[et_pb_section fb_built=”1″ _builder_version=”3.19.5″][et_pb_row _builder_version=”3.19.5″][et_pb_column type=”4_4″ _builder_version=”3.19.5″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.19.5″] Is California really a red-state? A red-tomato state that is! If you enjoyed a red, ripe, richly-flavored farm-fresh tomato last summer, you can probably give a big thanks to farmer Ken Oneto.  Last year, he grew nearly 4 million red ripe  tomatoes on 135 acres outside...Read More

Ingredients: 2 lbs Roma tomatoes 1/3 cup olive oil 6 cloves minced garlic 1 tbs bottled Italian seasoning 1 tbs sugar Pinch of salt 3 dashes ground black pepper 2 tbs oregano – coarsely chopped   Instructions: Preheat oven to 300F Rinse the Roma tomatoes with water, drain and pat dry. Slice them in halves...Read More