This week features a delightful pop of summer with frozen cherry tomatoes and strawberries. The cherry tomatoes are a super versatile frozen item that can work in a lot of ways. While we love tossing them in an omelet or soup, our favorite recipe is sweet tomato sauce. This is a slow(ish)-roasted version of stove-top tomato sauce that will work with a bunch of different dishes. We’ve heard it’s not obvious how to prepare these gems of summertime after they’ve been frozen. The trick is to use them like canned tomatoes to get that sweet tomato base flavor in your dishes. The roasted cherry tomato sauce below is great because it’s a one baking pan deal (less fuss, less muss, go us!). You’ll want to have it with everything. Add it into your frittata recipe, substitute it for fresh bruschetta until the growing season starts back up, of course put it on pasta, and for an extra kid friendly approach make sloppy joes! This tomato sauce can go in a jar in the fridge for a couple of days, and come in handy for your mid-week meatloaf or weekend brunch of eggs in purgatory (dramatic name for a delicious dish).
Italian Heirloom Dandelion Greens
Not a true dandelion, but with leaves that are similar in appearance, Italian dandelions are much earlier, upright growing, larger, and a deeper green. With a number of varieties originating in Italy, the leaves and flower stalks are used in salads, soups, or as a sautéed side dish.