What to do with all this Rainbow Chard and all these Tomatoes?!

A simple tomato sauce with Rainbow Chard and capers

I was searching around for some Rainbow Chard ideas since there is so much of it and it makes a beautiful dish! When I saw one that also included tomatoes I thought well isn't that just perfect as all the tomatoes start to ripen with these cool night temperatures. This was another very simple light lift recipe. Swing by the farm for a few things to make your own tomato sauce!

Bright Lights Rainbow Chard & Estiva Tomatoes

This recipe called to blanche the chard which I never thought about doing. I always cook it down in stock or just sauté it in oil. Blanching it gave it a nice texture, bright color, cooked down the stems to a softer texture and a richer mouthfeel.

What you will need:

• 2 medium Estiva tomatoes diced

• 2-3 cloves of garlic

• 2 tbls capers (drained)

• salt

• pepper

• olive oil

• a bundle of Rainbow Chard

• a few basil leaves

• 1 lemon halved

Instructions

1. Warm your olive oil up in a sauce pot

2. Add diced tomatoes and garlic and cook on low stiring occasionally

3. While your tomatoes cook down, bring pot to a rolling boil and add chard, stir until brighten colors then strain into ice bath

4. Add capers and squeeze of lemon to your sauce pot

5. Season with salt and pepper

6. Once your tomatoes are cooked down to a texture & viscosity that you like, add your blanched Chard and cook through

7. Add your sauce to whatever you'd like! Top pasta or rice or make a bruschetta!

8. Everything is better with Parmesan Cheese

9. Zest your lemon and add chopped basil for garnish