Tuesday, September 14, 2010

conquering the csa while sitting in front of the tv

Did you know that my one-day-a-week job is now two days a week? It goes without saying that I am not cut out for such a rigorous schedule.

The yachtsman appears to be growing a huge mustache (pronounced moose-TASH).

All I want to do right now is watch TV.

But first I'm going to tell you how to roast some little plum tomatoes. As if you didn't already know.

Cut off the ends, then cut them in half the short way, place them on a baking sheet (lined with parchment paper for easy cleanup, if you like), douse them with olive oil, sprinkle with salt,

and roast them in the oven at a very low temperature (200-225 degrees) for a very long time—several episodes of Mad Men, a couple of Friday Night Lights, a Party Down or two. Until they're shriveled, basically, but before they're overly chewy.

Toss them with pasta, serve with a salad, eat as a salty-sweet snack.

They can be refrigerated in an airtight container in their cooking oil, plus some extra, for a week or two, or stored frozen for much longer.

That mustache has got to go.

Please pass the remote.


  1. That looks awesome! Just got a haul of plum tomatoes this Monday and am wondering what to do...was thinking about throwing them into an egg dish, but am now salivating over the idea of roasting them and tossing with pasta...oh, what to do!

    The mustache sounds dangerous and intriguing...

  2. Fab. I have been doing something similar if significantly less lovely with the split and squishy tomatoes from the "extras" bin at our CSA and freezing them for mid-winter whatever.

  3. Amy, the mustache completely freaked me out. It was a big, 1970's-stye disaster, and I was not sad to see it go.

    Ah, midwinter whatever. I need to start putting away some supplies for that very disaster, crankycheryl. I just ate the last of my tomatoes with lentils and a balsamic dressing made in part with the oil in which the tomatoes were stored. So good.