We’ve always admired these little grape tomatoes. Many decades ago, a friend brought some that she had grown to a pot luck lunch, and we were in love. They were fresh off the bush and room temperature – delightful.
Since that time, I have admired them in the grocery store, but since the prices indicated that they must have a gold vein running through them, I have not purchased any. Recently they were on sale and I grabbed a box of them. Unfortunately what we found out was that these paled in comparison to our memories, and refrigeration made them unpleasant to bite into. Thus after their first appearance in a salad, they languished in the refrigerator.
BUT – since we didn’t care for them cold, the obvious solution was to serve them at a different temperature, and what better place than sliced in half and plopped on top of pizza. Since I bake the pizza in a 500-degree oven, I figured that if I put them cut side up, they would semi dehydrate and not make the pizza soggy. And I was right!
Next up was to include them in the stir fry that you see above. In this venue, they really stood out as a treat. I may even spring for them again! ;->