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From our friends at Good Eggs in San Francisco, here’s how to enjoy cherry tomatoes when the tomatoes are at their sweetest and the prices are at their lowest.
Slow-roast them and all of that rich, summer tomato sweetness will get concentrated into each bite.
Buy two or three times as many as you need this week—ideally, an assortment of red, orange and yellow. Set aside what you’ll use fresh. Then:
Slice the rest of the cherry tomatoes in half.
Place them cut-side up on a baking sheet or pan lined with a sheet of parchment. Slow roast at 225°F for three hours.
Let cool and store in an airtight container in the fridge for up to two weeks. Cover with olive oil if desired.
In scrambled eggs and omelets
On plain yogurt, with oregano and/or fresh basil and dill
On sandwiches and burgers
But before those two weeks are up, you can easily use them up:
It’s easy to slow-roast a batch of cherry tomatoes. Photo courtesy Good Eggs.
Crostini with sundried tomatoes and fromage blanc. Photo courtesy Mixed Greens Blog.
In green salads and protein salads (egg, chicken, tuna, etc.)
On pasta and pizza
On crostini (see photo)
As a colorful polka-dot-like garnish for any savory food
RECIPE: SUNDRIED TOMATO CROSTINI
One of our favorite snacks, crostini with sundried cherry tomatoes, can be made in a minute (or as fast as it takes to toast the bread.
SPREAD toasted or grilled slices of baguette with goat cheese, other soft cheese, even Greek yogurt or sour cream.
TOP with sundried cherry tomatoes in olive oil.
GARNISH with minced basil or a shake of oregano.
It’s easy enough for snacking, and impressive enough to serve as an hors d’oeuvre or a first course.
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