Discover the Fresh Flavors: Avocados and Tomatoes from Mexico | Your Ultimate Guide to Local Food in Scotts Valley, CA

Last week, I hosted a heartfelt “thank you” luncheon for six dear friends who have been my backbone through life’s ups and downs. I wanted to serve something special, so I chose a Caesar salad with grilled shrimp and an heirloom tomato tart, followed by a decadent strawberry rhubarb crepe tart.

When I visited my local Safeway in Ben Lomond, luck was on my side. I usually see oversize heirloom tomatoes that are hefty and pricey, but this time, I spotted six small heirloom tomatoes from Mexico. It felt like winning the tomato lottery!

Shopping for tomatoes can be tricky. They can bruise easily. A quick tip: if you’re buying avocados, go for the ones that feel heavy; that means they’re ripe. If you can, buy green ones and let them ripen at home to avoid the hassle of squished fruits.

Tomato season is just around the corner, and I often keep a stash of gifted tomatoes in my freezer. Simply wipe them clean and store them bagged. For easy peeling, you can drop them into boiling water for a couple of minutes—those skins will come off easily!

If you find yourself with extra tomatoes, making spaghetti sauce is a great way to use them up. Just sauté some garlic and onions, add diced tomatoes, and simmer for about 30 minutes. Let it cool, and you can freeze it for later.

Now, here’s my favorite tomato tart recipe. It’s perfect for brunch and super simple to make. Just remember to blind bake the crust to keep it crispy.

Tomato Tart Recipe

For the Tart Crust (9” Pan)

• 2 cups all-purpose flour
• 8 tbsp cold salted butter, diced and chilled
• 1/3 cup ice water

1. In a food processor, mix flour and cold butter until it resembles small peas.
2. Gradually add ice water while pulsing until the mixture forms a dough.
3. Shape it into a disk, wrap it, and refrigerate for at least an hour.

Tart Mixture

• 6 tomatoes, sliced
• 6 slices of bacon, diced
• 3 eggs, beaten
• 1 cup sharp cheddar cheese, grated
• 1 cup mozzarella cheese
• 1/3 cup cream cheese
• 1/2 cup sour cream
• 1/2 cup scallions, diced
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and pepper

1. Salt the tomato slices and let them drain on a rack for at least an hour. Pat them dry.
2. Cook the bacon until crisp, then drain.
3. Mix the eggs with the cheeses, bacon, scallions, and seasonings. Stir well.
4. Roll out the dough and blind bake it at 350°F for about 15 minutes. Add weights to the crust with parchment and beans. Remove and bake for another 10 minutes.
5. Spread the filling into the crust and arrange the drained tomato slices on top.
6. Bake at 350°F for 30 minutes until set.

This tart has a delightful mix of flavors and is sure to be a hit. As more people focus on cooking at home, recipes like this are gaining popularity on social media.

In fact, recent studies show a significant rise in home cooking, with nearly 70% of Americans cooking more meals at home than in previous years. This trend emphasizes the importance of fresh, wholesome ingredients—like heirloom tomatoes.

Enjoy your cooking adventures!

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