Available July through mid October
STORAGE
Store at room temperature until fully ripe. Any ripe tomatoes you aren’t ready to eat can be stored in the refrigerator for a day or two.
FAVE WAYS TO PREPARE
-Eat ‘em by the handful, nature’s candy!
-Bathe in olive oil, season with salt, and slow roast in a shallow baking dish in a 350°F oven until soft, soft, soft…40ish minutes. Finish with a drizzle of red wine vinegar.
-Cut in half, toss with salt, pepper, olive oil, and a fresh herb of your choosing. Let marinate for at least 30 minutes.
-Make Pesto Trapanese