Finally! My tomato plants are producing lovely bite-size red ones, and slightly larger yellow sungellas. Mostly, I just throw them straight into salads, but I also like to do this marinade, which gives them kind of a sauce. It can be eaten as is or thrown over lettuce, pasta or other grains, like farro or quinoa. It captures the best of summer!
Marinated tomatoes
- 2c mixed small or cherry tomatoes, quartered
- 1/3c olive oil (I used the VOM FASS orange!)
- 2 cloves garlic, smashed
- 1/2 cup mixed chopped herbs (Basil, parsley, oregano, thyme, tarragon, dill all work)
- Zest of one lemon & a generous squeeze of lemon juice
- 1 cucumber, peeled, seeded and cut into half rounds
- 1c fresh mozzarella balls (Or feta or skip it)
And one bonus recipe for those of you looking to use a common CSA vegetable: fennel. Chipotle-marinated pork tenderloin with fennel salad. Served it with dill baby red potatoes and corn on the cob with cayenne/lime juice/feta and of course, butter. The pork was flavorful, but not too spicy, for those of you with Minnesota palates 🙂
