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We mostly grow the bright-orange, super-sweet variety called Sun Gold, though you might find a few red cherry tomatoes mixed in.
Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter in a shaded spot. They should keep at room temperature for up to a week. If you want to preserve some for the winter, slowly roast them with plenty of olive oil, garlic, and herbs and put them in a ziploc bag or jar in the freezer.
If you don’t eat them all on your way home, slice them in half, salt them, and make a little salad with basil, or add them to kale salad or potato salad or just about anything else.
Cherry Tomato & Cucumber Couscous
Fattoush (Lebanese Tomato & Cucumber Salad)
Baked Orzo with Eggplant & Tomatoes
Herb Roasted Eggplant with Tomatoes & Feta
Skillet Charred Cherry Tomatoes
Pasta with 15-minute Cherry Tomato Sauce
Greek Grain Salad with Tomatoes, Herbs, & Cucumbers
Build your own grain & vegetable salad
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