It’s mid-February and we’re down to four trays of the pomodorini or winter tomatoes remaining in storage. The red Aprile were harvested in September, the yellow-orange Ponderosa in early October, about five months on.
They’re still quite viable, even the wrinkly ones. We’ve been cooking with them in all manner of dishes, such as frittatas, soups, stews, and, of course, with pasta.
Simply halved, the pomodorini made for a warming mid-winter tomato paella.