Our Tomat-O-Rama festival will be on Saturday, July 13 from 10 a.m. - 2 p.m. At the festival, we’ll have colorful varieties of tomatoes, live music from Avery Logan and local cover band Trifecta, cooking demonstrations with Nossi College of Art's culinary team, food trucks, a tomato tasting table, tomato-themed artisan goods and specialty foods, a kids’ zone, a photo booth trailer and more.
Produce vendors will have several unique varieties of tomatoes including Mr. Stripey, German Pink, Mountain Fresh, Big Beef, Red Deuce, Pink Mountain Rouge, Cherokee Purple, Brandywine Red, Brandywine Pink, Brandywine Yellow, Pink Girl and more.
Can’t decide which ones to get? Stop by the tomato tasting table so you can try before you buy!
🚗 Where to park 🚗
Customers may park in the Nashville Farmers’ Market free two-hour lot, or in the following TN State employee lots during the festival:
TN State lot 12: 500 Harrison Street (ADA lot only)
TN State lot 15: 579 Harrison Street
TN State lot 16: 524 Rev. Kelly M. Smith Way
TN State lot 28: 905 Nelson Merry Street
TN State lot 29: 1001 Nelson Merry Street
Nossi College of Art and Design’s cooking demonstration recipes:
Tomato Bacon Jam
Ingredients
1 pound thick sliced applewood smoked bacon
1 large can whole tomatoes or 2 pounds ripe tomatoes
1 sweet vidalia onion, finely diced
2 - 4 seeded jalapenos (optional)
1 cup white sugar
2 tablespoons apple cider vinegar
1 teaspoons salt
¼ teaspoon black pepper
Directions
1. Cook diced bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. Stir tomatoes, sweet onion, jalapenos, sugar, apple cider vinegar, salt, black pepper, together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
3. Cool and spoon into a clean 1-pint glass jar with a lid; store in the refrigerator.
Summer Heirloom Tomato Salad with Grilled Sourdough Croutons
Ingredients
3 large heirloom tomatoes
1 red onion
1 English cucumber
Handfuls of fresh herbs such as basil, oregano, parsley, dill, etc., roughly chopped
1/2 cup of red wine vinegar
1/2 cup of avocado or olive oil
1 T dijon mustard
Salt and pepper to taste
Instructions
I. Peel and julienne the red onion.
2. Place in a bowl of ice water and let rest for 10 minutes.
3. Core and wedge the heirloom tomatoes in bite sized wedges.
4. Quarter the cucumber length wise, then crosscut into bite sized pieces.
5. In a non-reactive bowl, add mustard, vinegar, ½ herbs, salt, and pepper. Whisk together well, then slowly add the oil while continuing whisking.
6. Once it comes together as an emulsification.
7. Remove the onions from the water, and pat dry.
8. In a large salad bowl, add the tomato, cucumber, onion, other ½ herbs. Toss together with the dressing.
9. Let meld in the refrigerator for 30 minutes to an hour.
10. Cut bread into slices, brush with a little dressing, and grill on both sides.
11. Let cool, then cut into 1-inch cubes.
12. Once completely cooled, assemble the salad.