Fresh organic red grape tomatoes, a petite, oblong variety bred for thin skin, dense flesh, and consistent sweetness. Grown locally without synthetic pesticides or fertilizers, they ripen on the vine to a deep, uniform red. Grape tomatoes were developed in the 1990s by crossing cherry tomatoes with standard round tomatoes, aiming for the sweetness of a cherry with the firmer, less juicy flesh and thicker skin of a beefsteak, which is why they hold up well in lunchboxes and salads without splitting. That same sturdiness makes them good for roasting: their low moisture content lets them hold their shape at high heat instead of collapsing into sauce. Halve them for a quick pan-roast with olive oil, toss whole into pasta, or eat them straight as a snack. Pairs well with fresh basil, mozzarella, balsamic vinegar, and good olive oil.