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You know fresh food when you eat it. There’s just something different about the way fresh produce tastes on the table.

Fresh, locally grown produce is important because it supports farmers in our local economy, and it gives us the ability to eat foods that are grown right in our own backyard.

Five chefs recognized by the James Beard Foundation as Best Chef Semifinalists, along with five farms in five cities across the U.S., are participating in an innovative culinary program called “Rediscovering America.”

The program aims to showcase Walmart’s commitment to supporting local farmers, as well as chefs both in our restaurants and our homes.

The chefs have been featuring fresh, affordable and locally grown produce from Walmart in their restaurants over the summer.

The chefs are also being filmed for a documentary series developed and produced by FactoryMade, the co-creator and executive producers of television network El Rey Network and groundbreaking Mexican wrestling league Lucha Underground.

What’s happening in Houston?

In Houston, Walmart supplied mini San Marzano tomatoes from Village Farms of Marfa, TX to Chef Anita Jaisinghani of Pondicheri to be used in a specially created Khichri & Soup on the upstairs menu at her restaurant, Pondicheri Bake Lab + Shop.

I went to sample the soup to get a taste of the tomatoes to see how they would inspire me to create my own recipe. Let me tell you about them!

In Chef Jaisinghani’s Khichri & Soup, the San Marzano tomatoes really held their own against strong flavors and textures.

The tomatoes stood out every time I scooped one out. Even in a soup, they still held a great texture until the last drop of soup was gone.

These tomatoes are a perfect bite size, but still have the potential to be used in various ways. They have a hearty inside and can either be sliced thin, or eaten whole.

San Marzano tomatoes are mild in taste and can take on lots of flavors.

For my recipe, I coated them in salt and olive oil for the burrata toast I created. They soaked up the olive oil flavor, while still maintaining their structure.

To keep going with the local theme, I selected burrata from a local cheesemonger called Houston Dairymaids here in my city, and I chose bread from a local baker, the Bread Man Baking Company. 

Get the recipe for the toast below, and find some San Marzano tomatoes at your local Walmart to experiment with in your cooking!

Burrata Toast with San Marzano Tomatoes

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• Author: Mila Clarke Buckley
• Total Time: 15 minutes
• Yield: 4 toasts 1x

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Description

A take on Caprese using burrata and San Marzano tomatoes.

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Ingredients

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• 4 slices of Bread Man Baking Company Olive Loaf
• 2 cups of San Marzano tomatoes
• 1/4 cup of burrata
• Olive Oil & Balsamic to drizzle
• Salt and pepper to taste.
• 1 bunch basil

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Instructions

1. Toast your olive loaf in the toaster until each side is golden brown.
2. Spread the burrata on the tops of each loaf.
3. Crack black pepper on the burrata.
4. In a separate bowl, tosss together San Marzano tomatoes, olive oil and salt. Spoon out the tomatoes on top of the burrata.
5. Roll up a bunch of basil, and chop it into thin strips.
6. Sprinkle the basil on each slice of toast.
7. Lightly drizzle balsamic vinegar and olive oil on each slice of toast. Eat and enjoy!

Equipment

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• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Appetizers
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 toast
• Calories: 146
• Sugar: 3.1 g
• Sodium: 855 mg
• Fat: 4.3 g
• Carbohydrates: 21.1 g
• Fiber: 1.9 g
• Protein: 6.7 g
• Cholesterol: 1.3 mg

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.