If you’re looking for ways to use up your garden tomatoes. be sure to try out these recipes from Chef Bill Fuller!

Kaya Grilled Tomato and Peaches in Chimichurri

Serves: 4

  • 2 ea. Large peaches, quartered
  • 2 ea. Large tomatoes, quartered or sixthed
  • 4 ea. Scallions
  • A little olive oil
  • Salt and pepper
  • 2 ea. Lime wedges
  • 1-3 ea. Fresh chilies (jalapenos, serrano chilis, etc.) sliced thinly
  • About ½ cup picked mint
  • Chimichurri
  • More lime wedges

1. Prepare Chimichurri. Reserve.

2. Lightly drizzle the peaches, tomatoes, and scallions with olive oil. Season with salt and pepper.

3. Grill on hot grill until the tomatoes and peaches begin to soften. As you remove them from the grill arrange them on the serving plates.

4. Grill scallions with a light weight atop them. When cooked, squeeze lime over them and drape them across the peaches and tomatoes.

5. Sprinkle with chilis and mint. Drizzle Chimichurri over top.

6. Squeeze some lime over whole dish.


  • 1 cup Roughly chopped parsley, lightly packed
  • 1 cup Roughly hopped cilantro, lightly packed
  • Approximately 1 Tbs. grated ginger
  • 1 ea. Medium shallot, rough chopped
  • 1-2 ea. Garlic cloves
  • Olive oil (about ½ cup)
  • Salt and pepper to taste

1. Place all ingredients except oil, salt and pepper in a blender. Puree.

2. While pureeing, drizzle in olive oil. Season to taste

Kaya Tomato-Avocado Salad with Corn Salsa

Serves: 4

  • 3-5 ea. Awesome ripe heirloom tomatoes
  • 2 ea. Avocados
  • 1-2 Limes in wedges
  • Extra virgin olive oil
  • Salt and pepper
  • Corn Salsa
  • Cilantro leaves
  • Crispy tortilla strips

1. Slice tomatoes and arrange on plate.

2. Slice avocados and arrange with tomatoes

3. Squeeze lime over avocados.

4. Drizzle with a touch of olive oil.

5. Season with salt and pepper.

6. Top with Corn Salsa, cilantro leaves, and tortilla strips.

Corn Salsa

  • 2 ea. Cloves garlic
  • 4 ea. Ears corn, shucked
  • A splash of olive oil (about ¼ cup)
  • Salt and pepper
  • ½ cup Small diced red onion
  • ½ cup Small diced red pepper
  • 1 ea. Serrano chili, de-seeded and finely diced
  • 2 Tbs Chopped cilantro
  • Juice of 1-2 limes
  • Salt and pepper to taste

1. Smash a clove and rub it up and down the cob, rubbing the garlic oil into the crevices. Discard garlic when it falls apart.

2. Lay corn on a tray. VERY lightly oil with extra virgin olive oil. Use your hands to evenly coat the cobs. Season with salt, pepper, and chopped fresh thyme.

3. Grill over a hot grill kernels begin to pop. Turn cobs, wait for pops, and repeat until the tips of the kernels are browned/blackened. Reserve, allowing to cool slightly. Cut off cob.

4. Add remaining ingredients. Adjust lime, salt and pepper to taste.

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