You can use 1 ½ cups of leftover tomato juices from your roasted tomatoes for this in place of the cherry tomatoes.
10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
⅓ cup extra-virgin olive oil, plus more for drizzling
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.