10 Things
Trust me—I've learned the hard way! When the tomatoes are in season at the BFM, there are two kinds of shoppers—the quick and the hungry!
Two Saturdays ago at the market, I spotted some early cherry tomatoes and thought I'd circle back to them. When I showed back up at the booth, you guessed it—sold out. No Bueno! I was devastated. So last Saturday, I jumped in line just after the bell, and before long, I proudly departed the booth with four cartons of some of the prettiest cherry tomatoes you'll ever see. When I was settling up with my farmer, the jovial lady behind me asked—"what are you going to do with all those tomatoes?" "I'm thinking of a pasta salad," I replied. "That's going to be a mighty big pasta salad" She grinned. We laughed, but she had a point. What the heck was I going to do with all those tomatoes?
On the way home, I gave it some thought, and here's a list of 10 things you can do with market fresh ripe cherry tomatoes:
Pop one in your mouth on the drive home. Go ahead; you know you want to. Wicked sweet—perfect straight up or for a snack with some cheese and crackers.
Make a Greek Salad with cherry tomato, cucumber, red onion, capers, and crumbled feta cheese with a simple red wine vinaigrette dressing.
Roast them on a parchment-lined sheet pan, along with sliced red and green bell peppers and artichoke hearts with some olive oil, salt, pepper, and a squeeze of lemon. Toss with some butter, grated parmesan, and your favorite pasta shape.
For a fancy appetizer, skew them with mozzarella pearl balls (bocconcini) and drizzle with balsamic glaze.
Make a pico-de-gallo by chopping cherry tomatoes with onion, jalapeno, cilantro, lime juice, and salt. Skip the limp cilantro bush at the big store and pick up some cilantro microgreens from the BFM’s Arsement Farms.
Bake them in a quiche with pepper jack cheese and crumbled bacon. (Or, top a frittata—check it out below.)
Pickle them with vinegar, sugar, salt, mustard seeds, and dill. You can store the pickled cherry tomatoes in a jar in the refrigerator for up to a month.
Freeze them for later. You can freeze cherry tomatoes whole or cut in half on a baking sheet and then transfer them to a freezer bag. Use them in soups, stews, sauces, or casseroles. They make great ice cubes for your next Bloody Mary too.
Smother them with market fresh okra and onions. Add a few gumbo crabs or sweet bay shrimp for a trip "down the bayou."
Do crostini or bruschetta with whipped feta topped with fresh diced tomatoes, cucumbers, and pickled red onions.
Roast them and top a store bought pizza. (Try Mid Town Goat Cheese and Roasted Vegetables at HEB)
Make a cold orzo or mini-farfalle pasta salad with charcoal grill roasted red, green, and yellow bell pepper and artichoke hearts, with capers and feta. Add oven-roasted or grilled jalapeño confetti jelly glazed shrimp and you’re ready for the perfect summer picnic.
Ok, I'm sorry—I said 10, but I got a little carried away.