a graduate of the
New York Restaurant School &
has been in the industry for over twenty years.
He is a food
& beverage freelance writer.

Freshly picked basket of N.C. tomatoes


Tomato Aioli

  • 3 each Eggs
  • ½ cup Apple Cider Vinegar
  • 3/4 Cup Tomatoes (Medium size, rough chop)
  • 3 Tbsp. Tomato Paste
  • 1 Tbsp. Garlic (minced)
  • 2-3 Cups Olive Oil (if using extra virgin, sub 3:1 Veg to olive oil)
  • 1 tsp. Cayenne
  • to taste Sugar
  • to taste S&P Mix

Whip the eggs and the Vinegar in a food processor. Add tomatoes, paste, Garlic and cayenne. Drizzle in the oil.  Season with the salt and pepper & sugar and adjust consistency with a little water if needed.

Corner Kitchen logo

Joe ScullyLogo of the Independent Restaurant Association in Asheville
Corner Kitchen
3 Boston Way
Asheville, NC 28803



Thank you to all chefs who submitted recipes for the N.C. Tomato web site. A special thank's to the Asheville Independent Restaurant Association (AIR) for sharing recipes for this site and the 2008 N.C. Tomato recipe brochure . AIR is a non-profit organization of independent restaurateurs in and around Asheville, North Carolina. AIR invites you to experience the variety of food, culinary style, atmosphere and personality that contribute to Asheville not only being a wonderful place to live and visit, but truly a "delicious destination."



NCDA&CS Markets Division, Joe Sanderson, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999