These tomatoes are produced locally and they are usually from greenhouses in Al Kharj, Tabuk, or Taif.
Preparations of tomato are endless: sun-dried, fried green, stew, sauce, paste, ketchup, juice, Bruschetta, veggie soup, pizza, salsa, salad.
They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening.
2 tablespoons olive oil
1 white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices of white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste