Roasted cherry tomatoes burst over gluten-free pasta, basil, and arugula in this simple summer dish. Perfect after a visit to your Farmers Market. Vegan.
Did you know that slavery is happening in today’s tomato fields? Did you know that it is happening, not in a distant land, but right here in the US? They are calling Florida’s tomato fields “ground-zero” for modern-day slavery. I didn’t know this, but it sure inspires me to become even more aware of where the food I eat comes from.
Nicole Gulotta, who writes the beautiful food philanthropy blog The Giving Table, has organized today as Food Bloggers for Slave-Free Tomatoes. A whole bunch of food bloggers are posting their slave-free tomato recipes today as a collective voice for change. Here’s the nitty gritty:
Recipe for Change–a campaign led by International Justice Mission in partnership with the Fair Food Standards Council and the Coalition of Immokalee Workers–is targeting three major supermarket chains this summer (Ahold, Publix and Kroger’s), and asking its CEOs to support the Fair Food Program. Corporations that join agree to pay a small price increase for fairly harvested tomatoes (1.5 cents more per pound), and promise to shift purchases to the Florida tomato growers who abide by these higher standards–and away from those who won’t.
Major fast food companies, like McDonald’s and Subway, have already endorsed the Fair Food Program, but the largest U.S. supermarket chains have yet to support this collaborative effort to eradicate modern-day slavery.
Call to Action:
Supermarkets can help eliminate slavery and other serious abuses from the tomato supply chain when they join the Fair Food Program. But in order to change its policies, CEOs need pressure from consumers.
Take 30 seconds, raise your voice, and sign your name to help ensure that supermarket tomatoes are slave-free!
Roasted Tomato Brown Rice Pasta
- 1 pint cherry tomatoes (from your local farmers market, Whole Foods, Trader Joe's, your friend’s garden, etc.)
- 6-8 ounces brown rice pasta
- A few tablespoons extra-virgin olive oil
- 1-2 cloves crushed garlic
- A few handfuls of arugula
- A few squeezes lemon
- A handful chopped basil
- Sea salt and fresh black pepper
- Toasted pine nuts (optional)
- Red pepper flakes (optional)
- Dollop of pesto (optional)
- Shaving of parmesan (optional)
- Roast the tomatoes: I like this method from Smitten Kitchen. Mine were done just after 2 hours – I took them out while they were still just a tad juicy. Yes, this is a long time, but it’s all hands-off, so it’s super easy. You could even make them ahead of time.
- Cook the pasta until al dente. Reserving some of the pasta water, scoop out the noodles into a large bowl and toss with the olive oil, garlic, arugula, lemon, basil, and a few pinches of salt and pepper. Taste and adjust seasonings to your liking, adding the pasta water if you need to loosen things up. Top with the pine nuts, red pepper flakes, pesto, and parmesan, if desired.