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.
I don’t find this too spicy, it’s got a sutble kick, but that’s just me. Adjust your spices as you see fit, as always, make it your own! If you have rutabagas and potatoes, you can also make the rutabaga potato whip along with your meatloaf! Details in this post.
Check out our very first CSA365 kitchen video on how to whip up a garlic lime aioli. Yummy stuff on the CSA BLT! The “L” in this BLT is totally negotiable, depending on what you have, I used arugula on this one.
