Graddy's all-natural fresh salsa and tomatoes



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Tomato-Pesto Appetizers


  • 3/4 cup diced seeded tomato
    2 tablespoons basil pesto
  • 2 tablespoons finely shredded mozzarella cheese
  • 1 can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
  • 2 tablespoons finely shredded Parmesan cheese


  1. Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
  2. Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
  3. Bake 8 to 10 minutes or until biscuit edges are golden brown.

Tomato Salad

8 to 10 small Graddy's tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper

Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.


Tomato, Penne & Mozzarella Salad
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.


Tomato Bread Salad
8 cups Italian bread cubes
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive or vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.


Graddy's Salsa Burger
Add ¼ container of Graddy's Salsa to 1 lb. of ground beef. Place patties in freezer for 15 minutes and then grill.


Graddy's Guacamole Dip
4 avocadoes
Container of Graddy's Salsa
Dice up the avocadoes and add to one container of your favorite Graddy's Salsa, add a little salt and pepper.

Breadless BLT Appetizer

16-20 cocktail tomatoes  or sliced Graddy's beefsteak tomatoes
1 pound of bacon, cooked and crumbled
1/2 cup mayonaise
1/3 cup chopped green onion
3 tablespoons grated parmesan cheese
2 tablespoons snipped fresh parsley

Mix together all the ingredients and stuff in cored out cocktail tomatoes
or spoon on top of a slice of beefsteak tomatoes 
Chill in refrigerator for an hour or more