Village Farms . All opinions are ours.
It is still this time of year, to gather and keep our loved ones dear. This Thanksgiving is even more special for Alex and me since we have a new loved one to introduce the holiday traditions: Eat breakfast at the sound of the New York City parade. The smell of slicing fresh celery for the stuffing. A long table with white sheets and glasses only used for the company. Now that our son Larson is part of the family, we hope to mix some of these traditions and create ours. Instead of a heavy traditional meal, we put emphasis on Thanksgiving recipes that are colorful, creative, delicious and nutritious.
You may be wondering about this recipe for fresh tomatoes in mid-November? Tomatoes have long gone in Indiana, and I've already started dreaming about flip flops and a new summer Caprese salad. Typically, I would not be caught dead eating a fresh tomato this time of year. However, some new growing practices can extend the tomato season while walking slowly on the Earth. Alex and I support local producers as much as possible. At the same time, we realize that to feed our world, we need diversity in food culture practices. We need sustainable and environmentally friendly companies around the world.
The tomatoes that we use here are grown by Village Farms, which uses hydroponics in a greenhouse (growth in water). For us, Village Farms sustainable farming practices make their tomatoes a viable option for opting for fresh tomatoes in November. These growing methods yield tasty, ripe tomatoes – not the tasteless and floury variety that is usually available in fall and winter. The farming methods used by Village Farms:
- 86% less water than the average tomatoes grown outside
- 97% less land for grow the same amount of tomatoes grown outdoors. ]
- Insects Beneficial in Pest Control and Growth of Healthy Plants, Instead of Harmful Chemicals
This Corn Bread Recipe is specially formulated for Sinfully Sweet Campari® Tomatoes. Village Farms. Campari tomatoes are the size of a cocktail, basically a big cherry tomato. Here we used them in an upside down cornbread, where the cornbread is cooked with sliced tomatoes on the bottom. It is then returned after cooking to show a beautiful tomato design. For our concept, we added fresh sage leaves as another component of detail and flavor. And in the end, we decided to garnish the grated parmesan cheese with corn bread and grill it until it was crisp. (It was Alex's idea, really: genius!) The colors are gorgeous, and he received rave reviews from all the friends we served. We hope you enjoy this Thanksgiving season or anytime – and make sure to look for Village Farms tomatoes at your local grocery store – they're a special treat!
Looking for corn bread recipes?
This recipe of tomato sage parmesan corn bread is the first of our traditional corn bread recipes. However, we did several takeoffs on corn bread recipes. Here are some of our favorite themed cornbread recipes:
Did you make this recipe?
If you make our parmesan sage tomato corn bread, we would like to hear how that happened. Leave a comment below or share an image on Instagram and mention @acouplecooks and @village_farms.
This recipe is …
Vegetarian and gluten free
Tomato Sage Parmesan Cornbread
- 5 to 6 Village Farms Sweet Campari® Tomatoes Sweetened (enough for 24 slices)
- 12 small sage leaves
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- 1½ tablespoons baking powder
- 2 teaspoons of kosher salt
- ½ teaspoon ground black pepper
- 3 eggs
- 1½ cups of milk
- 1½ tablespoons of butter
- Parmesan, to garnish
- Preheat the oven to  9459016]
- Using a serrated knife, slice the tomatoes finely. Salt them and place them on a cutting board. After a few minutes, mop up with a paper towel to remove excess fluid. Wash and dry the sage leaves.
- In large bowl, mix cornmeal, flour, baking powder, salt and pepper. In another bowl, whisk together the eggs, then incorporate the milk and olive oil
- When the oven is preheated, place the butter in a 9 x 13 "pan and place put the pan in the oven for a few minutes to melt the butter.When the butter has melted, brush it over the whole pan.Place the tomatoes and the sage leaves on the bottom of the pan (ours ours). line up with 6 rows of 4 tomatoes and turn sage upside down.)
- Add dry ingredients to dry ingredients and mix as carefully as possible, slowly pour batter over tomatoes and sage leaves. (Pouring or pouring too quickly can move the rows of tomatoes, so be careful during this process.) Smooth the top with a spatula.
- Place the pan in the oven and cook approximately 30 minutes, until the sides are t browned (if your oven is uneven, 15 minutes, rotate the pan for even cooking). Remove from oven and pass a sharp knife over the edges, then carefully invert on a baking sheet. Top with a thin layer of finely grated Parmesan cheese and grill on high for 3 to 4 minutes until crisp.
- Cut into pieces and serve hot (or at room temperature). To store, wrap the remaining pieces in an aluminum foil and keep refrigerated or frozen. Before serving, heat in a 350F oven until it is hot and crisp (the bread becomes very dry when cold, so it is best to heat it for a few minutes in the oven.)