Tuesday, May 24, 2011

Dried-out Cherry or Grape Tomato Pasta Addition

We are seeing the very first of grape tomatoes of the season! Cherry and grape tomatoes should not be refrigerated—they will store best if left out at room temperature, out of direct sunlight. They should be spread out on a plate on in a bowl or basket to avoid rotting and will keep this way for few days before drying out. If this should happen—don't throw them away! Steve Kirk, LFFC's Egg Manager, recommended this simple recipe from National Public Radio's The Splendid Table. Try it out to add a lot of flavor to a simple pasta dish.

Dried-out Cherry or Grape Tomato Pasta Addition
cherry or grape tomatoes, slightly dried-out
olive oil

1. In a saucepan, heat oil over medium-low heat. Add cherry and grape tomatoes. Smush with a spatula and fry until slightly browned.
2. Allow to cool. Chop or crumble and add to desired pasta dish.

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