This weekend, the Tomato Art Festival will happen in East Nashville. But we’ve been having an unofficial tomato festival of our own at The Nashville Food Project.
Thanks in part to a donation of Juliet tomatoes from Tallahassee May at Turnbull Creek Farm…
…we’ve had enough to make enchilada sauce and marinara.
We’ve dehydrated tomatoes…
…and roasted them before sealing them up for later.
Yesterday, we added enchilada sauce to quinoa, red beans and beef from Chipotle and stuffed it into green peppers. Anna shows how it’s done.
Then we topped the peppers with cheese and slid them into the oven to warm.
The marquee outside Rosepepper Cantina in East Nashville.