If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.
| Ingredients: Tomato Sauce | |
|---|---|
| 1 | Heirloom Tomato |
| 1 | Peach |
| 5 | Shishito Peppers |
| 2 | Summer Squash |
| 2 | Zucchini |
| 1/2 | Shallot |
| 1/4 tsp | Chili Powder |
| 1/4 tsp | Garlic Powder |
| 1/4 Cup | Olive Oil |
| To taste | Salt & Pepper |
| Ingredients: Sautéed Veggies | |
| 1 | Heirloom Tomato |
| 5 | Shishito Peppers |
| 2 | Zucchini |
| 2 | Summer Squash |
| 1/2 | Shallot |
| 1/4 Cup | Olive Oil |
| 1 Tbs | Chives/ Herbs for garnish |
| Feel free to use your spices at home to level up your dish |
Yield: 2 servings
Instructions– Tomato Sauce:
Rough chop your tomato, peach, shishito peppers, and shallots.
Toss in a bowl with the 1/4 cup of olive oil. Roast in the oven at 350F for 15 minutes.
Blend the roasted mixture and add the chili powder, garlic powder, and salt and pepper to taste.
Set aside.
Instructions– Sautéed Veggies
Cut your tomato, shishitos, squash, and zucchini to bite sized pieces.
Toss in a bowl with 1/4 cup of olive oil.
In a sauté pan bring the olive oil up to a medium heat. Cook your shallots until translucent.
Add your cut veggies and season to your liking. Sauté until veggies are tender.
Plate your veggies and pour the tomato sauce over your sauté. Garnish with herbs to your liking.
