I seriously love my tomatoes.  I wait in anticipation for tomato season like no other produce season.  I savor the first bite of the vine ripened tomato, I can in order to save that flavor throughout the winter, and when I occasionally need a tomato fix (to make guacamole) during the winter, I make sure I’m purchasing slave free-tomatoes (usually from Trader Joe’s or Whole Foods.)

Why do I mentioned slave-free tomatoes?  It turns out that forced labor is still happening in our country and it’s happening with tomatoes.  This summer the IJM is sponsoring a campaign called recipe for change, asking major supermarkets to join the fair foods program and ensure tomatoes purchased at the supermarket are slave-free.

I’m teaming up with food bloggers today to bring you a recipe for change.  This recipe was made using slave free tomatoes. (I know who planted/tended to them and I harvested them!)  Today there will be recipes around the web calling for action (a list of all the participating bloggers is here-be sure to check them out).   Also, a big thanks to Nicole from the Giving Table for organizing this event.

The best part: all you have to do is click here and sign the letter. 

(Oh, and make sure you are purchasing slave-free tomatoes from your local farmers or from grocery stores that have already taken the pledge!)

Below is the formal information provided by the IJM:

The Problem
Slavery is not just happening overseas. Chief Assistant U.S. Attorney Douglas Molloy once
called Florida’s tomato fields “ground zero” for modern-day slavery in the United States. In the
past 15 years, over 1,000 people have been freed from slavery in U.S. tomato fields.

The Solution
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

Major fast food companies, like McDonalds 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!  Click here to sign the petition.

Click here for more info.

Tomato Chutney
Recipe type: Odds and Ends
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 tablespoon minced ginger
  • 1 clove garlic, minced
  • 2 teaspoons red pepper flakes
  • 1/2 tablespoon brown mustard seeds
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 4lbs roma tomatoes
  • 3/4 cup golden raisins
  1. Heat pot over medium heat and add olive oil. Add in shallot and cook until translucent, 4-5 minutes. Stir in garlic and ginger, cooking for 1-2 more minutes.
  2. Next, add in remaining ingredients, bring to a boil, and reduce to a simmer. Let cook until tomatoes have reduced down slightly and flavors come together, 30-45 minutes.
  3. Serve on grilled cheese sandwiches, eggs, or anything else you can smear this delicious sauce on.
*this recipe makes around 2 pints. If you don't think you can eat it all I recommend freezing or sharing! * I did canned a modified version of this recipe but am not sure how it will hold, so I'm sharing just the recipe-not the canning.


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