5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
2 cups halved Sungold tomatoes
1 cup shredded Parmesan cheese
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We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.