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America's favorite vegetable. (I mean, fruit?)
Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They should keep on the counter for up to 5 days. If you want to preserve some for the winter, slow roast them with plenty of olive oil, garlic, and herbs (see confit recipe below, for full size tomatoes, just let roast for longer) and put them in a ziploc bag or jar in the freezer. Or simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off!
Most of our tomatoes wind up being eaten sliced with some coarse salt, maybe atop an open-faced tomato sandwich. But if you find yourself wanting to get more creative, the possibilities are endless. Add them into any salad, make gazpacho, fresh salsa, a simple pasta sauce or tomato pie.
Fattoush (Lebanese Tomato & Cucumber Salad)
Baked Orzo with Eggplant & Tomatoes
Herb Roasted Eggplant with Tomatoes & Feta
Tomato Salad with Shallot Caper Vinaigrette
Shakshuka (North African Poached Eggs in Tomato Pepper Sauce)
Greek Grain Salad with Tomatoes, Herbs, & Cucumbers
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