Cherry Tomato
How to store:
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Store tomatoes at room temperature indoors (65°-70°F) or in a shady place outside. At room temperature, tomatoes will keep for 4 to 7 days.
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Don’t store or refrigerate tomatoes at temperatures below 55°F; this will cause flavor compounds to break down.
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Partially ripened tomatoes should not be refrigerated; refrigeration stops the ripening process.
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Ripe tomatoes that are refrigerated will lose their flavor and become overly soft.
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If tomatoes are refrigerated, put them in the crisper section of the refrigerator in a perforated plastic bag; the bag will keep the fruit from drying. Refrigerated tomatoes will lose color, firmness, and flavor.
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Tomatoes can be frozen, canned, or dried for future use. To freeze tomatoes, just wash them, cut out bad spots, and place them on a baking tray in the freezer. Once frozen, store tomatoes in plastic freezer bags until needed.
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Periodically check stored tomatoes to remove ripened fruit beginning to decay.
A favorite farm recipe:
Ingredients
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Cherry tomatoes
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Pasta: You can use any type of pasta here. We like using a short pasta so the tomatoes don’t get lost.
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Fresh basil\
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Grated Parmesan cheese
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Olive oil, garlic, salt and pepper
Directions
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Step 1 - Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
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Step 2 - Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
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Step 3 - Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
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Step 4 - Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.
Cherry tomato fruit is glossy red, or occasionally yellow, and typically eaten in salad.