from earthandstyleblog.com Ingredients 4-6 cups of cherry tomatoes 3 tablespoons extra-virgin olive oil 2 medium sized onions, cut into large pieces 2 large garlic cloves, minced 2 cups chicken stock 2/3 cup heavy cream 1/2 cup fresh basil leaves, divided Freshly ground black pepper 1 tsp. dried oregano 2/3 cup of grated Parmesan cheese, plus more for serving salt Pre-heat the oven to 450 degrees. Place the cut onions, cherry tomatoes, oregano, 1/4 cup of fresh basil leaves (

by Becky Seward, Ecosystem Farm Manager Every plant we grow on the farm began somewhere in the evolutionary scheme of things as a wild plant, indigenous to some part of our planet, settling into its ecological niche. At some point humans came in, plucked out the plant and developed it into a tastier or hardier version of itself, in the process changing the chemistry of the plant for human consumption. The tomato, which has no direct native species (the primogenitor is the tom