You say tomato, I say tomahtoe. I also say YUM.
How is it delivery day again already!? These summer weeks are truly flying! It's national farmers market week, and again, thank you so much for continuing to support local. It is our pride and joy to be able to work directly with local farmers, rescuing seconds and B crops that otherwise wouldn't make it to homes. Thank you for all you do to help us make our mark on food waste!
The box is lush this week, lots of local lettuce, squash, zucchini, and little bites of love- cherry tomatoes. Summer tomatoes are a true gift, and if you're wondering how to use them this week, you can toss them into salads, pasta, smear them on grilled bread, or eat them just as they are!
I love taking a classic dish like Bruschetta, and adding a different flavor profile, like roasting these little sweet tomatoes. Pro Tip: Leave the cloves of garlic in their skin, that way they won’t burn. You can pop them out easily after they roast and stir them into the tomatoes. Let's dig in!
Roasted Cherry Tomato Bruschetta
1-2 cups Perfectly Imperfect Cherry Tomatoes, some whole, some cut in half
2 T Olive Oil
2 T Fresh Parsley, ripped
2 T Fresh Basil, ripped
2 cloves garlic, smashed
salt to taste
or a drizzle of olive oil and a hunk of baguette
1. Preheat oven to 400. Toss whole and halved tomatoes with olive oil, ripped herbs and the smashed garlic. Roast for 30 minutes.
2. Serve with a drizzle of olive oil and a hunk of crusty bread for dipping. Serve over pasta or let cool and toss into a salad. Keeps in the fridge for 1 week. Enjoy!
We hope you love this easy recipe as much as we do! Be sure to tag us in your foodie photos on instagram, @perfectlyimperfectproduce, so we can share them with our PIP family! Have a great weekend!