Root Source: Cherry Tomato

by Cookthink

what you should know These tiny things, so sweet they're named after fruit, resemble the small, wild ancestors of today's cultivated tomatoes. A disappointingly large chunk of the cherry tomato crop winds up in salad bars. Ours rarely make it out of the garden -- like even smaller grape tomatoes, we like to eat them right from the vine. bit part Cherry tomatoes are always sneaking in to whatever we make. We love them stuffed with you-name-it, dropped into braises and salads, arranged on pizzas and worked onto skewers. sweet deal Cherry tomatoes are sweeter than their larger counterparts, and sweetest of them all are the yellow cherry tomatoes. Look for varieties like Sweet Gold, Sun Gold, or Gold Nugget. vine wine Unlike plum tomatoes, cherry tomatoes aren't well-suited for sauce. And while making wine out of cherries isn't that unusual, try wine from cherry tomatoes. best. week. ever. With tomatoes in abundance this month, it's easy to acquire a surplus. Read Melissa Clark's chronicle of a week's worth of tomatoes. cold turkey Tomatoes should not be refrigerated. The cold turns their bursting texture to mealy mush and kills the flavor. what you need Do you know a picky eater who avoids tomatoes? This book may help. Tomato-topped salad would look mighty nice in this acacia bowl. Though slicing cherry tomatoes is not required, this tomato knife, with a serrated edge and forked tip, is the ideal tomato tool. We like to store cherry tomatoes right in the colander. That way, they're ready for washing and draining whenever you need them. Use this classic dish to roast your cherry tomatoes. what you do Simplicity itself: roasted cherry tomatoes alongside grilled meat. Simplicity itself, part II: orecchiette with cherry tomatoes and a glass of grüner veltliner. Braising chicken with fennel, cherry tomatoes and capers keeps the chicken juicy and leaves you with a bread-sopping, savory sauce. Go Provençal and roast cherry tomatoes with black olives and garlic. Featured: If roasted tomatoes are too soupy for your tastes, try slow-cooking oven dried tomatoes. Congratulations to Real Food For Real People, who submitted this week's Root Source Challenge featured recipe.