There is a by of a controversy about whether or joy to store your tomatoes in the fridge. We here at CSA365 lean heavily towards not storing them in the fridge, leaving them on a countertop (not too close together) works well.
These beauties were from Springdell plants grown in Jess’ Community Garden plot.
If you find yourself with a surplus of cherry tomatoes in the summer (hard to believe, I know), cook them up with a little garlic and olive oil, and you’ll be amazed at how many you’ll devour. Sarah roasts hers with a bit of honey, also quite delicious!
400 degrees in the oven with olive oil, coarse salt and pepper to taste, and 20 minutes later you have a way to devour those extra cherry tomatoes before they get squishy! (How’s that for a delectable run-on sentence?) These sticky sweet beauties are filled with flavor, and you can literally sit and eat a ton. Okay, maybe not a literal ton, but pretty close. Don’t forget to scrape the syrup off the baking dish, that’s the best part!
Another option is to leave them on your counter, visible to those walking by. As a quick and healthy snack, you’d be surprised by how many slowly disappear through the week.
A good one for meatless Mondays, this one uses tomatoes, garlic, cabbage, sweet potato, and onions.
You can use bean sprouts, chopped cilantro, scallions, mint and/or Thai basil for garnish of the soup, so you don’t necessarily need all of these on your farmstand grocery list to make this hearty soup. It’s thick and rich and hearty with the help of some peanut butter, you won’t miss the meat.
Fresh ricotta and heirloom yellow tomato sauce put this over the top. If you don’t have prepared tomato sauce, diced tomatoes work as well, the ingredients are pretty flexible here. Remember the Parmesan, mozzarella and lasagne noodles!
Sarah’s tasty hodge podge sauce shows you just how flexible you can be with your ingredients, so peek into your chest freezer and your pantry and see what you can make happen!
