Vendor Spotlight: Our Fields
But if you really want to go all out with your tomatoes, try making their family's favourite cherry tomato confit. It's a perfect way to use up a surplus of cherry tomatoes and preserve their flavour all winter. Just bake them with olive oil and herbs until they burst and meld together, then blend it all with a dash of balsamic vinegar and plenty of seasoning. Delicious! (and you'll find the recipe below!)
At Our Fields Farm, it's all about the love of good food and the joy of sharing it with others. So head over to the Horton Farmers' Market and say hello to Roger, Romina, and Hallie - and don't forget to try their excellent produce grown using organic methods!
"Our family favourite recipe for a glut of cherry tomatoes is a confit. You bake a tray of cherry tomatoes swimming in olive oil for two hours at 200 degrees. You can also throw in whatever herbs you have handy- woody herbs like thyme or rosemary do well here. They will pop and spill their sweet juices and it will mingle into the olive oil. Then I usually blended everything (removing the herb stems!) and freeze the sauce to eat summer all winter long. Don't forget generous salt and pepper. If you feel like the balance of flavours needs a little acidity (because some cherry tomatoes are sweeter than others) then sometimes I add a splash of balsamic vinegar after cooking. YUM".
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