I planted cherry tomatoes this season as a fun little experiment with the kids, and what I now have is not a tomato plant, it’s a situation. Two insane, sprawling bushes that are about to be producing more cherry tomatoes than one family can reasonably eat (obviously my kids wont eat them, because that would be too easy), and they will need to be used. Maybe you can relate…
Which brings me to today’s free recipe — the thing I’ve been making on repeat that could help your tomato problem too. An EASY, prep ahead, vegetarian side dish that bakes while you cook the rest of the meal
In a baking dish, combine:
whole cherry tomatoes
a few chopped garlic cloves
some chopped onion if you’ve got a small one that needs using up.
a big glug of olive oil
generous amount of salt
some herbs — I use rosemary or thyme from the garden. No herbs is alright too.
Optional: Capers. I added a big spoonful because any reason to use capers is a good one for me.
(This part can be done the night before — just cover and stick it in the fridge.)
Roast the tomato mixture at 400°F for 15-20 minutes.
Open and rinse a can of white beans, add them to the pan, and put it back in the oven for another 10 minutes. You’re looking for the tomatoes to burst open and everything to smell incredible.
Top with basil — I have an unreasonable amount right now, see above re: garden situation — but parsley or dill would be lovely too. Honestly it’s fine with nothing on top either.
I served mine with a piece of steak last night, but halfway through eating it I had the thought that a big ball of burrata (i like the one from Trader Joes), ripped open right on top of this, would be glorious. Maybe some bread on the side to mop everything up. You’re welcome.
That’s the free tier. A method, no measuring required. Make it once and you won’t need to refer back to this newsletter, it’s that easy.
Okay, I probably most definitely shouldn’t be giving this one away. These cookies have become a legitimate problem at the shop — when we have them in the bakery case, every other dessert just sits there, ignored. Nobody’s buys anything but these sprinkles cookies lately!
Here’s the thing about this recipe though: it’s genuinely simple & straight forward. What makes them taste the way they do comes down entirely to ingredients.
We use Plugrá butter — a European-style butter with a higher butterfat content than standard American butter — and Nielsen-Massey vanilla, which is a noticeably better vanilla than what most people have in their pantry. One customer DMed us that these are, and I quote, the best sprinkle cookies she’s ever had, which feels about right.
Sprinkles: you can use either traditional sprinkles liek you get on ice cream or non pareil sprinkles, which are the little balls. The former is more cost effective and the latter gives the cookie a really nice crunch and special look. You NEED to roll the cookie dough balls 360° in the sprinkles. Having the sprinkles on the bottom gives them the right shape and crunch.
So yes, I’m handing over the recipe. I have a feeling most of you are going to read this, make some pipe dream plans to make these from scratch, and still come pick some up from the case anyway, because…life — but for the ones of you who want to bake or you don’t live in NJ, hence can not come to my shop, here it is.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.