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 Kosher salt 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. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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