Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They should keep on the counter for up to 5 days. If you want to preserve some for the winter, slowly roast them with plenty of olive oil, garlic, and herbs and put them in a ziploc bag or jar in the freezer.
If you don’t eat them all on your way home, slice them in half, salt them, and make a little salad with basil, or add them to kale salad or potato salad or just about anything else.
Cherry Tomato & Cucumber Couscous
Fattoush (Lebanese Tomato & Cucumber Salad)
Baked Orzo with Eggplant & Tomatoes
Herb Roasted Eggplant with Tomatoes & Feta
Skillet Charred Cherry Tomatoes
Pasta with 15-minute Cherry Tomato Sauce
Greek Grain Salad with Tomatoes, Herbs, & Cucumbers
Build your own grain & vegetable salad