Your Cart is Empty

5 min read

This week veggie box feature… tomatoes!

With two types of tomatoes in this week’s bundle I thought it was the perfect week to share their differences and unique ways to enjoy them.

Although both varieties would taste delicious chopped and added to the lettuce mix and microgreens for a delicious spring salad, there are many other ways to enjoy them.

But first off, what’s the difference between the two types? Grape tomatoes are similar to cherry tomatoes but slightly oblong in shape. They have a sweet flavor and are commonly used in salads or as a garnish. Slicing tomatoes are large and meaty, with a robust flavor. They are often used for sandwiches, burgers, or slicing for salads.

Thanks to Backed by Bees, we don’t have to wait till Summer for either variety! Even in early Spring they are delivering us delicious local tomatoes!




Let’s start with our Grape Tomatoes...

Pasta with Spicy Garlic Shrimp & Grape Tomatoes

Created By: Ciao Chow Bambina

This pasta dish makes for a lovely weeknight meal.



5 TBSP olive oil plus more for drizzling

1/2 tsp crushed red pepper flakes

4 cloves garlic, finely chopped

1 1/2 lbs grape tomatoes

1 lb dried pasta, I used spaghetti

1 lb raw medium shrimp, shelled

3 TBSP chopped fresh parsley plus more for garnish

Freshly grated Parmigiano-Reggiano

Salt & black pepper, to taste


1. Heat olive oil in a skillet.

2. Add red pepper flakes and garlic. Cook over high heat until garlic has become light golden in color.

3. Add tomatoes and cook, stirring constantly until they lose their round shape and have become tender.

4. In the meantime, cook pasta in a large pot of boiling salted water, until al dente.

5. Next, add shrimp to the tomatoes. Cook, stirring constantly, until pink and firm, 2 – 3 minutes.

6. Drain pasta and add straight to the pot of sauce with chopped parsley.

7. Toss well.

8. Finish with more chopped parsley, a drizzle of olive oil, grated Parm, and salt and pepper to taste.

9. Serve immediately.


Garlic and Balsamic Grape Tomatoes

Created by: Lindsay Moe

This is going to be your new favorite way to eat tomatoes! Made with only 4 ingredients in 15 minutes, these tomatoes are delicious on sandwiches, pasta, salads, and more.



1 pint grape tomatoes

2 TBSP extra virgin olive oil

2 garlic cloves, minced

2 TBSP balsamic vinegar


1. In a medium skillet over medium heat, cook tomatoes, oil, and garlic until beginning to soften, 10 to 15 minutes, stirring occasionally.

2. Add balsamic vinegar and cook, stirring occasionally, another couple of minutes or until the vinegar begins to thicken. Serve warm.


Garlic Tomato Basil Chicken

Created By: Café Delites

A delicious weeknight meal served with a simple mixed green salad.



4 chicken breasts fillets, skinless and boneless

Salt and pepper, to season

1/2 tsp garlic powder

1 TBSP butter, divided

1 TBSP olive oil, divided

2 cups grape tomatoes, halved

1/4 cup fresh basil, shredded

1 1/2 TBSP minced garlic or 6 large cloves of garlic


1. Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder.

2. Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm.

3. Heat remaining butter and oil in the pan. Fry garlic until fragrant (about one minute). Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil.

4. Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken!

5. Can also serve with garlic bread, rice or pasta!

6. Serve with balsamic glaze for extra flavour! (Use store bought, or bring 1/2 cup balsamic vinegar to a simmer over low heat until thickened.)


Now onto the slicing tomatoes...

Easy Crustless Tomato Pie

Created by: Pam and Sara

Tomato pie is a delicious and beautiful side dish that would perfectly complement brunch, lunch, or dinner. With fresh herbs and mozzarella cheese, it has an Italian flair that will dress up the rest of the meal.



4 tomatoes sliced

1-2 tsp salt

1 TBSP butter

½ cup onion chopped

1 clove garlic minced

½ tsp black pepper

2 TBSP fresh oregano chopped

6-7 leaves basil chopped

2 cups mozzarella cheese shredded, plus extra for sprinkling over top

2 eggs beaten


1. Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.

2. Melt butter in small skillet over medium-high heat. Add onion and garlic and sauté until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.

3. Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.

4. Drain water off of plates with tomatoes with a paper towel. Gently blot tomatoes to soak up excess moisture.

5. Arrange tomatoes in a single layer on a greased pie pan. Top with about ¼ cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.

6. Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.

7. Allow to sit 5-7 minutes before serving.


Tomato Onion Salad

Created By: Trisha Haas – Salty Side Dish

Sliced tomatoes marinated in red onions, fresh basil and balsamic vinegar, easy tomato side dish with stunning color and huge bold flavors.



4 large tomatoes

½ cup red onion diced

1 TBSP minced garlic

2 TBSP balsamic vinegar (or use red wine vinegar)

juice of half a lemon

1 TBSP chopped fresh basil

1 TBSP chopped fresh parsley

salt and pepper


1. Slice tomatoes about 1/4" thick and place onto a serving platter or in a shallow pan. Set aside.

2. Mix together diced red onion, minced garlic, Balsamic vinegar, lemon juice, fresh basil and fresh parsley and drizzle on top of sliced tomatoes.

3. Cover and refrigerate, marinating for at least 2 hours, flipping tomatoes halfway through marinating.

4. Serve with a sprinkle of salt and freshly ground black pepper. Delish!


Baked Parmesan Tomatoes

Created by: Jo Cooks

This simple and cheesy snack is made with a few ingredients and 15 minutes in total. It's the last-minute side dish or appetizer of your dreams!



2 large tomatoes (cut into 3 slices each)

½ cup Parmesan cheese (grated)

1 tsp oregano (dried)

¼ tsp salt (or to taste)

¼ tsp pepper (or to taste)

1 TBSP olive oil (for drizzling over the top)

parsley (chopped, for garnish)


1. Prep: Preheat oven to 400°F. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.

2. Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.

3. Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.

4. Garnish and serve: Garnish with parsley and serve.



Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊

Leave a comment

Comments will be approved before showing up.