STUDIO CITY ( — Tomatoes that are disease and pest resistant are now a reality thanks to Mighty ‘Matos!

Chefs Steve Vasquez and Chef Gabby Vasquez visited the KCAL9 studios Tuesday to show viewers how to make fresh marinara sauce and polenta with Mighty ‘Matos.

Mighty ‘Matos grow larger and produce three times more tomatoes per plant with 33 varieties.

They can grow anywhere and are available at Armstrong Garden Centers and local garden centers or shipped straight to your door via

Gabby also runs Cooking With Gabby, a program that provides healthy culinary, nutrition education and physical activity classes to children and families in low income communities with a high prevalence for obesity.

Chef Steve;s Low-fat Creamy Polenta

Serves: 4
Serving size: 4 Cups
This Gabbylicious dish is a rich in vitamins A and C as well as potassium and
magnesium. Polenta is also a gluten free alternative to pasta.
4 cups of water
1 teaspoon of salt
1 cup polenta or yellow cornmeal
¼ cup of cheese (this is optional)
1 tablespoon of butter (this is optional)
¼ teaspoon red pepper flakes
2-3 quart pot with a lid
A whisk
Long handled spoon
1. Boil the water and salt over a medium high heat
2. While whisking, pour the polenta into the boiling water slowly
3. Keep whisking until the polenta has become thick. Put the flame on
low while whisking until the polenta is thick and does not rest on the
bottom of the pot
4. Cover the pot and continue cooking while stirring every few minutes
for about 40 minutes (if you like your polenta softer cook it for less
time )
5. Add the cheese, butter and red pepper flakes if you like (they are
optional) and server immediately

Gabby’s All-Purpose Marinara Sauce

Serves: 4 – 6
1 tablespoon olive oil
1 small Yellow Onion
5 cloves chopped garlic
½ teaspoon salt
½ teaspoon fresh ground pepper
2 LBS of fresh Mighty ‘Mato tomatoes chopped
5 tablespoons chopped fresh basil
2 teaspoon thyme
1 tablespoon oregano
1 teaspoon rosemary
½ teaspoon sugar (if needed)
Procedure (Kids, ask Mom & Dad for help!!)
1. Sauté onion in olive oil, add salt and pepper and cook for 3 minutes. Then add chopped garlic and sauté for 2 more minutes.
2. Add fresh chopped tomatoes, stir, and bring to boil.
3. Add basil, thyme, oregano, rosemary, and sugar.
4. Reduce heat to low, cover, and cook for 30 minutes.
5. Remove pan from heat and let cool for 10 minutes


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