September 17, 2020
What I love most about tomatoes is their versatility—both in their shapes and sizes and in the many ways you can enjoy them. You can eat tomatoes fresh from the garden in salads or sandwiches, or use them as a base for delicious, savory sauces and stews. From locally grown heirloom varieties that peak in August, to store-bought cherry or grape tomatoes, you can typically find flavorful tomatoes year ‘round to use in recipes.
Storing Tomatoes: Fridge or Room Temperature?
For the best flavor, store tomatoes at room temperature, not in the refrigerator. This also allows any tomatoes that were picked too soon to continue to ripen.
A Nutritional Powerhouse
Tomatoes are highly nutritious. Naturally low in calories and carbohydrates, they are an excellent source of vitamin C—one medium tomato provides 40 percent of the daily recommended allowance—as well as a good source of potassium and lycopene, an antioxidant that helps protect the body from cancer.
One of my go-to recipes is this speedy cherry tomato sauce. It requires only a handful of ingredients and cooks quickly into a chunky, rustic sauce that’s packed with flavor. I like to use it over hot, cooked pasta and as the basis for recipes like my deconstructed eggplant parmesan (see link, below).
For this recipe, you’ll need:
¼ cup olive oil
- 4 garlic cloves, chopped
- 4 cups cherry tomatoes, sliced
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp sugar (optional)
- ¼ cup basil leaves, chopped (optional)
Watch my video to get the recipe and see me cook a batch of the versatile sauce. As a bonus, I tested out a quick way to slice cherry tomatoes in batches—it’s a real timesaver.
After, I invite you to visit Fountain Avenue Kitchen to check out my recipe for deconstructed eggplant parmesan, which features my speedy cherry tomato sauce. As they say in Italy, Buon appetito!